Introduction
Red Potato Salad with Bacon and Corn is a delightful twist on a classic dish, perfect for summer barbecues and picnics. Unlike traditional potato salads, this recipe omits mayonnaise, creating a lighter and fresher accompaniment to any meal. Bursting with flavor from crisp bacon, sweet corn, and vibrant herbs, this salad is a crowd-pleaser that pairs well with grilled meats or can be enjoyed on its own.
Detailed Ingredients with measures
Red Potatoes – 2 pounds, halved or quartered
Bacon – 6 strips, cooked and crumbled
Sweet Corn – 1 cup, fresh or frozen
Green Onions – 1/2 cup, thinly sliced
Fresh Parsley – 1/4 cup, chopped
Olive Oil – 1/4 cup
Apple Cider Vinegar – 2 tablespoons
Dijon Mustard – 1 tablespoon
Salt – to taste
Pepper – to taste
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time – 20 minutes
Total Time – 35 minutes
Yield – 6 servings
Detailed Directions and Instructions
Step 1: Prepare the Potatoes
Begin by washing the red potatoes thoroughly to remove any dirt. Cut the potatoes into evenly sized halves or quarters, ensuring they are similar in size for even cooking.
Step 2: Cook the Potatoes
Place the cut potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat and simmer for about 10-15 minutes, or until the potatoes are fork-tender.
Step 3: Drain and Cool
Once cooked, drain the potatoes in a colander and allow them to cool for a few minutes.
Step 4: Cook the Bacon
While the potatoes are cooling, cook the bacon in a large skillet over medium heat. Cook until crispy, then transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
Step 5: Prepare the Corn
In the same skillet with the bacon grease, add fresh corn kernels. Sauté for about 2-3 minutes until they are tender and slightly browned. If using frozen corn, thaw it and sauté for just 1-2 minutes.
Step 6: Combine Ingredients
In a large mixing bowl, combine the cooled potatoes, crumbled bacon, sautéed corn, chopped green onions, and parsley.
Step 7: Dress the Salad
In a separate small bowl, whisk together olive oil, vinegar, Dijon mustard, and salt. Pour the dressing over the potato mixture and gently stir until everything is well coated.
Step 8: Serve
Taste and adjust seasoning if necessary, then serve warm or at room temperature.
Notes
Tip for Potatoes
Make sure to not overcook the potatoes to avoid them getting mushy. They should be tender but firm.
Substitutions
Feel free to substitute the bacon with turkey bacon or a plant-based alternative to accommodate dietary preferences.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best served fresh but can still be enjoyed cold the next day.
Serving Suggestions
This potato salad pairs nicely with grilled meats, seafood, or can be enjoyed as a light meal on its own.
Cook techniques
Boiling Potatoes
To achieve tender potatoes, boil them in salted water until fork-tender. This typically takes about 15-20 minutes for red potatoes.
Cooking Corn
Fresh corn can be cooked quickly in boiling water for about 5-7 minutes. Alternatively, you can grill it for a smoky flavor.
Rendering Bacon
To render bacon, cook it over medium heat until crispy. This releases fat and enhances flavor, perfect for adding to salads.
Combining Ingredients
Once the potatoes and corn are cooked, combine them gently with chopped bacon and other seasoning ingredients to maintain their texture.
Chilling Salad
Letting the potato salad chill in the refrigerator for at least 30 minutes allows the flavors to meld and improves the overall taste.
Serving Suggestions
Serve the potato salad either warm or cold, depending on your preference. It pairs well with grilled meats and can be a delightful side dish.
FAQ
Can I make the salad ahead of time?
Yes, you can prepare the salad a day in advance. Just store it in an airtight container in the refrigerator.
How do I store leftover potato salad?
Leftover potato salad should be kept in the refrigerator in an airtight container for up to 3 days.
Can I substitute other ingredients?
Absolutely! Feel free to customize with other veggies or different types of bacon based on your preference.
Is this salad suitable for outdoor gatherings?
Yes, it’s perfect for picnics and barbecues, especially if served chilled.
Can I use frozen corn?
Yes, frozen corn can be used. Just thaw and cook it briefly before adding to the salad.
Conclusion
This red potato salad with bacon and corn is a delightful dish that strikes a perfect balance between savory and fresh flavors. Its creamy texture, without the use of mayonnaise, makes it a lighter alternative that is ideal for any gathering. The combination of crispy bacon, sweet corn, and tender potatoes creates a satisfying meal or side dish that will impress your guests and family alike.
More recipes suggestions and combination
Grilled Chicken Salad
Pair your potato salad with a refreshing grilled chicken salad topped with mixed greens, cherry tomatoes, and a tangy vinaigrette for a complete meal.
Vegetable Medley
Add a colorful vegetable medley with grilled zucchini, bell peppers, and asparagus to accompany the potato salad and enhance the flavors.
Deviled Eggs
Serve alongside classic deviled eggs for a tasty appetizer that complements the savory notes in the potato salad.
Coleslaw
Consider a crunchy coleslaw for a side that adds a refreshing crunch and likewise balances the richness of the bacon in the salad.
Roasted Garlic Bread
Enjoy with roasted garlic bread to soak up any excess dressing and bring an additional layer of flavor to your meal.
Fruit Salad
Finish off your meal with a light fruit salad to cleanse the palate with a mix of seasonal fruits that add sweetness to your dining experience.