Red potato salad with bacon and corn served in a bowl

Red Potato Salad with Bacon and Corn

ByCasey Monroe

why make this recipe

This Red Potato Salad with Bacon and Corn is a perfect side dish for any occasion. It’s vibrant, flavorful, and best of all, it doesn’t use any mayonnaise! The combination of crispy bacon, sweet corn, and tender red potatoes creates a delightful harmony of textures and tastes. This recipe is not only easy to make but also a healthier option, making it a hit during barbecues, picnics, or family dinners.

how to make Red Potato Salad with Bacon and Corn

Ingredients:

  • 1.2 kg / 2.4 lb red potatoes, sliced 0.8 cm / ⅓" thick
  • 1 tbsp salt (for cooking potatoes)
  • 1 eschalot, finely sliced
  • 2 ears of corn (whole)
  • 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:

  1. Dressing: Begin by shaking the dressing ingredients together in a jar.
  2. Cook potato: Bring a large pot of water to a boil, adding the salt. Add the sliced potatoes and return to a boil. Cook for about 5 minutes or until just soft. Keep an eye on them as they can break if overcooked.
  3. Drain and marinate: Once cooked, drain the potatoes and transfer them to a bowl. Handle them gently to keep their shape. Pour over 3/4 of the dressing and add the eschalots. Toss gently and let them marinate for 30 minutes.
  4. Cook bacon: Place the chopped bacon in a cold non-stick pan and turn the heat to medium high. As the pan heats, the bacon will cook in its own fat. Stir constantly to avoid splattering, until golden or to your liking. Drain on paper towels.
  5. Cook corn: While the bacon is cooking, grill the corn on the BBQ for about 10 minutes, or over a gas flame for about 6 minutes until charred. Alternatively, you can cut the kernels off the corn cobs and pan fry them in residual bacon fat or 1 tbsp of olive oil until charred.
  6. Cut off kernels: Cut the kernels off the cob, keeping them in clumps to make the salad look appealing.
  7. Make salad: In the bowl with the marinated potatoes, add all the corn, half the bacon, and most of the green onions. Toss gently and transfer to a serving bowl. Scatter the reserved bacon and green onions on top and drizzle with the remaining dressing. Serve and enjoy!

how to serve Red Potato Salad with Bacon and Corn

This salad can be served warm or chilled. It goes well with grilled meats, sandwiches, or as a standalone dish at a summer picnic. Garnishing with fresh herbs can add an extra touch!

how to store Red Potato Salad with Bacon and Corn

Store any leftovers in an airtight container in the refrigerator. It will keep well for 3-4 days. If storing, consider keeping the bacon separate until serving to maintain its crispiness.

tips to make Red Potato Salad with Bacon and Corn

  • Make sure not to overcook the potatoes. They should be tender but firm enough to hold their shape when mixed.
  • For added flavor, try using smoked bacon.
  • You can also add some fresh herbs like parsley or dill for an extra layer of flavor.

variation

You can modify this recipe by adding other vegetables such as bell peppers or cucumbers. If you’re looking for more protein, adding shredded chicken or chickpeas can also enhance the dish.

FAQs

1. Can I use yellow potatoes instead of red potatoes?
Yes, you can use yellow potatoes if you prefer. They will work just as well in this salad.

2. Is this salad suitable for vegans?
To make this salad vegan, simply omit the bacon and substitute it with a plant-based protein option or additional vegetables.

3. How can I make this salad spicier?
You can add some chopped jalapeños or cayenne pepper to the dressing for an extra kick of heat.