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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove Kernels: Carefully cut corn kernels off the cob keeping clusters intact for visual appeal.
- 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
