• CourseSides
  • CuisineSouthwestern
  • Keyword15 Minute Meal, Barbeque, Casual Dinner Party, Do-Ahead, Flavor, Summer
Servings Prep Time
4people 10minutes
Cook Time Total Time
15minutes 25 minutes
Servings Prep Time
4people 10minutes
Cook Time Total Time
15minutes 25 minutes
Degree of Difficulty
  • 6-8medium red skinned potatoessliced into 1/2″ rounds
  • kosher salt for cooking the potatoes
  • 1cup frozen or canned corn
  • 1/2lb baconcut into lardons, I used slab bacon
Cider Vinegar Dressing
  • 1whole shallotfinely chopped
  • 3tbspn cider vinegar
  • 8 tbspn olive oil
  • 1clove garlic clovegrated
  • 1/2tspn Dijon mustard
  • 3/4tspn white sugar
  • 1/2tspn kosher salt
  • 1/4tspn ground black pepper
  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.