Delicious Red Potato Salad with Bacon and Corn (No Mayonnaise!)
Red Potato Salad with Bacon and Corn is a delightful dish that brings together the earthy flavors of potatoes, the smokiness of bacon, and the sweetness of corn—all without any mayonnaise! This salad is perfect for summer barbecues, picnics, or a simple family dinner. It’s a dish that appeals to everyone and can be enjoyed warm or cold.
Why Make This Recipe
This Red Potato Salad is an excellent choice for many reasons. First, it’s incredibly easy to make and uses fresh ingredients. The combination of bacon and corn adds both texture and flavor, making it much more exciting than a typical potato salad. Plus, with no mayonnaise, it’s lighter and a bit healthier while still being creamy and delicious thanks to the vinaigrette dressing. This salad is also versatile; it can be a side dish or a main course, depending on your needs. If you love potatoes but want a fresh twist, this is the recipe for you!
How to Make Red Potato Salad with Bacon and Corn
Ingredients:
- 1.2kg / 2.4 lb red potatoes (sliced 0.8cm / ⅓" thick)
- 1 tbsp salt (for cooking potatoes)
- 1 eschalot (finely sliced)
- 2 ears of corn (whole)
- 2 green onions (finely sliced)
- 200g / 7oz bacon (chopped)
- 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
Directions:
- Make the dressing: Shake together the vinegar, olive oil, garlic, Dijon mustard, sugar, salt, and pepper in a jar.
- Cook the potatoes: Boil a large pot of water, add salt, and then the sliced potatoes. Cook for 5 minutes until just soft, being careful not to overcook them.
- Drain and marinate: Drain the potatoes and transfer them to a bowl. Pour ¾ of the dressing over the warm potatoes, add eschalots, and toss gently. Set aside to marinate for about 30 minutes.
- Cook the bacon: Place chopped bacon in a cold non-stick pan and cook on medium-high heat, stirring constantly, until golden and crispy. Drain on paper towels.
- Cook the corn: Grill the corn on a BBQ or over a flame until charred and cooked through. Alternatively, cut kernels off the ears and pan fry them in some bacon fat or olive oil until browned.
- Finish the salad: Cut kernels off the corn cob. In the same bowl as the potatoes, mix in all the corn, half of the bacon, and most of the green onions. Toss gently, transfer to a serving bowl, and sprinkle with the remaining bacon and green onions. Drizzle with the remaining dressing and serve!
How to Serve Red Potato Salad with Bacon and Corn
This salad can be served warm, at room temperature, or cold. It makes a fantastic side for grilled meats or can stand alone as a light lunch. Feel free to garnish with extra green onions or herbs for added freshness.
How to Store Red Potato Salad with Bacon and Corn
If you have leftovers, store the salad in an airtight container in the refrigerator. It will keep well for up to 3 days. Just be aware that the potatoes may absorb some of the dressing, so you might want to add a little extra dressing before serving again.
Tips to Make Red Potato Salad with Bacon and Corn
- Be gentle when tossing the potatoes; they can break easily when warm.
- For extra flavor, consider adding fresh herbs like parsley or dill.
- Ensure the bacon is crispy for the best taste and texture.
Variation
You can add other vegetables like bell peppers or cucumbers for more crunch. For a spicier kick, consider adding jalapeños or using spicy mustard in the dressing.
FAQs
-
Can I use other types of potatoes?
Yes, you can use other varieties, but red potatoes work best for their creamy texture and flavor. -
Can I make this salad ahead of time?
Yes, it can be prepared a few hours in advance. Just hold off on adding the bacon and dressing until you’re ready to serve. -
Is this salad suitable for a gluten-free diet?
Yes, this salad is naturally gluten-free. Just double-check any packaged ingredients like mustard for gluten-free labeling.
Enjoy making this delicious Red Potato Salad with Bacon and Corn—it’s a crowd-pleaser!
Red Potato Salad with Bacon and Corn
Ingredients
For the salad
- 1.2 kg red potatoes (sliced 0.8cm / ⅓" thick)
- 1 tbsp salt (for cooking potatoes)
- 1 eschalot (finely sliced)
- 2 ears of corn (whole)
- 2 green onions (finely sliced)
- 200 g bacon (chopped)
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
Make the dressing
- Shake together the vinegar, olive oil, garlic, Dijon mustard, sugar, salt, and pepper in a jar.
Cook the potatoes
- Boil a large pot of water, add salt, and then the sliced potatoes.
- Cook for 5 minutes until just soft, being careful not to overcook them.
Drain and marinate
- Drain the potatoes and transfer them to a bowl.
- Pour ¾ of the dressing over the warm potatoes, add eschalots, and toss gently.
- Set aside to marinate for about 30 minutes.
Cook the bacon
- Place chopped bacon in a cold non-stick pan and cook on medium-high heat, stirring constantly, until golden and crispy.
- Drain on paper towels.
Cook the corn
- Grill the corn on a BBQ or over a flame until charred and cooked through.
- Alternatively, cut kernels off the ears and pan fry them in some bacon fat or olive oil until browned.
Finish the salad
- Cut kernels off the corn cob.
- In the same bowl as the potatoes, mix in all the corn, half of the bacon, and most of the green onions.
- Toss gently, transfer to a serving bowl, and sprinkle with the remaining bacon and green onions.
- Drizzle with the remaining dressing and serve!
