Red Potato Salad with Bacon and Corn (No mayonnaise!)
There’s something special about a fresh, tangy potato salad that resonates with casual gatherings and summer barbecues. This Red Potato Salad with Bacon and Corn (no mayonnaise!) is the perfect dish to bring joy to your table. With its delightful combination of crunchy bacon, sweet corn, and tender potatoes dressed in a zesty vinaigrette, it’s a crowd-pleaser that’s simple to prepare. If you’re a fan of savory dishes, you might also enjoy a comforting bowl of corn chowder with bacon and potatoes as a companion dish.
Why make this recipe
Why should you try this Red Potato Salad? For starters, it’s incredibly versatile and perfect for various occasions, whether it’s a family picnic, a potluck, or a backyard barbecue. The use of red potatoes gives this salad a vibrant appearance, and they hold their shape really well, which means your salad will look as good as it tastes.
"This potato salad was a hit at our summer gathering! Everyone loved the flavors and I loved that it was mayo-free."
In addition to being delicious, this recipe is made with simple, budget-friendly ingredients. It’s kid-approved, ensuring that even the pickiest eaters will give it a try. Plus, you can make it ahead of time, allowing the flavors to meld beautifully while you worry about other components of your meal.
How to make Red Potato Salad with Bacon and Corn (No mayonnaise!)
Making this salad is just as enjoyable as eating it! The process is straightforward and doesn’t require any complicated techniques, making it approachable for both novice cooks and seasoned chefs alike. Here’s a brief overview of what you’ll be doing:
- Cook the potatoes until they are tender but not mushy.
- Marinate them to absorb flavors.
- Cook the bacon to achieve that perfect crispiness.
- Combine everything together with a delightful dressing.
Ingredients
Here’s what you’ll need to whip up this delicious salad:
- 1.2kg / 2.4 lb red potatoes, sliced 0.8cm / ⅓" thick (5cm / 2" round, Note 1)
- 1 tbsp salt (for cooking potatoes)
- 1 eschalot, finely sliced (US: shallot, Note 2)
- 2 ears of corn (whole, Note 3)
- 2 green onions, finely sliced (3/4 cup)
- 200g / 7oz bacon, chopped (streaky is best!)
- 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
While gathering these ingredients, consider adding a side dish like roasted red potatoes with bacon and onion for an even heartier meal.
Directions
Follow these simple steps to create your Red Potato Salad:
Dressing: Shake the dressing ingredients in a jar until well combined.
Cook potatoes: Bring a large pot of water to a boil and add salt. Add the red potato slices and cook for about 5 minutes or until they are just soft. Be cautious, as they cook quickly and can break easily.
Drain and marinate: Once cooked, drain the potatoes and transfer them to a bowl. Pour over 3/4 of the dressing, add the eschalots, and toss gently. Allow them to marinate for about 30 minutes.
Cook bacon: In a cold non-stick pan, place the chopped bacon and turn the heat to medium-high. Stir constantly until the bacon is golden and crispy. Drain on paper towels.
Cook corn: You can grill the corn on a BBQ for about 10 minutes on high until charred or pan-fry it using the residual bacon fat. If direct grilling seems tricky, feel free to slice the kernels off and pan fry them until they are nicely charred.
Combine salad: To the bowl with marinated potatoes, add the corn, half of the bacon, and most of the green onions. Toss gently, then 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 (No mayonnaise!)
This potato salad can be served as a standalone dish, but you can enhance the experience by pairing it with grilled meats like chicken or steak. Consider using it as a fresh side to a hearty sandwich or even as part of a picnic spread. For a creative twist, you could also serve it alongside a broccoli cauliflower salad with cheddar and bacon for a diverse buffet.
How to store
Leftovers can easily be stored in an airtight container in the refrigerator for up to three days. If you’re planning to make the salad ahead of time, reserve some dressing to add just before serving to refresh the flavors. This salad also works well if served cold.
Tips to make
- Ensure your potatoes are uniformly sliced so they cook evenly.
- Don’t skip the marination step; it allows the potatoes to soak in the dressing and enhances the overall flavor.
- Customize your salad by adding herbs like dill or chives for an additional layer of flavor.
Variations
Feel free to get creative with this recipe! You can add diced bell peppers for a crunch, incorporate different herbs, or swap out the bacon for a vegetarian or turkey version. Little tweaks like using different types of potatoes, like Yukon golds, can also dramatically alter the flavor profile.
FAQs
How long does it take to prepare this salad?
The total time, including cooking and marinating, is about 1 hour. This includes 30 minutes of marination time.
Can I use another type of vinegar instead of cider vinegar?
Yes! You can substitute cider vinegar with white wine vinegar or even red wine vinegar for a slightly different taste.
Is this salad gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free, making it suitable for those with gluten sensitivities.
Conclusion
This Red Potato Salad with Bacon and Corn is an easy, vibrant dish that brings flavors to life without mayonnaise. You can explore more tantalizing variations with recipes like Red Potato Salad with Bacon and Corn (no mayo!) – RecipeTin Eats or discover other fun twists with Roasted Red Potato Salad with Bacon and Corn – A Dash of Megnut. If you want the best classic potato salad out there, don’t miss The Best Potato Salad – RecipeTin Eats for your next gathering!
