Here’s a potato salad with out mayonnaise that’s one thing just a little totally different to the same old! It’s a Red Potato Salad with crispy bacon bits and charred corn, drizzled with a cider vinegar dressing. And what makes this salad actually tick? Marinating the new potatoes in a number of the dressing so it sucks up the flavour – BOOM!
Red Potato Salad
I need to say that I’d take this potato salad over a basic mayonnaise model any day, and proper now I might. But I firmly consider there’s a spot on this world for each. So I’ll trumpet this one as an amazing different potato salad for all these instances if you need one thing just a little totally different, with just a little wow issue: tasty bacon bits, charry golden pops of candy corn, all dressed with a mildly zingy cider vinegar dressing.
And it simply seems 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 must learn the recipe that this can be a pile of significant YUM!
Ingredients on this Red Potato Salad
Here’s what goes on this Red Potato Salad:
Red Potatoes – Includes desiree and pontiac varieties in Australia. Try to get potatoes which can be of even dimension in order that they prepare dinner by way of on the identical time (sliced potatoes prepare dinner shortly, and it’s annoying when some are overcooked in order that they break!). If you’ll be able to’t get purple potatoes, then any potatoes will do. It doesn’t even matter in the event that they’re waxy or starchy – I’ve made this with all types through the years. Just get small ones so you’ll be able to slice them into chunk dimension items;
Eschalot – Also generally known as French onions and referred to as “shallots” within the US. They are like child onions, however with purple-skinned flesh. Not to be confused with what some individuals in Australia name “shallots”, ie. the lengthy inexperienced onions which we additionally use on this recipe! This brings freshness and a delicate fragrant flavour to dish;
Corn – Part of the attraction of this recipe is the smoky flavour of the candy corn kernels that we get from charring the corn both on the BBQ or instantly on the bare flame of a gasoline range prime. So I actually do urge you to make use of complete corn cobs for those who can.
Otherwise, use frozen or canned. Pan fry about 1 1/four cups in 1 tbsp oil (or higher but, reserved bacon fats!) till golden and toasted;
Green onion – For color and freshness within the flavour; and
Bacon – Do I really want to speak up the bacon right here? I believe not! 😂 (Except to say that, properly, you should utilize turkey bacon or the attention of bacon aka quick minimize bacon – it’s an Australian factor – if you wish to minimize down on the fats).
Ingredients for the Potato Salad Dressing (no mayo!)
And right here’s what you want for the dressing:
The mustard provides a little bit of flavour however largely acts as a thickener and emulsifier for the dressing. I additionally like so as to add a contact of sugar to my dressing which takes the sharp edge off the vinegar so I can get away with utilizing much less oil. I exploit three tbsp vinegar to eight tbsp oil the place most recipes would name 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, simple, and efficient!
Cook potato: Make positive you narrow the potato slices evenly, in order that they prepare dinner in the identical time. I minimize mine round 8mm / 1/three″ thick, and these prepare dinner fairly shortly – round 6 to 7 minutes after the water returns to the boil after you add them. As quickly as a knife can pierce the potato with little or no / no resistance, instantly drain. Because the potato slices are fairly skinny, they’ll proceed to prepare dinner even with the residual warmth, so it’s okay if they’re a tiny bit undercooked at first.
Be very cautious to not overcook the potatoes as they’ll develop into a crumbly mess if you toss them within the dressing!
Marinate potato in dressing: Carefully drain potatoes, shake off extra water, then gently switch them to a big bowl. Handling gently right here is necessary as cooked potato slices are extra susceptible to breaking than the cubes that we use for conventional potato salad.
Add within the eschalots, pour over about three/four of the dressing then toss very gently. Leave to marinate for 30 minutes. During this time, the new and porous potatoes will take up the dressing flavour, whereas the residual warmth will semi-cook the finely sliced eschalots, taking the uncooked edge off them;
Cook bacon: Chop the bacon, place in a non-stick skillet with out oil and flip the range on. As the pan heats up, the bacon fats will begin to soften so it renders its personal fats to fry the bacon in. I discover beginning with a chilly pan extracts extra fats from bacon;
Cook corn: Cook the corn on the cob both on a barbecue (directions right here) or over the bare flame of a gasoline range till you get good charring and the corn is simply cooked. It will take round 10 minutes on a barbecue or 5 minutes with direct contact with the flame of a range. Rotate commonly to prepare dinner evenly. If you will have an electrical or induction range, minimize the contemporary kernels off the corn and observe the pan directions under.
You’ll get one of the best flavour utilizing contemporary corn. But instead, use 1 1/four cups of frozen (thawed) or canned (drained) corn kernels. Cook it utilizing the leftover pan bacon fats or oil over excessive warmth till you get good golden bits on the corn (although you gained’t get fairly the identical charring you see in flame-grilled stuff);
Assemble! Add a lot of the bacon, inexperienced onion and corn within the bowl with the potato. Then gently toss (use your palms if needed, for essentially the most light contact) till simply mixed. Transfer to serving bowl, garnish with remaining bacon and inexperienced onion, then drizzle over remaining dressing.
This salad is finest served both barely heat (which it is going to be for those who assemble it right away after 30 minutes marinating time) or at room temperature. Just not fridge chilly – the fat and oils are inclined to congeal (ick!) and you don’t get as a lot flavour out of it!
What to serve with this Red Potato Salad
So. Many. Possibilities! Basically something aside from most likely Asian and Indian meals. It’s as at residence with Western / European meals as it will be with Latin American and Caribbean meals.
Try it alongside a easy piece of pan-fried fish. Or a roast rooster, or Slow Cooker Roast Chicken for that matter. Actually, this is able to be sensational alongside any roast – beef, lamb, pork, rooster.
Perfect at room temperature and travelling properly, it’s additionally an apparent selection for BBQ’s / pot lucks and many others, identical to conventional creamy mayo dressing Potato Salads. Try it as a aspect dish in your subsequent burger night time, or if you grill up some marinated steaks, chops or salmon.
Potato salad stays tasty for days, and is only a nice all-round selection for a make-ahead / standby aspect. Just … strive it! – Nagi x
Watch the best way to make it
Red Potato Salad with Bacon and Corn (No mayonnaise!)
Prep: 15 minutes
Cook: 15 minutes
Servings6 – 6 individuals
Tap or hover to scale
Dressing: Shake Dressing in a jar.
Cook potato: Bring a big pot of water to the boil and add salt. Add potato. Bring it again as much as the boil, then prepare dinner for five minutes or till simply comfortable. Keep an eye fixed on them – sliced potatoes prepare dinner shortly, and in the event that they overcook they’ll break when tossing.
Drain and marinate: Drain potatoes, then switch them to a bowl. Handle gently – the form of those potatoes make them susceptible to breaking whereas sizzling (they’re firmer when cool). Pour over three/four of the dressing, add eschalots and toss very gently. Set apart to marinate for 30 minutes.
Cook bacon: Place bacon in a chilly non-stick pan then flip the range to medium excessive. As the pan heats, the bacon fats will soften so there isn’t any want for oil! Cook bacon, stirring always (to keep away from spitting!), till golden or to your style. Drain on paper towels.
Cook corn: Meanwhile, prepare dinner corn cob utilizing one in every of these strategies. Either grill on the BBQ (10 min on excessive) or instantly over the gasoline flame in your range (6 min, direct contact with flame), till properly charred and corn is cooked. Otherwise, minimize the corn off the kernels then pan fry on excessive warmth in residual bacon fats or 1 tbsp olive oil till charred.
Cut off kernels: Cut kernels off cob, attempting to maintain of the kernels in clumps (seems good!). (Note four for my technique)
Make salad: To the identical bowl, add all of the corn, half the bacon and a lot of the inexperienced onion. Toss gently, then switch to serving bowl. Scatter with reserved bacon and inexperienced onion, drizzle over remaining Dressing. Serve!
2. Eschalot – Also generally known as French onions, and are referred to as “shallots” within the US. They seem like child onions, however have purple-skinned flesh. Not to be confused with what some individuals in Australia name “shallots” ie the lengthy inexperienced onions which we additionally use on this recipe!
three. Corn – If you can’t get contemporary corn, pan-fry about 1 1/four cups frozen or canned (drained) kernels in 1 tbsp oil till charred. If you will have an electrical or induction range, you’ll be able to minimize the kernels off the contemporary corn cob and additionally use this technique.
four. How to chop kernels off the cob with out making a multitude: Place ramekin or the other way up mug inside a big bowl. Stand corn on ramekin then use small knife to chop kernels off. They might be captured contained in the bowl. Otherwise, lie corn on aspect on chopping board. Use massive knife to chop kernels off, however deal with gently so that you don’t make the kernels involved with the board burst open.
5. Nutrition per serving – There’s a beneficiant quantity of dressing on this recipe so you’ll be able to successfully marinate. You gained’t eat all of it, it finally ends up pooled within the base of the serving dish. So the precise energy might be decrease. Estimate at the least 50 cal decrease per serve (primarily based on about 2 half tbsp Dressing not consumed).
Calories: 465cal (23%)Carbohydrates: 37g (12%)Protein: 9g (18%)Fat: 33g (51%)Saturated Fat: 7g (44%)Trans Fat: 1gCholesterol: 22mg (7%)Sodium: 846mg (37%)Potassium: 1005mg (29%)Fiber: fourg (17%)Sugar: 5g (6%)Vitamin A: 122IU (2%)Vitamin C: 19mg (23%)Calcium: 27mg (three%)Iron: 2mg (11%)
All the opposite Potato Salads …
Life of Dozer
No potato salad for you, Dozer! Too a lot garlic and onion. Here, assist me polish off this blue cheese as an alternative.