Red Potato Salad with Bacon and Corn is a delightful dish that combines the hearty flavor of red potatoes with the smoky taste of bacon and the sweetness of corn. This salad is a perfect side for barbecues, picnics, or any gathering. Plus, it is made without mayonnaise, making it a lighter option that everyone can enjoy!
Why Make This Recipe
This recipe stands out because it offers a tasty alternative to traditional potato salads that rely on mayonnaise. The combination of crispy bacon, fresh corn, and zesty dressing gives your taste buds a delicious surprise. It’s simple to make, can be served warm or cold, and is always a hit at parties.
How to Make Red Potato Salad with Bacon and Corn
Ingredients
- 1.2kg / 2.4 lb red potatoes, sliced 0.8cm / ⅓” thick (5cm / 2″ round, Note 1)
- 1 tbsp salt (for cooking potatoes)
- 1 eschalot, finely sliced (US: shallot, Note 2)
- 2 ears of corn (whole, Note 3)
- 2 green onions, finely sliced (3/4 cup)
- 200g / 7oz bacon (streaky is best!), chopped
- 3 tbsp cider vinegar
- 8 tbsp extra virgin olive oil
- 1 clove garlic, minced or grated
- 1/2 tsp Dijon mustard
- 3/4 tsp white sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
Directions
- Dressing: Start by shaking the dressing ingredients in a jar.
- Cook Potato: In a large pot, bring water to a boil and add salt. Add the sliced potatoes. Bring back to a boil and cook for about 5 minutes until they are just soft. Watch them closely because they can break easily if overcooked.
- Drain and Marinate: Drain the potatoes and transfer them to a bowl. Be gentle to keep their shape. Pour over 3/4 of the dressing, add the eschalots, and toss very gently. Let it marinate for 30 minutes.
- Cook Bacon: Place the chopped bacon in a cold non-stick pan. Turn the heat to medium-high. As it heats up, the bacon fat will melt. Cook while stirring constantly until golden or cooked to your liking. Drain on paper towels.
- Cook Corn: While the bacon cooks, prepare the corn. You can either grill it on the BBQ for 10 minutes or over a gas flame for 6 minutes until nicely charred. Alternatively, cut the corn off the cob and pan-fry the kernels in leftover bacon fat or a little olive oil until charred.
- Cut Off Kernels: Cut the kernels off the cob, keeping them in clumps for a nice look.
- Make Salad: In the same bowl with the potatoes, add all the corn, half of the bacon, and most of the green onions. Toss gently, then transfer to a serving bowl. Top with the reserved bacon and green onions, and drizzle over the remaining dressing. Serve!
How to Serve Red Potato Salad with Bacon and Corn
This salad can be served warm or chilled. It makes an excellent side dish for grilled meats, or it can be enjoyed on its own. A sprinkle of fresh herbs can add an extra touch of flavor and color.
How to Store Red Potato Salad with Bacon and Corn
Store any leftovers in an airtight container in the refrigerator. The salad can be kept for up to 3 days. Just give it a gentle toss before serving, and add a little more dressing if needed.
Tips to Make Red Potato Salad with Bacon and Corn
- Use fresh ingredients for the best flavor.
- Be careful not to overcook the potatoes to maintain their shape.
- Feel free to adjust the dressing ingredients to match your taste preferences.
Variation
You can add other vegetables such as diced bell peppers or cucumbers for added crunch and flavor. Try adding herbs like parsley or dill for an extra flavor boost.
FAQs
1. Can I use other types of potatoes?
Yes, you can use Yukon gold potatoes or fingerlings as alternatives to red potatoes.
2. Can I make this salad ahead of time?
Absolutely! You can prepare it a day in advance. Just mix in the bacon and corn right before serving to keep everything fresh.
3. What can I substitute for bacon?
For a vegetarian option, use roasted chickpeas or mushrooms to add a savory flavor. Smoked paprika may also provide a nice smoky touch.
Enjoy making and sharing this delicious Red Potato Salad with Bacon and Corn!
Red Potato Salad with Bacon and Corn
Ingredients
For the salad
- 1.2 kg red potatoes, sliced 0.8cm thick (5cm round)
- 1 tbsp salt (for cooking potatoes)
- 1 eschalot, finely sliced (US: shallot)
- 2 ears of corn (whole)
- 2 green onions, finely sliced (3/4 cup)
- 200 g bacon, chopped (streaky is best!)
For the dressing
- 3 tbsp cider vinegar
- 8 tbsp extra virgin olive oil
- 1 clove garlic, minced or grated
- ½ tsp Dijon mustard
- ¾ tsp white sugar
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Preparation
- Start by shaking the dressing ingredients in a jar.
- In a large pot, bring water to a boil and add salt. Add the sliced potatoes, bringing back to a boil and cook for about 5 minutes until they are just soft.
- Drain the potatoes and transfer them to a bowl. Pour over 3/4 of the dressing, add the eschalots, and toss very gently. Let it marinate for 30 minutes.
Cooking
- Place the chopped bacon in a cold non-stick pan. Turn the heat to medium-high and cook until the bacon is golden or cooked to your liking. Drain on paper towels.
- While the bacon cooks, prepare the corn by grilling it on the BBQ for 10 minutes or over a gas flame for 6 minutes until nicely charred. Alternatively, cut the corn off the cob and pan-fry the kernels in leftover bacon fat or olive oil until charred.
- Cut the kernels off the cob, keeping them in clumps for a nice look.
Assembly
- In the same bowl with the potatoes, add all the corn, half of the bacon, and most of the green onions. Toss gently, then transfer to a serving bowl.
- Top with the reserved bacon and green onions, and drizzle over the remaining dressing. Serve!
