Red Potato Salad With Bacon And Corn No Mayo

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; andBacon – 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: 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; 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

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! Be very careful not to overcook the potatoes as they will become a crumbly mess when you toss them in the dressing! 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; 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);

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