Red Potato Salad with Bacon and Corn
A delightful side salad combining red potatoes, smoky bacon, and sweet corn, perfect for barbecues and gatherings without the heaviness of mayonnaise.
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!
Notes
Serve warm or chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days. Consider adding fresh herbs for extra flavor.