Red Potato Salad with Bacon and Corn (No mayonnaise!)
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5.0
51 reviews
Excellent
Red Potato Salad with Bacon and Corn (No mayonnaise!)
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Recipe video above. Here's a terrific potato salad peppered with tasty bacon bits and charred golden pops of sweet corn. Forget mayonnaise! We're using a cider vinegar dressing that doubles as a marinade for the hot potatoes so they absorb flavour as they cool. Make the most of every opportunity to pump up the flavour!Serve at room temperature or just slightly warm. Not hot and definitely not fridge cold (criminal!)
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Ingredients
- 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 (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
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Instructions
- Dressing: Shake Dressing in a jar.
- Cook potato: Bring a large pot of water to the boil and add salt. Add potato. Bring it back up to the boil, then cook for 5 minutes or until just soft. Keep an eye on them – sliced potatoes cook quickly, and if they overcook they will break when tossing.
- Drain and marinate: Drain potatoes, then transfer them to a bowl. Handle gently – the shape of these potatoes make them prone to breaking while hot (they're firmer when cool). Pour over 3/4 of the dressing, add eschalots and toss very gently. Set aside to marinate for 30 minutes.
- Cook bacon: Place bacon in a cold non-stick pan then turn the stove to medium high. As the pan heats, the bacon fat will melt so there's no need for oil! Cook bacon, stirring constantly (to avoid spitting!), until golden or to your taste. Drain on paper towels.
- Cook corn: Meanwhile, cook corn cob using one of these methods. Either grill on the BBQ (10 min on high) or directly over the gas flame on your stove (6 min, direct contact with flame), until nicely charred and corn is cooked. Otherwise, cut the corn off the kernels then pan fry on high heat in residual bacon fat or 1 tbsp olive oil until charred.
- Cut off kernels: Cut kernels off cob, trying to keep of the kernels in clumps (looks nice!). (Note 4 for my method)
- Make salad: To the same bowl, add all the corn, half the bacon and most of the green onion. Toss gently, then transfer to serving bowl. Scatter with reserved bacon and green onion, drizzle over remaining Dressing. Serve!
Notes
- Potatoes – Try to get potatoes that are of even size so they cook through at the same time (sliced potatoes cook quickly, and it's annoying when some are overcooked so they break!). If you can't get red potatoes, then any potatoes will do (it doesn't even matter if they're waxy or starchy, just get small ones so you can slice them).
- Eschalot – Also known as French onions, and are called "shallots" in the US. They look like baby onions, but have purple-skinned flesh. Not to be confused with what some people in Australia call "shallots" ie the long green onions which we also use in this recipe!
- Corn – If you cannot get fresh corn, pan-fry about 1 1/4 cups frozen or canned (drained) kernels in 1 tbsp oil until charred. If you have an electric or induction stove, you can cut the kernels off the fresh corn cob and also use this method.
- How to cut kernels off the cob without making a mess: Place ramekin or upside down mug inside a large bowl. Stand corn on ramekin then use small knife to cut kernels off. They will be captured inside the bowl. Otherwise, lie corn on side on cutting board. Use large knife to cut kernels off, but handle gently so you don't make the kernels in contact with the board burst open.
- Nutrition per serving – There's a generous amount of dressing in this recipe so you can effectively marinate. You won't consume it all, it ends up pooled in the base of the serving dish. So the actual calories will be lower. Estimate at least 50 cal lower per serve (based on about 2 1/2 tbsp Dressing not consumed).
Nutrition Information
Show Details
Calories
465cal
(23%)
Carbohydrates
37g
(12%)
Protein
9g
(18%)
Fat
33g
(51%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
22mg
(7%)
Sodium
846mg
(35%)
Potassium
1005mg
(29%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
122IU
(2%)
Vitamin C
19mg
(21%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6- 6 people
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465cal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 33g | 51% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 846mg | 35% |
| Potassium | 1005mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 19mg | 21% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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