recipetineats5.0
Red Potato Salad with Bacon and Corn (No mayonnaise!)
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!)
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●pan
- ●stove
📝 Preparation Steps
1
Dressing: Shake Dressing in a jar.
2
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.
salt (for cooking potatoes)1 tbsptsp salt1/2
3
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.
eschalot (, finely sliced (US: shallot, Note 2))1
4
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.
5
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.
6
Cut off kernels: Cut kernels off cob, trying to keep of the kernels in clumps (looks nice!). (Note 4 for my method)
7
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!
Nutrition Facts
calories
465 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
846 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
22 mg
carbohydrate Content
37 g
saturated Fat Content
7 g
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