Red Potato Salad with Bacon, Corn, and a Dijon Cider Vinaigrette Recipe

Introduction

This Red Potato Salad with Bacon and Corn is a vibrant, fresh twist on the classic dish—without a drop of mayonnaise. Featuring tender red potatoes, smoky bacon, and sweet charred corn, it’s perfect for picnics, barbecues, or a flavorful side any time of year.

Ingredients

• 1.2kg (2.4 lb) red potatoes, sliced 0.8cm (⅓”) thick (5cm/2″ round)
• 1 tbsp salt (for cooking potatoes)
• 1 eschalot, finely sliced (shallot)
• 2 ears of corn, whole
• 2 green onions, finely sliced (about 3/4 cup)
• 200g (7oz) streaky bacon, chopped
• 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

1. Step 1: Prepare the dressing by shaking cider vinegar, olive oil, garlic, Dijon mustard, sugar, salt, and black pepper together in a jar until well combined.
2. Step 2: Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the sliced red potatoes and return to a boil. Cook for about 5 minutes or until just tender but not falling apart. Drain carefully and transfer to a bowl.
3. Step 3: Pour 3/4 of the dressing over the warm potatoes, add the sliced eschalot, and gently toss. Let the mixture marinate for 30 minutes to absorb the flavors.
4. Step 4: While potatoes marinate, cook the chopped bacon in a cold non-stick pan over medium-high heat. Stir constantly to avoid splattering until the bacon is golden and crisp. Drain on paper towels, reserving some bacon for garnish.
5. Step 5: Cook the corn by grilling on a BBQ for 10 minutes, charring over a gas flame for about 6 minutes, or pan-frying the kernels in leftover bacon fat or olive oil until nicely charred.
6. Step 6: Cut the kernels off the corn cobs, keeping some kernels in small clumps for a rustic look.
7. Step 7: Add the corn kernels, half the cooked bacon, and most of the green onions to the bowl with the potatoes. Toss gently to combine. Transfer to a serving bowl, scatter the remaining bacon and green onions on top, then drizzle with the remaining dressing before serving.

Tips & Variations

• Use streaky bacon for extra flavor and the best crispy texture.
• If fresh corn is unavailable, frozen corn kernels can be pan-fried as an alternative.
• For a tangier dressing, add a teaspoon of whole grain mustard along with the Dijon.
• Be gentle when tossing the potatoes to keep the slices intact and avoid a mushy salad.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors develop further when chilled. Reheat bacon separately if preferred warm, then add back before serving. It’s best served at room temperature or slightly chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance to allow the flavors to meld. Keep it refrigerated and toss gently before serving.

What if I don’t have eschalots?

You can substitute with a small red onion or a mild shallot if eschalots are unavailable. Just slice finely for the best texture and flavor.

Red Potato Salad with Bacon, Corn, and a Dijon Cider Vinaigrette Recipe

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★★★★★

4.6 from 60 reviews

• Author: Ethan
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

A vibrant and flavorful Red Potato Salad featuring tender sliced red potatoes, smoky bacon, and sweet corn without any mayonnaise. This light and tangy salad is dressed with a zesty cider vinegar and olive oil dressing, enhanced by fresh eschalots, garlic, and Dijon mustard. Perfect as a hearty side for barbecues, picnics, or casual meals.

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Ingredients

Scale 1x2x3x

Potatoes

• 1.2kg / 2.4 lb red potatoes, sliced 0.8cm / ⅓” thick (5cm / 2″ round)
• 1 tbsp salt (for cooking potatoes)

Vegetables & Aromatics

• 1 eschalot, finely sliced
• 2 ears of corn (whole)
• 2 green onions, finely sliced (3/4 cup)
• 1 clove garlic, minced or grated

Meat

• 200g / 7oz bacon (streaky preferred), chopped

Dressing

• 3 tbsp cider vinegar
• 8 tbsp extra virgin olive oil
• 1/2 tsp Dijon mustard
• 3/4 tsp white sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Prepare Dressing: Combine cider vinegar, olive oil, minced garlic, Dijon mustard, white sugar, salt, and black pepper in a jar. Shake well until fully emulsified and set aside.
2. Cook 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. Drain carefully.
3. Marinate Potatoes: Transfer the drained potatoes into a bowl gently to avoid breaking. Pour over three-quarters of the dressing and add the finely sliced eschalots. Toss gently to coat and let marinate for 30 minutes to absorb flavors.
4. Cook Bacon: Place the chopped bacon in a cold non-stick skillet and heat over medium-high stove heat. Cook while stirring constantly to render the fat and crisp the bacon without excessive splattering. Once golden and crispy, drain on paper towels.
5. Cook Corn: Cook the corn using your preferred method: grill on BBQ over high heat for 10 minutes, char over a gas flame on the stove for about 6 minutes, or pan-fry cut kernels in remaining bacon fat or olive oil until charred and cooked through.
6. Remove Kernels: Carefully cut corn kernels off the cob keeping clusters intact for visual appeal.
7. Assemble Salad: Add cooked corn kernels, half of the crispy bacon, and most of the sliced green onions to the bowl with marinated potatoes and toss gently to combine. Transfer to a serving bowl. Scatter reserved bacon and green onions on top and drizzle with the remaining dressing. Serve immediately for best flavor and texture.

Notes

• Sliced red potatoes cook quickly and are delicate when hot; be gentle during stirring and marinating to maintain shape.
• Eschalot is known as shallot in the US market.
• Grilled or charred corn adds a smoky depth; alternatively, pan-frying kernels in bacon fat enhances flavor.
• Cut corn kernels off in small clumps rather than individually for an attractive presentation.
• The salad keeps well for a few hours refrigerated but is best served fresh.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: red potato salad, bacon salad, corn salad, no mayonnaise potato salad, summer salad, picnic salad