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Home Potato Recipes

Red Potato Salad with Bacon and Corn (no mayo!)

By:Nagi
Published:7 Apr '21Updated:18 Dec '22
67 Comments
Recipe v Video v Dozer v

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!

Big bowl filled with Red Potato Salad with Bacon and Corn ready to be eaten

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!

Close up photo of scooping up Red Potato Salad with Bacon and Corn

Ingredients in this Red Potato Salad

Here’s what goes in this Red Potato Salad:

Red potato salad ingredients
  • 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:

Red Potato Salad Cider Vinegar Dressing ingredients

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.

Pouring dressing over Red Potato Salad

How to make Red Potato Salad with Bacon and Corn

  1. Dressing: Make it and shake it in a jar. Quick, easy, and effective!

  2. 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!

  3. 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;

  4. 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;

  5. 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);

  6. 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!

Overhead photo of Red Potato Salad with Bacon and Corn

Fork picking up Red Potato Salad with Bacon and Corn

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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Close up photo of Red Potato Salad with bacon and corn

Red Potato Salad with Bacon and Corn (No mayonnaise!)

Author: Nagi
Prep: 15 minutes mins
Cook: 15 minutes mins
Side Dish
Western
4.94 from 15 votes
Servings6 – 6 people
Tap or hover to scale
Print
Recipe video above. Here's a terrific potato salad peppered with tasty bacon bits and charred golden pops of sweet corn. Forget mayonnaise! We're using a cider vinegar dressing that doubles as a marinade for the hot potatoes so they absorb flavour as they cool. Make the most of every opportunity to pump up the flavour!
Serve at room temperature or just slightly warm. Not hot and definitely not fridge cold (criminal!)

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:

1. Potatoes – 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, just get small ones so you can slice them).
2. Eschalot – Also known as French onions, and are called “shallots” in the US. They look like baby onions, but have 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!
3. Corn –  If you cannot get fresh corn, pan-fry about 1 1/4 cups frozen or canned (drained) kernels in 1 tbsp oil until charred. If you have an electric or induction stove, you can cut the kernels off the fresh corn cob and also use this method.
4. How to cut kernels off the cob without making a mess: Place ramekin or upside down mug inside a large bowl. Stand corn on ramekin then use small knife to cut kernels off. They will be captured inside the bowl. Otherwise, lie corn on side on cutting board. Use large knife to cut kernels off, but handle gently so you don’t make the kernels in contact with the board burst open.
5. Nutrition per serving – There’s a generous amount of dressing in this recipe so you can effectively marinate. You won’t consume it all, it ends up pooled in the base of the serving dish. So the actual calories will be lower. Estimate at least 50 cal lower per serve (based on about 2 1/2 tbsp Dressing not consumed). 

Nutrition Information:

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: 4g (17%)Sugar: 5g (6%)Vitamin A: 122IU (2%)Vitamin C: 19mg (23%)Calcium: 27mg (3%)Iron: 2mg (11%)
Keywords: potato salad no mayonnaise, potato salad with bacon, red potato salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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67 Comments

  1. Lindi says

    July 15, 2023 at 9:55 pm

    How did I miss this first time round!?@##!?? I have an amazing radar for anything Potato or Bacon, this looks Reallreally Delicious 😋 💜😋

    Reply
  2. Kara says

    September 5, 2022 at 3:33 am

    Do you think this would still be tasty without the bacon? Thanks!

    Reply
  3. Jamien Durrence says

    February 13, 2022 at 2:13 pm

    I’ve made this twice and it is amazing. The flavors come together so well! This is a great year round potato salad and will be one of my go to recipes. Thank you!

    Reply
  4. Kris says

    December 26, 2021 at 7:01 pm

    5 stars
    Excellent potato salad and it tastes just as good the next day. All the confusing names for various members of the onion family, you would think as a nation we would be on the same page but no. In South Australia we call green onions, spring onions and eschalots, we call shallots. I am grateful for your pics, to clarify which is which.

    Reply
  5. Carol says

    September 12, 2021 at 4:47 am

    5 stars
    This is dee-lish!! I made this for a hamburger luncheon yesterday. It traveled well. I took a small throw away jar of remaining dressing and zip lock baggie of green onions and bacon, topped it quickly, and gifted the serving bowl. So no mess or fuss in the host’s kitchen. Easy peasy! AND, it’s amazingly good. The flavor combination of sweet corn, tart dressing and of course – bacon is a winner! I received lots of compliments and requests for the recipe. It’s going into our regular rotation here at home. I did skip the shallots, so doubled up on the green onions. I thought the dressing too tart at first with a taste straight from the mixing jar, but it really balanced out perfectly with the sweet corn. Don’t hesitate, just make it and enjoy “happy belly”

    Reply
    • carol says

      September 12, 2021 at 4:53 am

      5 stars
      Oh I wanted to add a quick comment to roasting the corn. I didn’t use the grill. I tried roasting over the gas stove burners, sticking the corn cob on a long fork, but it didn’t work out. I ended up using a cast iron skillet and it cooked and charred perfectly. Now I know what works easily for me.

      Reply
  6. Sarah Owen says

    May 5, 2021 at 8:32 am

    You know how good this was??!
    It was so good I took a big hunk of bread and sopped up every little smidgen of leftover juices, bacon, etc. that were in the bowl and stuffed it in my mouth!!!🤤😛😜😋

    Reply
  7. Liz says

    May 3, 2021 at 8:37 am

    Hi Nagi
    Another great recipe. Every recipe I have made of yours never fails and it always the best!. This potato salad will now be one that will go on high rotation. thanks Liz 🙂

    Reply
    • Nagi says

      May 3, 2021 at 10:58 am

      Wahoo, thanks so much Liz, I love hearing this!! N x

      Reply
  8. Helen says

    April 28, 2021 at 5:58 pm

    5 stars
    OMG!! This is delish. We’ve made it twice so far, once served with sausages and once with fish. And the leftovers are great fried for breakfast with a couple of eggs ❤️

    Reply
  9. Mary J Lofton says

    April 26, 2021 at 4:09 am

    Nagi – this sounds absolutely delicious. My husband very much dislikes mayo, so this will be perfect. I am thinking of serving with chilean sea bass. Do you think that will go well together. Thanks

    Reply
    • Nagi says

      April 26, 2021 at 10:24 am

      Yum, a perfect combo Mary!! N x

      Reply
  10. Angie says

    April 23, 2021 at 8:23 pm

    Hey Nagi, love your recipes and was wondering if there is an alternate to cider vinegar? Thanks!

    Reply
    • Nagi says

      April 24, 2021 at 2:37 pm

      Hi Angie, yes you could use sherry vinegar or rice wine vinegar in its place 🙂 N x

      Reply
  11. Meiling says

    April 20, 2021 at 10:10 pm

    5 stars
    I have made this salad dressing many times now. So simple and absolutely delicious!!

    Reply
  12. Jayne says

    April 17, 2021 at 8:55 am

    5 stars
    You are absolutely AWESOME Nagi. I love trying out all your recipes and of all the food websites or cookbooks out there, you are my numero Uno. Thank you for always sharing recipes that are delicious, and also that WORK, they are always foolproof and tasty!

    Reply
  13. Joe Farr says

    April 14, 2021 at 8:58 am

    4 stars
    Delicious! The 15 minute prep time is misleading…more like an hour…but worth it!

    Reply
  14. Mindy says

    April 14, 2021 at 4:55 am

    Hi there. Taste delicious! Wondering how to store this since you said the fridge makes the oils congeal. Is it safe a room temp out of the sun? I’ve heard horror stories about food poisoning from potato salad at room temp for BBQs.

    Reply
    • Nagi says

      April 14, 2021 at 9:47 am

      Hi Mindy, you can store in the fridge, just bring up to room temp 30-60 minuets before serving. N x

      Reply
  15. Naomi says

    April 13, 2021 at 3:23 am

    5 stars
    Oh Nagi, this salad was to DIE FOR!!! I wanted to eat it for breakfast next day!!!

    Reply
    • Nagi says

      April 14, 2021 at 1:03 pm

      And no one would judge you Naomi 😉 N x

      Reply
  16. Eitan Gilboa says

    April 11, 2021 at 7:21 am

    5 stars
    Dear Nagi,
    Incredible wonderful and simple ideas and they WORKED perfectly. I have tried 8-10 times to make this dish in the last 20 years. It was “OK” but deceiving with the skin. Your advice corrected the problems completely!!! Many many thanks for your advice. The belly was just as you described. I added a pea puree and hand sauteed potato thick rings, in butter mind you…

    Eitan Gilboa, France.

    Reply
    • Nagi says

      April 12, 2021 at 11:48 am

      Hi Eitan, I assume you’re talking about pork belly and not potato salad!! I’m so glad you’ve nailed it now though!! N x

      Reply
      • Eitan Gilboa says

        April 12, 2021 at 4:29 pm

        LOL
        Of course I meant the belly… By now I can confirm that the skin is great also after anight in the fridge. I followed your advice separating skin from meat. The first went into a table oven for 4-5 minutes and the latter into a mixture of veggies with your soy, rice vinegar, honey (molasses actually) and garlic. Formidable !!!

        Reply
  17. Isabel Laurie says

    April 10, 2021 at 1:35 pm

    Do u have any tasty vegan recipes? My daughter is vegan. I know most chefs hate this but we love her and I understand why she is vegan.

    Reply
    • Nagi says

      April 12, 2021 at 11:49 am

      Hi Isabel, I have a stack of vegetarian recipes here – a lot can easily be transformed into vegan by using vegan sauce subs (like vegetarian oyster sauce etc) https://www.recipetineats.com/category/vegetarian-recipes/ N x

      Reply
      • Isabel Laurie says

        April 12, 2021 at 12:27 pm

        Thank u so much for your reply. Will definitely try these recipes.

        Reply
      • Isabel Laurie says

        April 12, 2021 at 12:23 pm

        Thank you so much for your reply. So many chefs do not care about vegetarian or vegan options.

        Reply
  18. Leela Brown says

    April 8, 2021 at 6:54 pm

    Thank you very much.I’m always after new recipes and this one delicious.It will also help with the fat content.—after the last year.🤔

    Reply
  19. Tarina says

    April 8, 2021 at 1:23 pm

    Hi Nagi

    Thank you for sharing all your beautiful recipes with us 😊
    I have made Sausage Bake with potatoes and gravy yummy 😋
    Love seeing all the adventures Dozer gets up too 😉

    Reply
    • Nagi says

      April 12, 2021 at 11:49 am

      Yum!! Sounds fabulous Tarina! N x

      Reply
  20. Sybol Flowers says

    April 8, 2021 at 11:12 am

    Hi Nagi ,
    I just wanted say thank you for the artisan bread recipe . This time I made two , in one I made the regular way ,the second one I added 8 oz of extra sharp cheese ( used potatoe peeler for wide pieces ) , I added the cheese that I had dusted with flour at the end let rise .
    It turned out great . I would send you a picture but my husband and son ate it before I could . LOL

    Reply
    • Nagi says

      April 12, 2021 at 11:50 am

      Sounds amazing Sybol, I love that idea!! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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