Irresistible Red Potato Salad with Bacon and Corn

Oh, let me tell you about this Red Potato Salad with Bacon and Corn! You can practically taste the sunshine in each bite. It’s got that perfect crunch from the crispy bacon and a sweetness from the corn that really just makes it shine… and, oh, don’t get me started on how refreshing it is! It’s like a party in your mouth—all without that heavy mayo, which honestly, I find kinda heavy sometimes. I whip this up for barbecues, picnics, or even just along with a regular dinner… and, oh boy, it never lasts long!

Why You’ll Crave It

• It’s a light yet satisfying bite packed with flavor—bacon makes everything better, right?
• No mayo here—just crisp, vibrant ingredients that keep it fresh!
• So easy to prepare; you’ll be bringing it to every summer cookout.
• The combo of bacon and sweet corn is, well, just magic! Seriously.
• Leftovers (if you have any…) taste even better the next day, with all those flavors melding together.

My family fights over the last scoop every single time… it’s kind of a tradition, haha!

What You’ll Need

• Red Potatoes: 2 pounds, halved or quartered—the skin adds a lovely color!
• Bacon: 6 strips, cooked and crumbled; because more bacon equals more happiness.
• Sweet Corn: 1 cup, fresh or frozen; brings that nice bite to the salad.
• Green Onions: 1/2 cup, thinly sliced; adds a hint of sharpness that’s so good.
• Fresh Parsley: 1/4 cup, chopped; it brightens up everything!
• Olive Oil: 1/4 cup; just a smooth drizzle for dressing.
• Apple Cider Vinegar: 2 tablespoons; a nice tang for balance.
• Dijon Mustard: 1 tablespoon; for that little zing.
• Salt and Pepper: to taste; season as you like!

Easy How-To

Prep Your Potatoes

First things first—give those red potatoes a good wash to get rid of any dirt, mmkay? Then, chop them up into even halves or quarters… this way they cook evenly. Trust me, you don’t want mushy spots. Sounds good, right?

Cook the Potatoes

Now, toss the chopped potatoes into a big pot and cover with cold water… and don’t forget that generous pinch of salt! Bring it to a boil over medium-high heat—once it’s bubbling away, reduce the heat and let them simmer for about 10-15 minutes. You want them fork-tender, not mushy, keep an eye on them!

Draining Time

Once your potatoes are perfect, drain them in a colander and let them cool for a bit… just a few minutes is enough, you don’t want them too hot when mixing.

Get the Bacon Sizzling

While the potatoes are having their cooling moment, let’s cook up the bacon! Just grab a large skillet and fry those strips over medium heat until they’re nice and crispy. Then, pop them on a paper towel to soak up any extra grease… and once cooled, crumble them up small. Yum!

Sweet Corn Magic

In the same skillet with that glorious bacon grease still hanging around, toss in your corn… whether it’s fresh or frozen, just sauté it for a few minutes until it gets all tender and slightly browned. The flavor will blow your mind!

Mix It All Up

Now, grab a big mixing bowl and combine those cooled potatoes, crumbled bacon, sautéed corn, sliced green onions, and your chopped parsley. Just imagine the color and texture, it’s so pretty!

Dressing It Up

In another small bowl, whisk together your olive oil, vinegar, Dijon mustard, and a bit of salt. Then pour this dressing over your potato mix and give it a nice gentle stir until everything is evenly coated. So easy, huh?

Taste Test

It’s essential to taste it at this point and adjust your seasoning… maybe a little more salt or pepper? Serve it warm or at room temperature, and believe me, you’re going to love it.

Good to Know

• Keep an eye on those potatoes—overcooking leads to mushiness.
• You can definitely swap bacon for turkey bacon or another alternative if you want to lighten it up a bit.
• Leftovers keep in the fridge for about three days, and it still tastes great the next day!

Serving Ideas

• This salad rocks as a side with grilled meats, or it can be a light meal on its own.

Top Tricks

• Letting the salad chill in the fridge for at least 30 minutes really helps those flavors meld together—oh, and it tastes even better!

Frequently Asked Questions

Can I make the salad ahead of time?

Absolutely! Making it a day before can actually enhance the flavors, just store it in an airtight container in the fridge.

How do I store leftover potato salad?

Leftovers can last up to three days in the fridge when kept in an airtight container—great for quick snacks!

Can I substitute other ingredients?

For sure! You can add other veggies or even use different types of bacon… feel free to get creative!

Is this salad suitable for outdoor gatherings?

Oh, definitely! It’s perfect for picnics and barbecue parties, especially chilled on a warm day.

Can I use frozen corn?

Yes, absolutely. Just thaw it out and give it a quick cook before tossing it in—it’ll be delicious!

Conclusion

This Red Potato Salad with Bacon and Corn is a summer favorite that hits just the right notes between savory and fresh. Without that heavy mayo, it feels lighter but still super satisfying. With the crunchy bacon, sweet corn, and tender potatoes, you’ll find yourself sharing it again and again… you just might find it disappears fast!

More Recipe Suggestions and Combinations

Grilled Chicken Salad

Pair your potato salad with a grilled chicken salad… it’s just perfect with mixed greens and a tangy vinaigrette.

Vegetable Medley

How about adding a colorful veggie medley? Grilled zucchini, bell peppers, and asparagus would work beautifully.

Deviled Eggs

Classic deviled eggs make a great appetizer alongside this salad, complementing those savory flavors—you’ll love it!

Coleslaw

A crunchy coleslaw could add a refreshing crunch… it balances the richness of the bacon, trust me!

Roasted Garlic Bread

Roasted garlic bread is great to serve alongside—perfect for soaking up any dressing that might escape.

Fruit Salad

And last but not least, finish with a light fruit salad for that sweet touch… a perfect palate cleanser for your meal.