Place your cubed potatoes into a large pot and cover with 1 inch of water. Add salt to the pot. Cover the pot and bring potatoes to a boil. Boil until fork tender and then drain well.

While potatoes are cooking, cook your bacon. I prefer to cook mine in the oven. Preheat your oven to 375 degrees. Line a sheet pan with foil and then place a cooling rack on top. Put the bacon on top of the cooling rack and bake until crispy, about 10-12 minutes. Remove from oven and drain all but 1 tbsp. of the bacon grease.

Add corn to the sheet pan with the bacon grease and return to the oven. Cook for 8-10 minutes or until corn starts to brown.

While corn is cooking, crumble your bacon. In a large bowl add potatoes, red onions, green onions, bacon, and salt, pepper, and garlic powder to taste. When corn is done, add corn to the bowl as well.

In a small bowl, whisk together the olive oil, vinegar, mustard, and sugar. When well combined, pour over the potato salad.

Serve either immediately warm, or refrigerate a few hours and then serve.