Description
A vibrant and flavorful Red Potato Salad with Bacon and Corn, featuring tender red potatoes, smoky bacon, and charred corn, all tossed in a tangy cider vinegar and olive oil dressing. This salad is mayonnaise-free, making it a lighter and fresher alternative perfect for picnics, barbecues, or any casual gathering.
Ingredients
Scale
Potatoes
- 1.2kg / 2.4 lb red potatoes, sliced 0.8cm / â…“” thick (5cm / 2″ round)
- 1 tbsp salt (for cooking potatoes)
Vegetables
- 1 eschalot (shallot), finely sliced
- 2 ears of corn (whole)
- 2 green onions, finely sliced (3/4 cup)
Meat
- 200g / 7oz bacon (streaky preferred), chopped
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
Instructions
- Make the Dressing: In a jar, combine cider vinegar, extra virgin olive oil, minced garlic, Dijon mustard, white sugar, salt, and black pepper. Shake well until all ingredients are emulsified and the dressing is smooth.
- Cook the Potatoes: Bring a large pot of salted water to a boil. Add the sliced red potatoes and return to a boil. Cook for about 5 minutes or until just tender but not falling apart. Monitor closely as thin slices cook quickly.
- Drain and Marinate Potatoes: Drain the potatoes carefully and transfer them into a bowl. Pour about three-quarters of the prepared dressing over the warm potatoes along with the sliced eschalot. Toss gently to coat, and set aside to marinate for 30 minutes, allowing flavors to meld.
- Cook the Bacon: Place chopped bacon in a cold non-stick pan over medium-high heat. Cook, stirring constantly to prevent splatter, until the bacon is golden and crispy. Remove from pan and drain on paper towels.
- Cook the Corn: Grill corn cobs on a BBQ for 10 minutes on high heat, or char directly over a gas flame on your stove for about 6 minutes turning occasionally until nicely charred. Alternatively, cut kernels off the cob and pan-fry them in residual bacon fat or 1 tablespoon olive oil on high heat until charred.
- Cut Corn Kernels: If grilled whole, carefully cut the charred kernels off the cob, trying to retain some clumps for visual appeal.
- Assemble the Salad: Add the corn kernels, half the cooked bacon, and most of the green onions to the marinated potatoes. Toss everything gently to combine. Transfer to a serving bowl, then sprinkle the remaining bacon and green onions on top. Drizzle with the remaining dressing and serve immediately.
Notes
- Use streaky bacon for the best flavor and texture.
- Be gentle when handling warm sliced potatoes to prevent them from breaking apart.
- Charred corn adds a smoky sweetness that complements the bacon perfectly.
- For easier cutting of kernels, stand the corn cob vertically on a cutting board and slice downward with a sharp knife.
- The salad can be served slightly warm or at room temperature.
