Heres a potato salad without mayonnaise thats something a little different to the usual!
Its a Red Potato Salad with crispy bacon bits and charred corn, drizzled with a cider vinegar dressing.
And what makes this salad really tick?
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Marinating the hot potatoes in some of the dressing so it sucks up the flavour BOOM!
But I firmly believe theres a place in this world for both.
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 dont even need to read the recipe that this is a pile of serious YUM!
If you cant get red potatoes, then any potatoes will do.
It doesnt even matter if theyre waxy or starchy Ive made this with all sorts over the years.
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!
So I really do urge you to use whole corn cobs if you’ve got the option to.
Otherwise, use frozen or canned.
Pan fry about 1 1/4 cups in 1 tbsp oil (or better yet, reserved bacon fat!)
Ingredients for the Potato Salad Dressing (no mayo!)
I use 3 tbsp vinegar to 8 tbsp oil where most recipes would call for 9 tbsp of oil.
Quick, easy, and effective!
Cook potato: ensure you cut the potato slices evenly, so they cook in the same time.
As soon as a knife can pierce the potato with very little / no resistance, immediately drain.
Add in the eschalots, pour over about 3/4 of the dressing then toss very gently.
Leave to marinate for 30 minutes.
Rotate regularly to cook evenly.
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Youll get the best flavour using fresh corn.
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.
Just not fridge cold the fats and oils tend to congeal (ick!)
and you dont get as much flavour out of it!
What to serve with this Red Potato Salad
So.
Basically anything other than probably Asian and Indian foods.
Its as at home with Western / European foods as it would be with Latin American and Caribbean foods.
Try it alongside a simple piece ofpan-fried fish.
Or aroast chicken, orSlow Cooker Roast Chickenfor that matter.
Actually, this would be sensational alongside anyroast beef, lamb, pork, chicken.
Try it as a side dish for your nextburgernight, or when you grill up some marinatedsteaks,chopsorsalmon.
Just … try it!
Red Potato Salad with Bacon and Corn (No mayonnaise!)
Too much garlic and onion.
Here, help me polish off this blue cheese instead.
