Red Potato Salad Bacon Corn: The Ultimate Summer Recipe

Red Potato Salad with Bacon and Corn: Prepare to be amazed by this vibrant and flavorful twist on a classic summer side dish! Forget everything you thought you knew about potato salad because this recipe is about to redefine your expectations. Imagine tender, creamy red potatoes mingling with crispy bacon, sweet corn kernels, and a tangy, perfectly balanced dressing. It’s a symphony of textures and tastes that will have everyone reaching for seconds.

Potato salad, in its various forms, has been a staple at picnics and barbecues for generations. Its roots can be traced back to European settlers, who brought their potato-based recipes to America. Over time, regional variations emerged, each reflecting the unique culinary traditions of its area. This particular red potato salad with bacon and corn takes inspiration from the American South, where bacon and corn are beloved ingredients, adding a smoky sweetness that elevates the dish to new heights.

What makes this red potato salad with bacon and corn so irresistible? It’s the perfect combination of creamy, crunchy, and savory elements. The red potatoes offer a naturally sweet and slightly waxy texture, while the bacon provides a salty, smoky crunch. The corn adds a burst of sweetness and a delightful pop of texture. And let’s not forget the dressing – a creamy, tangy blend of mayonnaise, mustard, and spices that ties everything together. Plus, it’s incredibly easy to make, making it the perfect dish for potlucks, cookouts, or a simple weeknight meal. Trust me, once you try this recipe, you’ll never go back to ordinary potato salad again!

this Recipe

Ingredients:

• Red Potatoes: 3 lbs, small to medium size, scrubbed and cut into 1-inch cubes
• Bacon: 1 lb, thick-cut, cooked until crispy and crumbled
• Corn: 2 cups, fresh kernels cut from the cob (about 3 ears) or frozen corn, thawed
• Red Onion: 1/2 cup, finely diced
• Celery: 1/2 cup, finely diced
• Fresh Parsley: 1/4 cup, chopped
• Mayonnaise: 1 cup
• Sour Cream: 1/2 cup
• Dijon Mustard: 2 tablespoons
• Apple Cider Vinegar: 2 tablespoons
• Sugar: 1 teaspoon
• Salt: 1 teaspoon (or to taste)
• Black Pepper: 1/2 teaspoon (or to taste)
• Garlic Powder: 1/4 teaspoon
• Paprika: 1/4 teaspoon (optional, for garnish)

Preparing the Potatoes:

1. Boil the Potatoes: Place the cubed red potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10-15 minutes, or until the potatoes are tender but still firm. You should be able to easily pierce them with a fork, but they shouldn’t be mushy.
2. Drain and Cool: Once the potatoes are cooked, drain them immediately in a colander. Rinse them briefly with cold water to stop the cooking process. This will also help them cool down faster. Let the potatoes cool completely before adding them to the salad. This is important because warm potatoes will absorb too much of the dressing and become soggy. I usually spread them out on a baking sheet to cool more quickly.

Cooking the Bacon and Corn:

1. Cook the Bacon: While the potatoes are cooling, cook the bacon. You can cook it in a skillet over medium heat until crispy. Alternatively, you can bake the bacon on a baking sheet lined with parchment paper at 400°F (200°C) for about 15-20 minutes, or until crispy. Baking the bacon is my preferred method because it’s less messy and the bacon cooks more evenly.
2. Crumble the Bacon: Once the bacon is cooked, remove it from the skillet or baking sheet and place it on a paper towel-lined plate to drain off any excess grease. Let the bacon cool slightly, then crumble it into small pieces. Set aside.
3. Cook the Corn: If you’re using fresh corn, you can either grill it, boil it, or sauté it. Grilling the corn will give it a slightly smoky flavor, which is delicious in this salad. To grill the corn, shuck it and grill it over medium heat for about 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred. To boil the corn, bring a pot of water to a boil and add the shucked corn. Cook for about 5-7 minutes, or until the kernels are tender. To sauté the corn, heat a tablespoon of olive oil or butter in a skillet over medium heat. Add the corn kernels and sauté for about 5-7 minutes, or until they are tender. If you’re using frozen corn, simply thaw it and drain off any excess water.

Making the Dressing:

1. Combine the Ingredients: In a medium-sized bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, pepper, and garlic powder. Taste and adjust the seasonings as needed. I sometimes add a pinch of cayenne pepper for a little kick.
2. Adjust to Taste: The dressing should be tangy, slightly sweet, and well-seasoned. If you prefer a sweeter dressing, add a little more sugar. If you prefer a tangier dressing, add a little more apple cider vinegar.

Assembling the Potato Salad:

1. Combine the Ingredients: In a large bowl, combine the cooled potatoes, crumbled bacon, corn, red onion, celery, and parsley.
2. Add the Dressing: Pour the dressing over the potato mixture and gently toss to coat everything evenly. Be careful not to overmix, as this can cause the potatoes to break apart.
3. Chill: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together. This is a crucial step, as the salad will taste much better after it has had time to chill.
4. Adjust Seasonings (Again!): Before serving, give the potato salad a final taste and adjust the seasonings as needed. You may need to add a little more salt and pepper.
5. Garnish and Serve: Garnish the potato salad with a sprinkle of paprika, if desired. Serve chilled and enjoy! This potato salad is perfect for picnics, barbecues, potlucks, or any summer gathering.

Tips and Variations:

• Type of Potato: While I prefer red potatoes for this salad because they hold their shape well and have a slightly waxy texture, you can also use Yukon gold potatoes or even russet potatoes. If using russet potatoes, be careful not to overcook them, as they can become mushy.
• Add-Ins: Feel free to add other ingredients to this potato salad, such as hard-boiled eggs, chopped pickles, bell peppers, or even a little bit of shredded cheese.
• Spice it Up: For a spicier potato salad, add a pinch of cayenne pepper to the dressing or use a spicy mustard instead of Dijon mustard. You could also add some chopped jalapeños.
• Make it Healthier: To make this potato salad healthier, you can use light mayonnaise and Greek yogurt instead of sour cream. You can also add more vegetables, such as chopped cucumbers or tomatoes.
• Vinegar Variety: While I use apple cider vinegar in this recipe, you can also use white vinegar, red wine vinegar, or even pickle juice for a different flavor.
• Herb Options: If you don’t have fresh parsley, you can use other fresh herbs, such as dill, chives, or cilantro.
• Make Ahead: This potato salad can be made up to 2 days in advance. Just be sure to store it in an airtight container in the refrigerator. The flavors will actually improve as it sits.
• Bacon Alternatives: If you don’t eat bacon, you can use turkey bacon or even vegetarian bacon crumbles.
• Corn Alternatives: If you don’t have fresh or frozen corn, you can use canned corn, but be sure to drain it well before adding it to the salad.
• Serving Suggestions: This potato salad is delicious served as a side dish with grilled meats, burgers, sandwiches, or even as a light lunch on its own.

Storing Leftovers:

Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days. Be aware that the dressing may become a little thinner as it sits, but the salad will still be delicious.

Why This Recipe Works:

This Red Potato Salad with Bacon and Corn is a crowd-pleaser because it combines the creamy texture of the potatoes with the salty, smoky flavor of the bacon and the sweet, juicy flavor of the corn. The red onion and celery add a nice crunch, and the dressing is perfectly balanced with tangy, sweet, and savory notes. It’s a classic potato salad with a few delicious twists that make it extra special.

Troubleshooting:

• Potato Salad is Too Dry: If your potato salad is too dry, add a little more mayonnaise or sour cream until it reaches your desired consistency.
• Potato Salad is Too Watery: If your potato salad is too watery, drain off any excess liquid and add a little more mayonnaise or sour cream to thicken it up. This can happen if the potatoes weren’t cooled completely before adding the dressing.
• Potato Salad is Bland: If your potato salad is bland, add a little more salt, pepper, or Dijon mustard to the dressing. You can also add a pinch of cayenne pepper for a little kick.
• Potatoes are Mushy: If your potatoes are mushy, you likely overcooked them. Be sure to cook them until they are tender but still firm.

Conclusion:

This isn’t just another potato salad recipe; it’s a flavor explosion waiting to happen! The creamy, tangy dressing perfectly complements the earthy red potatoes, while the crispy bacon and sweet corn add layers of texture and taste that will have everyone reaching for seconds. Trust me, this Red Potato Salad with Bacon and Corn is a guaranteed crowd-pleaser, perfect for potlucks, barbecues, or even a simple weeknight dinner. It’s the kind of dish that brings people together and sparks conversation, all while satisfying those comfort food cravings.

But what truly makes this recipe a must-try is its versatility. Feel free to experiment with different variations to make it your own signature dish. For a spicier kick, add a pinch of cayenne pepper to the dressing or incorporate some diced jalapeños. If you’re looking for a vegetarian option, simply omit the bacon and add some chopped celery or bell peppers for extra crunch. You could even try using different types of potatoes, like Yukon Gold, for a slightly sweeter flavor.

Serving suggestions are endless! This potato salad is fantastic on its own as a side dish, but it also pairs beautifully with grilled chicken, burgers, or even fish. Imagine serving it alongside some juicy ribs at your next barbecue – the combination of smoky meat and creamy potato salad is simply divine. For a lighter meal, try serving it with a fresh green salad and some crusty bread. And don’t forget the garnishes! A sprinkle of fresh chives or parsley adds a pop of color and freshness, while a drizzle of olive oil can enhance the overall flavor.

I’ve made this Red Potato Salad with Bacon and Corn countless times, and it’s always a hit. The combination of flavors and textures is simply irresistible, and it’s so easy to make that even beginner cooks can master it. The best part is that it can be made ahead of time, which makes it perfect for entertaining. Simply prepare the salad a few hours in advance and store it in the refrigerator until you’re ready to serve. This allows the flavors to meld together even more, resulting in an even more delicious dish.

Ready to give it a try?

I’m confident that you’ll love this recipe as much as I do. It’s a simple, yet satisfying dish that’s perfect for any occasion. So, gather your ingredients, follow the instructions, and get ready to experience the magic of this incredible potato salad.

Don’t be shy – share your creations!

Once you’ve made this Red Potato Salad with Bacon and Corn, I’d love to hear about your experience. Did you make any variations? What did you serve it with? Share your photos and comments on social media using the hashtag #MyPotatoSaladAdventure. I can’t wait to see what you come up with! Happy cooking! I’m sure you’ll find that this recipe quickly becomes a family favorite. The blend of savory bacon, sweet corn, and creamy potatoes is simply irresistible. So, go ahead and give it a try – you won’t be disappointed!