Red Potato Salad with Bacon and Corn
A delightful potato salad that combines earthy flavors with the smokiness of bacon and the sweetness of corn, all without any mayonnaise. Perfect for summer barbecues and picnics.
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!
Notes
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. If you have leftovers, store the salad in an airtight container in the refrigerator for up to 3 days. 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.