Red Potato Salad with Bacon and Corn (No mayonnaise!)
User Reviews
5
Red Potato Salad with Bacon and Corn (No mayonnaise!)
Description
Red Potato Salad with Bacon and Corn (No mayonnaise!) features sliced red potatoes gently boiled until just tender, ensuring they hold their shape rather than becoming mushy. These are marinated in a cider vinegar-based dressing with garlic, Dijon mustard, and a touch of sugar, layered with finely sliced eschalots and green onions for a mild onion bite. Crisp cooked bacon adds a smoky, salty flavor, while fresh or charred corn kernels bring subtle sweetness and a bit of crunch to the salad.
The salad is tossed carefully to preserve the potato slices and allow the dressing to soak in. This results in a salad that balances tangy, savory, and sweet flavors with varied textures from the soft potatoes, crisp bacon, and sweet corn. It’s a good choice for warm-weather dishes or barbecues where mayonnaise-based salads might be less desirable. The use of cider vinegar keeps the flavor bright and helps the salad stay fresh.
This salad pairs well with grilled meats or can stand alone for a light, satisfying meal. It’s important to handle the cooked potatoes gently after boiling to keep their shape intact, and letting the salad marinate for about 30 minutes helps deepen the flavor. The recipe also provides alternatives for corn if fresh is not available, such as pan-fried frozen kernels.
For best results, choose potatoes of uniform size to ensure even cooking when sliced. The recipe notes also include a handy method for cutting corn kernels cleanly without mess. Because of the generous dressing, leftovers will have some dressing settled at the bottom, so portion accordingly when serving.
Ingredients
- 1.2kg / 2.4 lb potato sliced 0.8cm / ⅓" thick (5cm / 2" round, Note 1, red
- 1 tbsp salt (for cooking potatoes)
- 1 eschalot , finely sliced (US: shallot, Note 2)
- 2 corn whole, Note 3, ears
- 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
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
- Slice potatoes evenly so they cook at the same rate and keep their shape after boiling.
- Use fresh eschalots (shallots) for authentic flavor and gentle onion notes.
- If fresh corn is unavailable, pan-fry frozen or canned kernels until slightly charred for added flavor.
- Cut corn kernels from the cob over a bowl to contain mess, using a ramekin or mug to stand the cob upright.
- Note that some dressing will collect at the bottom; actual dressing consumed per serving is less than the total amount made.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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