Red potato salad with bacon, charred corn, and a tangy cider vinegar dressing is a mayo free side dish that tastes just as good warm as it does chilled.
The potatoes soak up a garlicky Dijon dressing while still warm, then get tossed with crisp bacon, smoky corn, and green onions. It serves 6 and takes about 55 minutes, including 30 minutes of marinating time, which makes it a great choice for picnics and cookouts.
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Why This Red Potato Salad with Bacon Recipe Works
Pouring most of the dressing over the potatoes while they are still warm lets them absorb the flavor all the way through. Cold potatoes only pick up flavor on the surface, but warm potatoes drink up the vinegar and oil.
Without mayonnaise, the salad holds up well at room temperature and stays bright and light. The vinaigrette uses cider vinegar, olive oil, garlic, and Dijon mustard, with a touch of sugar to balance the acid.
Cooking the bacon in a cold pan renders the fat slowly and gives evenly crisp pieces, and charring the corn adds a smoky sweetness that plays against the salty bacon.
Ingredients for Red Potato Salad with Bacon
- 2 1/2 pounds red potatoes, sliced 1/3 inch thick
- 1 tablespoon salt, for the cooking water
- 1 shallot, finely sliced
- 2 ears of corn, husked
- 2 green onions, finely sliced
- 7 ounces bacon, chopped
- 3 tablespoons cider vinegar
- 1/2 cup extra virgin olive oil
- 1 clove garlic, minced or grated
- 1/2 teaspoon Dijon mustard
- 3/4 teaspoon white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Red potatoes. Their thin skins stay tender and they hold their shape after boiling. Slice them into rounds about 1/3 inch thick so they cook evenly.
Bacon. Streaky bacon, the kind with more fat marbling, renders into crisp, flavorful pieces. Drain it on paper towels.
Corn. Charred whole ears give the ideal smoky flavor. Keep the kernels in clumps for an attractive look.
Shallot. Slice it thinly so it softens in the dressing without a raw bite.
Dressing. Cider vinegar brings tang, Dijon helps the dressing blend, and sugar softens the acidity. Shake everything in a jar until combined.
Salt. The salad uses only a little salt in the dressing, because the bacon adds plenty.
How to Make Red Potato Salad with Bacon
1. Shake the dressing. Add the vinegar, olive oil, garlic, Dijon, sugar, salt, and pepper to a jar, seal, and shake until combined.
2. Boil the potatoes. Bring a large pot of water to a boil with 1 tablespoon of salt. Add the potato slices, return to a boil, and cook for about 5 minutes, until just soft.
3. Dress while warm. Drain the potatoes and move them to a bowl. Pour over about 3/4 of the dressing, add the shallot, and toss very gently.
4. Marinate. Let the potatoes sit for 30 minutes so they absorb the dressing.
5. Cook the bacon. Place the chopped bacon in a cold nonstick pan, turn the heat to medium high, and cook until golden. Drain on paper towels.
6. Char the corn. Grill the corn for about 10 minutes, or hold it over a gas flame for about 6 minutes, until nicely charred. Or cut the kernels off and pan fry them in leftover bacon fat or olive oil until charred.
7. Cut and combine. Cut the kernels off the cobs, keeping some in clumps, then add the corn, half of the bacon, and most of the green onions to the potatoes and toss gently.
8. Finish. Move to a serving bowl, top with the remaining bacon and green onions, and drizzle with the rest of the dressing.
How to Serve Red Potato Salad with Bacon
Serve the salad warm or chilled alongside grilled meats. It is a natural partner for loaded ranch bacon cheeseburgers or BBQ pulled chicken sandwiches at a cookout. For a weeknight dinner, pair it with air fryer honey garlic salmon and a side of air fryer asparagus.
How to Store and Reheat Red Potato Salad with Bacon
Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature, or warm gently in a skillet. Because the salad has no mayonnaise it handles time outside the refrigerator better than creamy versions, but keep it refrigerated and do not leave it out for more than 2 hours.
Tips and Variations for Red Potato Salad with Bacon
Slice evenly. Aim for slices of about 1/3 inch so they finish cooking together.
Do not overcook. Check the potatoes after 5 minutes. They should be just soft, not falling apart.
Toss gently. Fold with a wide spatula so the slices stay whole.
Marinate warm. Dress the potatoes as soon as they are drained for the ideal flavor.
Adjust the acid. Add a splash more vinegar at the end if the salad tastes flat.
Add herbs. Fresh parsley, chives, or dill brighten the finished dish.
Make it indoors. No grill? Cut the kernels off raw ears and pan fry them until charred.
Keep it cool. Refrigerate within 2 hours. For general guidance on picnic potato salad safety, see this University of Illinois Extension article.
Frequently Asked Questions About Red Potato Salad with Bacon
Can I make red potato salad with bacon ahead of time?
Yes. Make it up to a day ahead and refrigerate it. Hold back some of the bacon and green onions and add them just before serving so they stay crisp and fresh.
Should I peel the potatoes for red potato salad with bacon?
No. The skins are thin and tender, add color, and help the slices keep their shape.
Can I serve red potato salad with bacon warm?
Yes. It tastes great warm, at room temperature, or cold. Serve it soon after tossing if you want it warm.
Can I use canned or frozen corn?
Yes. Drain canned corn or thaw frozen kernels, then pan fry them until browned for some of the charred flavor.
Can I use another vinegar?
White wine vinegar is a good substitute for the cider vinegar, though the flavor will be slightly less fruity.
Red Potato Salad with Bacon and Corn
Equipment
- Large pot
- Nonstick skillet
- Jar with lid
- Grill or gas burner
- Large bowl
Ingredients
Main Ingredients
- 2 ½ lb red potatoes sliced 1/3 inch thick
- 1 tbsp salt for the cooking water
- 1 shallot finely sliced
- 2 ears of corn husked
- 2 green onions finely sliced
- 7 oz bacon chopped
- 3 tbsp cider vinegar
- ½ cup extra virgin olive oil
- 1 cloves garlic minced or grated
- ½ tsp Dijon mustard
- ¾ tsp white sugar
- ¼ tsp salt for the dressing
- ¼ tsp black pepper
Instructions
Cooking
- Mix the dressing. Shake 3 tablespoons vinegar, 1/2 cup olive oil, the garlic, 1/2 teaspoon Dijon, the sugar, 1/4 teaspoon salt, and the pepper in a jar. Parboil the potatoes. Boil the slices in 1 tablespoon salted water for about 5 minutes after the water returns to a boil, until just soft, then drain.
- Marinate warm. Toss the potatoes with the shallot and 3/4 of the dressing, then let stand 30 minutes. Crisp the bacon. Cook the bacon in a cold nonstick pan over medium high heat for 8 to 10 minutes until golden and crisp, then drain.
- Char the corn. Grill the ears 10 minutes, or hold over a gas flame 6 minutes, turning, until charred in spots.
- Cut the kernels. Slice the kernels off the cobs, keeping some in clumps.
- Combine. Fold the corn, half the bacon, and most of the green onions into the potatoes.
- Garnish. Top with the remaining bacon and green onions and drizzle with the last of the dressing. Serve warm or chilled.
