Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Red Potato Salad with Bacon and Corn (no mayo!) Recipe
Right here’s a potato salad with out mayonnaise that’s one thing a bit of totally different to the standard! It’s a Pink 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 among the dressing so it sucks up the flavour – BOOM!
I wish to say that I’d take this potato salad over a traditional mayonnaise model any day, and proper now I’d. However I firmly imagine there’s a spot on this world for each. So I’ll trumpet this one as an excellent different potato salad for all these instances whenever you need one thing a bit of totally different, with a bit of wow issue: tasty bacon bits, charry golden pops of candy corn, all dressed with a mildly zingy cider vinegar dressing.
And it simply seems to be so cheerful, does it not? Like a pile of bite-size potato slices plagued by a bacon / corn / green-onion salsa-ish rubble.
You don’t even have to learn the recipe that it is a pile of great YUM!
Right here’s what goes on this Pink Potato Salad:
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Pink Potatoes – Consists of desiree and pontiac varieties in Australia. Attempt to get potatoes which are of even dimension in order that they prepare dinner via on the identical time (sliced potatoes prepare dinner rapidly, and it’s annoying when some are overcooked in order that they break!). When you can’t get pink 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 kinds over time. Simply get small ones so you possibly can slice them into chew dimension items;
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Eschalot – Also referred to as French onions and known as “shallots” within the US. They’re like child onions, however with purple-skinned flesh. To not 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 refined fragrant flavour to dish;
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Corn – A 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 immediately on the bare flame of a gasoline range high. So I actually do urge you to make use of complete corn cobs in case you can.
In any other case, use frozen or canned. Pan fry about 1 1/4 cups in 1 tbsp oil (or higher but, reserved bacon fats!) till golden and toasted;
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Inexperienced onion – For color and freshness within the flavour; and
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Bacon – Do I actually need to speak up the bacon right here? I believe not! 😂 (Besides to say that, nicely, you should utilize turkey bacon or the attention of bacon aka quick reduce bacon – it’s an Australian factor – if you wish to reduce down on the fats).
And right here’s what you want for the dressing:
The mustard provides a little bit of flavour however principally 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 take advantage of 3 tbsp vinegar to eight tbsp oil the place most recipes would name for 9 tbsp of oil.
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Dressing: Make it and shake it in a jar. Fast, simple, and efficient!
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Cook dinner potato: Be sure you reduce the potato slices evenly, in order that they prepare dinner in the identical time. I reduce mine round 8mm / 1/3″ thick, and these prepare dinner fairly rapidly – 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. As a result of the potato slices are fairly skinny, they may 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 may turn into a crumbly mess whenever you toss them within the dressing!
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Marinate potato in dressing: Fastidiously drain potatoes, shake off extra water, then gently switch them to a big bowl. Dealing with gently right here is necessary as cooked potato slices are extra vulnerable to breaking than the cubes that we use for conventional potato salad.
Add within the eschalots, pour over about 3/4 of the dressing then toss very gently. Go away to marinate for half-hour. Throughout this time, the new and porous potatoes will take up the dressing flavour (a trick I additionally use in German Potato Salad!), whereas the residual warmth will semi-cook the finely sliced eschalots, taking the uncooked edge off them;
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Cook dinner bacon: Chop the bacon, place in a non-stick skillet with out oil and switch the range on. Because 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;
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Cook dinner corn: Cook dinner 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 is going to take round 10 minutes on a barbecue or 5 minutes with direct contact with the flame of a range. Rotate usually to prepare dinner evenly. When you have an electrical or induction range, reduce the contemporary kernels off the corn and observe the pan directions beneath.
You’ll get the perfect flavour utilizing contemporary corn. However in its place, use 1 1/4 cups of frozen (thawed) or canned (drained) corn kernels. Cook dinner it utilizing the leftover pan bacon fats or oil over excessive warmth till you get good golden bits on the corn (although you received’t get fairly the identical charring you see in flame-grilled stuff);
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Assemble! Add many of the bacon, inexperienced onion and corn within the bowl with the potato. Then gently toss (use your fingers if mandatory, for essentially the most light contact) till simply mixed. Switch to serving bowl, garnish with remaining bacon and inexperienced onion, then drizzle over remaining dressing.
This salad is greatest served both barely heat (which it is going to be in case you assemble it immediately after half-hour marinating time) or at room temperature. Simply not fridge chilly – the fat and oils are likely to congeal (ick!) and also you don’t get as a lot flavour out of it!
So. Many. Potentialities! Mainly something aside from in all probability Asian and Indian meals. It’s as at house with Western / European meals as it will be with Latin American and Caribbean meals.
Strive it alongside a easy piece of pan-fried fish. Or a roast chicken, or Sluggish Cooker Roast Chicken for that matter. Really, this might be sensational alongside any roast – beef, lamb, pork, chicken.
Good at room temperature and travelling nicely, it’s additionally an apparent selection for BBQ’s / pot lucks and many others, identical to conventional creamy mayo dressing Potato Salads. Strive it as a facet dish to your subsequent burger evening, or whenever 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 facet. Simply … attempt it! – Johnsat x
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
- 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!
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).
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