This salad is reminiscent of Warm German Potato salad, but this is a lighter and a more summary salad. I served it with Grilled Pork Tenderloin recently and it was delicious.

  • Course Potatoes, Sides
  • Cuisine Southwestern
  • Keyword 15 Minute Meal, Flavor
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  • Course Potatoes, Sides
  • Cuisine Southwestern
  • Keyword 15 Minute Meal, Flavor
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time Total Time
15 minutes 25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time Total Time
15 minutes 25 minutes
Degree of Difficulty
Easy
Ingredients
  • 6-8 medium red skinned potatoes sliced into 1/2" rounds
  • kosher salt for cooking the potatoes
  • 1 cup frozen or canned corn
  • 1/2 lb bacon cut into lardons, I used slab bacon
Cider Vinegar Dressing
  • 1 whole shallot finely chopped
  • 3 tbspn cider vinegar
  • 8 tbspn olive oil
  • 1 clove garlic clove grated
  • 1/2 tspn Dijon mustard
  • 3/4 tspn white sugar
  • 1/2 tspn kosher salt
  • 1/4 tspn ground black pepper
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Combine all dressing ingredients in a jar with a tight fitting lid, shake well and set aside until ready to use.
  3. Put sliced potatoes into a medium sauce pan filled with water. Season with kosher salt and bring the water to a boil. Reduce heat to fast simmer and cook for 10-12 minutes, or until the potatoes are firm tender. Do not overcook.
  4. While the potatoes are cooking, slice bacon and add to a cold skillet. Set heat to medium high and cook bacon, stirring, until most of the fat has been rendered, 5-6 minutes.
  5. Remove bacon, set aside, drain the skillet of all of the the fat and add the corn. Cook corn on medium high until the kernels begin to char, about 4-5 minutes.
  6. Drain potatoes when cooked and add to a shallow rimmed plate. Pour about 1/3 of the dressing on the potatoes. Gently toss to cover all surfaces.
  7. After a few minutes, add the bacon and corn and drizzle another 1/3 of the dressing over the entire salad and toss again.
  8. Serve this salad warm or at room temperature.

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