This Red Potato Salad with Bacon and Corn is a vibrant, flavorful twist on the classic potato salad. Ditching the traditional mayonnaise-laden dressing, this recipe opts for a tangy cider vinegar dressing that perfectly complements the smoky bacon, sweet corn, and tender red potatoes. It’s a crowd-pleasing side dish that’s perfect for barbecues, picnics, or any summer gathering.
Why You Will Love This Recipe
This potato salad is a guaranteed hit for several reasons:
- Flavor Explosion: The combination of salty bacon, sweet corn, tangy cider vinegar dressing, and earthy red potatoes creates a symphony of flavors that dance on your palate.
- Light and Refreshing: Unlike heavy, mayonnaise-based potato salads, this version is light, refreshing, and won’t weigh you down. It’s the perfect side dish for warm weather.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe comes together quickly and easily.
- Versatile: This salad can be served warm, cold, or at room temperature, making it a versatile option for any occasion.
- Customizable: Feel free to adjust the ingredients to your liking. Add your favorite herbs, spices, or vegetables to create your own unique version.
Ingredients:
- 1.2kg / 2.4 lb red potatoes, sliced 0.8cm / ⅓” thick (5cm / 2″ 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)
- 200g / 7oz bacon (streaky is best!), chopped
Cider vinegar dressing:
- 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
Preparation:
Step 1: Prepare the Dressing
In a jar with a tight-fitting lid, combine the cider vinegar, extra virgin olive oil, minced garlic, Dijon mustard, sugar, salt, and pepper. Seal the jar and shake vigorously until the dressing is well emulsified. Taste and adjust seasonings as needed. If you don’t have a jar, you can whisk the ingredients together in a bowl until emulsified. Set aside.
Step 2: Cook the Potatoes
Fill a large pot with water and bring to a rolling boil. Add 1 tablespoon of salt to the boiling water. This will season the potatoes as they cook. Add the sliced red potatoes to the boiling water. Bring the water back up to a boil, then reduce the heat slightly and cook for 5 minutes, or until the potatoes are just soft but still hold their shape. Be careful not to overcook the potatoes, as they will become mushy and fall apart when tossed.
Step 3: Drain and Marinate the Potatoes
Once the potatoes are cooked, drain them thoroughly in a colander. Gently transfer the drained potatoes to a large bowl. Be gentle when handling the potatoes, as their shape makes them prone to breaking while hot. Pour about 3/4 of the prepared cider vinegar dressing over the potatoes. Add the finely sliced eschalot to the bowl. Gently toss the potatoes, dressing, and eschalot together, being careful not to break the potatoes. Set aside to marinate for at least 30 minutes. This allows the potatoes to absorb the flavors of the dressing and eschalot.
Step 4: Cook the Bacon
Place the chopped bacon in a cold, non-stick pan. Turn the stove to medium-high heat. As the pan heats up, the bacon fat will begin to melt, so there is no need to add any oil. Cook the bacon, stirring constantly, until it is golden brown and crispy, or to your desired level of crispiness. Be sure to stir frequently to prevent the bacon from burning or sticking to the pan. Once the bacon is cooked, drain it on paper towels to remove any excess grease. This will help keep the salad from becoming too greasy.
Step 5: Cook the Corn
There are several methods you can use to cook the corn:
- Grilling: Preheat your grill to high heat. Place the whole corn cobs directly on the grill grates and grill for about 10 minutes, turning occasionally, until the kernels are nicely charred and cooked through.
- Direct Flame: Carefully hold the corn cob directly over the gas flame on your stove for about 6 minutes, rotating it frequently, until the kernels are nicely charred and cooked through. Be sure to use tongs to hold the corn and protect your hands from the heat.
- Pan-Frying: Cut the kernels off the cob. Heat a tablespoon of olive oil or the residual bacon fat in a large skillet over high heat. Add the corn kernels to the skillet and cook, stirring occasionally, until they are charred and slightly softened.
Step 6: Cut the Corn Kernels
If you grilled or flamed the corn, allow it to cool slightly before cutting the kernels off the cob. To remove the kernels, stand the cob upright on a cutting board and use a sharp knife to slice down along the cob, removing the kernels in strips. Try to keep the kernels in clumps, as this will add a nice visual appeal to the salad.
Step 7: Assemble the Salad
To the bowl with the marinated potatoes, add all of the cooked corn kernels, half of the cooked bacon, and most of the sliced green onions. Gently toss all of the ingredients together, being careful not to break the potatoes. Transfer the salad to a serving bowl. Sprinkle the remaining bacon and green onions over the top of the salad. Drizzle the remaining cider vinegar dressing over the salad.
Step 8: Serve
Serve the Red Potato Salad with Bacon and Corn immediately, or chill it in the refrigerator for later. This salad can be served warm, cold, or at room temperature, depending on your preference.
COOKING Rating:
Easy
Serving Suggestions:
This Red Potato Salad with Bacon and Corn is a versatile side dish that pairs well with a variety of main courses. Here are a few serving suggestions:
- Grilled Meats: Serve it alongside grilled chicken, steak, burgers, or sausages.
- BBQ: It’s the perfect accompaniment to barbecued ribs, pulled pork, or brisket.
- Seafood: Pair it with grilled or baked fish, shrimp, or crab cakes.
- Sandwiches: Serve it as a side dish with sandwiches or wraps.
- Vegetarian Dishes: It’s a great addition to vegetarian meals, such as veggie burgers, grilled vegetables, or bean salads.
Tips:
- Don’t Overcook the Potatoes: Overcooked potatoes will become mushy and fall apart when tossed, so be sure to cook them until they are just soft but still hold their shape.
- Use Streaky Bacon: Streaky bacon has a higher fat content, which adds flavor and crispness to the salad.
- Char the Corn: Charring the corn kernels adds a smoky sweetness to the salad that complements the other flavors.
- Marinate the Potatoes: Marinating the potatoes allows them to absorb the flavors of the dressing and eschalot, resulting in a more flavorful salad.
- Adjust the Dressing: Taste the dressing and adjust the seasonings to your liking. You may want to add more sugar, salt, pepper, or Dijon mustard depending on your preference.
- Add Herbs: Fresh herbs, such as parsley, chives, or dill, can add a bright and fresh flavor to the salad.
- Make it Ahead: This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Nutritional Information:
(Estimated, per serving)
- Calories: 350
- Protein: 10g
- Sodium: 500mg
Conclusion
This Red Potato Salad with Bacon and Corn (no mayo!) is a delicious and flavorful twist on the classic potato salad. The tangy cider vinegar dressing, smoky bacon, sweet corn, and tender red potatoes create a symphony of flavors that will leave you wanting more. It’s easy to make, versatile, and perfect for any occasion. Give it a try and you’ll be sure to impress your family and friends!
Questions and Answers:
Q1: Can I use a different type of potato?
A: While red potatoes are recommended for their creamy texture and slightly sweet flavor, you can certainly experiment with other types of potatoes. Yukon gold potatoes would be a good substitute, as they have a similar texture and flavor profile. Russet potatoes can also be used, but they tend to be drier and may require a bit more dressing.
Q2: Can I make this salad ahead of time?
A: Yes, this salad can be made ahead of time and stored in the refrigerator for up to 2 days. In fact, the flavors tend to meld together even more as it sits, making it even more delicious the next day. Just be sure to store it in an airtight container to prevent it from drying out.
Q3: Can I add other vegetables to this salad?
A: Absolutely! Feel free to add other vegetables to this salad to customize it to your liking. Some good options include diced bell peppers, celery, red onion, or even cherry tomatoes. Just be sure to chop the vegetables into small pieces so they are easy to eat.
Q4: Can I use a different type of vinegar for the dressing?
A: While cider vinegar is recommended for its tangy and slightly sweet flavor, you can experiment with other types of vinegar if you prefer. White wine vinegar, red wine vinegar, or even balsamic vinegar would all work well in this dressing. Just be sure to adjust the amount of sugar to balance out the acidity of the vinegar.
Q5: Can I grill the corn in its husk?
A: Yes, grilling the corn in its husk is a great way to keep it moist and prevent it from drying out. To grill the corn in its husk, soak the whole ears of corn in water for at least 30 minutes before grilling. Then, grill the corn over medium heat for about 20-25 minutes, turning occasionally, until the husks are charred and the corn is cooked through. Let the corn cool slightly before removing the husks and silk.
