Here’s a potato salad without mayonnaise that’s something a little different to the usual! It’s a Red Potato Salad with crispy bacon bits and charred corn, drizzled with a cider vinegar dressing. And what makes this salad really tick? Marinating the hot potatoes in some of the dressing so it sucks up the flavour – BOOM!
Red Potato Salad
I want to say that I’d take this potato salad over a classic mayonnaise version any day, and right now I would. But I firmly believe there’s a place in this world for both. So I’ll trumpet this one as a great alternative potato salad for all those times when you want something a little different, with a little wow factor: tasty bacon bits, charry golden pops of sweet corn, all dressed with a mildly zingy cider vinegar dressing.
And it just looks so cheerful, does it not? Like a pile of bite-size potato slices littered with a bacon / corn / green-onion salsa-ish rubble.
You don’t even need to read the recipe that this is a pile of serious YUM!
Ingredients in this Red Potato Salad
Here’s what goes in this Red Potato Salad:
Red Potatoes – Includes desiree and pontiac varieties in Australia. Try to get potatoes that are of even size so they cook through at the same time (sliced potatoes cook quickly, and it’s annoying when some are overcooked so they break!). If you can’t get red potatoes, then any potatoes will do. It doesn’t even matter if they’re waxy or starchy – I’ve made this with all sorts over the years. Just get small ones so you can slice them into bite size pieces;
Eschalot – Also known as French onions and called “shallots” in the US. They are like baby onions, but with purple-skinned flesh. Not to be confused with what some people in Australia call “shallots”, ie. the long green onions which we also use in this recipe! This brings freshness and a subtle aromatic flavour to dish;
Corn – Part of the appeal of this recipe is the smoky flavour of the sweet corn kernels that we get from charring the corn either on the BBQ or directly on the naked flame of a gas stove top. So I really do urge you to use whole corn cobs if you can.
Otherwise, use frozen or canned. Pan fry about 1 1/4 cups in 1 tbsp oil (or better yet, reserved bacon fat!) until golden and toasted;
Green onion – For colour and freshness in the flavour; and
Bacon – Do I really need to talk up the bacon here? I think not! 😂 (Except to say that, well, you can use turkey bacon or the eye of bacon aka short cut bacon – it’s an Australian thing – if you want to cut down on the fat).
Ingredients for the Potato Salad Dressing (no mayo!)
And here’s what you need for the dressing:
The mustard adds a bit of flavour but mostly acts as a thickener and emulsifier for the dressing. I also like to add a touch of sugar to my dressing which takes the sharp edge off the vinegar so I can get away with using less oil. I use 3 tbsp vinegar to 8 tbsp oil where most recipes would call for 9 tbsp of oil.
How to make Red Potato Salad with Bacon and Corn
Dressing: Make it and shake it in a jar. Quick, easy, and effective!
Cook potato: Make sure you cut the potato slices evenly, so they cook in the same time. I cut mine around 8mm / 1/3″ thick, and these cook pretty quickly – around 6 to 7 minutes after the water returns to the boil after you add them. As soon as a knife can pierce the potato with very little / no resistance, immediately drain. Because the potato slices are pretty thin, they will continue to cook even with the residual heat, so it’s ok if they are a tiny bit undercooked at first.
Be very careful not to overcook the potatoes as they will become a crumbly mess when you toss them in the dressing!
Marinate potato in dressing: Carefully drain potatoes, shake off excess water, then gently transfer them to a large bowl. Handling gently here is important as cooked potato slices are more prone to breaking than the cubes that we use for traditional potato salad.
Add in the eschalots, pour over about 3/4 of the dressing then toss very gently. Leave to marinate for 30 minutes. During this time, the hot and porous potatoes will absorb the dressing flavour (a trick I also use in German Potato Salad!), while the residual heat will semi-cook the finely sliced eschalots, taking the raw edge off them;
Cook bacon: Chop the bacon, place in a non-stick skillet without oil and turn the stove on. As the pan heats up, the bacon fat will start to melt so it renders its own fat to fry the bacon in. I find starting with a cold pan extracts more fat from bacon;
Cook corn: Cook the corn on the cob either on a barbecue (instructions here) or over the naked flame of a gas stove until you get nice charring and the corn is just cooked. It will take around 10 minutes on a barbecue or 5 minutes with direct contact with the flame of a stove. Rotate regularly to cook evenly. If you have an electric or induction stove, cut the fresh kernels off the corn and follow the pan instructions below.
You’ll get the best flavour using fresh corn. But as an alternative, use 1 1/4 cups of frozen (thawed) or canned (drained) corn kernels. Cook it using the leftover pan bacon fat or oil over high heat until you get nice golden bits on the corn (though you won’t get quite the same charring you see in flame-grilled stuff);
Assemble! Add most of the bacon, green onion and corn in the bowl with the potato. Then gently toss (use your hands if necessary, for the most gentle touch) until just combined. Transfer to serving bowl, garnish with remaining bacon and green onion, then drizzle over remaining dressing.
This salad is best served either slightly warm (which it will be if you assemble it straight away after 30 minutes marinating time) or at room temperature. Just not fridge cold – the fats and oils tend to congeal (ick!) and you don’t get as much flavour out of it!
What to serve with this Red Potato Salad
So. Many. Possibilities! Basically anything other than probably Asian and Indian foods. It’s as at home with Western / European foods as it would be with Latin American and Caribbean foods.
Try it alongside a simple piece of pan-fried fish. Or a roast chicken, or Slow Cooker Roast Chicken for that matter. Actually, this would be sensational alongside any roast – beef, lamb, pork, chicken.
Perfect at room temperature and travelling well, it’s also an obvious choice for BBQ’s / pot lucks etc, just like traditional creamy mayo dressing Potato Salads. Try it as a side dish for your next burger night, or when you grill up some marinated steaks, chops or salmon.
Potato salad stays tasty for days, and is just a great all-round choice for a make-ahead / standby side. Just … try it! – Nagi x
Watch how to make it
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Red Potato Salad with Bacon and Corn (No mayonnaise!)
Ingredients
- 1.2kg / 2.4 lb red potatoes , sliced 0.8cm / ⅓" thick (5cm / 2" round, Note 1)
- 1 tbsp salt (for cooking potatoes)
- 1 eschalot , finely sliced (US: shallot, Note 2)
- 2 ears of corn (whole, Note 3)
- 2 green onions , finely sliced (3/4 cup)
- 200g / 7oz bacon (streaky is best!), chopped
Cider vinegar dressing:
- 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
- Dressing: Shake Dressing in a jar.
- 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.
- 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.
- 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.
- 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.
- Cut off kernels: Cut kernels off cob, trying to keep of the kernels in clumps (looks nice!). (Note 4 for my method)
- 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!
Recipe Notes:
Nutrition Information:
All the other Potato Salads …
Life of Dozer
No potato salad for you, Dozer! Too much garlic and onion. Here, help me polish off this blue cheese instead.
Loved this! The flavor was incredible and so easy to make. Didn’t have fresh corn, so used frozen. I’m sure fresh would make it even better. Thanks so much!
I’m so glad you loved it Louann – fresh definitely does take this to another level though! N x
Hey Nagi! The Thai cashew chicken was a hit last night, cleaned bowls across the board. Still doing the Julia Childs challenge with your recipes and there hasn’t been a single meal we haven’t enjoyed. Keep the deliciousness coming!
Wahoo!!! That’s great to hear Suzanne! N x
Really good and refreshing. I like how easy it is.
Thanks so much Linda! N x
Eight tablespoons of oil is 1/2 cup. That seems like a lot of oil. Is that correct? Thank you. It looks delicious and I can’t wait to try it.
Hi Jayne! Yes it’s right and yes I know it sounds like a lot. I actually made a comment about it somewhere in the post! yOu need more dressing than usual because we marinate, but you end up with more dressing leftover. 🙂 N x
Looks really good!!!
Is this eaten warmish or cold?
How well does it keep in the fridge?
Hi Jenn, this salad is best served either slightly warm (which it will be if you assemble it straight away after 30 minutes marinating time) or at room temperature. Just not fridge cold – the fats and oils tend to congeal (ick!) and you don’t get as much flavour out of it! Keeps well for days in the fridge! N x
Hi Nagi – I’ll be making this tonight and giving it 5 stars in advance. I’ve printed out the recipe and noticed the garlic is missing from the Cider Vinegar Dressing ingredients.
Also, because bacon is banned in our house (the pet pig disapproves), I’m going to add some of your roasted mushrooms instead.
Can’t wait to try this.
Awwww..you have a piggie❤I dont eat bacon or pork either, but I’ve found turkey bacon is actually really quite good. I’m gonna make this using turkey bacon.
Unfortunately we don’t have turkeys where I live (South Africa). (unless you count the car I used to drive).
i have put red potato in the microwave for about 1- 2 min and it cooks them great then just slice will hot they do not fall apart. just watch and poke with fork to test. Not sure it would work for this recipe but just an idea.
Hi Nagi! I absolutely LOVE all of your recipes! I just have a quick question, as I love “goldens”, how old is Dozer? He has some white on his face which tells me he might be a distinguished teen or entering his senior years? He’s such a good boy! (and a lucky one too!)
Love, love, love your recipes and so grateful for all your time spent sharing with us. Nothing better than corn season in my book and this is a great way to add it to our daily meal planning. I haven’t made it yet but I’m giving it 5 stars. Corn and bacon and potatoes, PLEASE! Did I miss suggestions on how to store leftovers? Would be a shame to have to refrigerate this salad.
Thank you for the recipe Nagi, but please note, there is no link to the video
All updated now!! – N x
Looks great Nagi, but no video link on there.
Just updated it Katrina! N x
Yes!!!! Video please!!!
You should see it now Ernie! N x
Since there is rarely mayonnaise in this household this potato salad indeed has a familiar and welcome tone . . . in some ways ! I have added a vinegar, oil and mustard dressing to hot potatoes all my life to make salad – it is the northern European way to prepare such ! But I have never used corn, mostly cubed the potato and gone with a Spanish onion usually .
So this will be such fun to try . . . and yes, it will have our short-cut bacon in it – sorry Nagi ! This salad has some ‘body’ to it – some stove-grilled lightly marinated lamb chump chops would match nicely . . . and a glass or three of a soft Merlot . . . Dozer, did you keep just a tad cheese for me 🙂 ?
You know it exactly Eha!! And Dozer spares no crumbs unfortunately 😂 – N x
Oh, sending you a glass from my bottle methinks . . . shall call my genie 🙂 !
Looks great but where is the video?
Just updated it Wayne! N x
The video for the red potato salad with bacon and corn was not available in the US with the recipe. I enjoy seeing each preparation for your marvelous recipes.
I’ve just put it up Kay! N x
Aw forget the recipe
Hi Nagi
This looks this my kind of potato salad, yummy.
But where is the video ?
Pam
It’s now there Pam! N x
Hello Nagi,
The option for the video is not available. I always like to watch a professional at work.
It’s there now Daniel 🙂 N x