New potatoes, crisp bacon, fresh corn and finely chopped onion…that’s my idea of potato salad. Forget the mayo. This potato salad can hold up to a BBQ or a picnic. It’s the mayonnaise that is the major reason for food poisoning in the summer. As well the mixture of flavors and textures is amazing…salty and crisp bacon, creamy potatoes, sharp red onion, and sweet corn. A couple of handfuls of arugula added at the end adds a tart, peppery and slightly bitter element as well as bright green color. I used a simple dressing consisting of apple cider vinegar, Dijon mustard, olive oil and a couple tablespoon of bacon fat. Go vegetarian and substitute one of the many alternatives out there for the bacon, add a bit of smoked paprika to give the salad that wonderful smokiness.
- 2 lb. of small new potatoes, I used a combination of red and fingerlings
- 6 strips of bacon
- 2 tablespoons of bacon fat, reserved from cooking the bacon
- kosher salt and freshly ground pepper
- 3 tablespoons of olive oil
- 2 tablespoons of cider vinegar
- 1 tablespoon of Dijon mustard
- 2 ears of sweet corn
- 1/2 red onion, chopped finely
- 2 handfuls of baby arugula
- Place the potatoes in a large pot, cover with cold water and bring to a boil. Add 1 tablespoon of kosher salt, reduce the heat and simmer until the potatoes are just tender. For me it was about 15 minutes. Drain and rinse under cold water to cool slightly.
- Cook the corn by your favorite method (grilling would be wonderful). I placed the each ear of corn, husks and all, in the microwave for 3 minutes. The leaves and silk slip off easily. Once cool enough to handle, cut the kernels from the husk.
- Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper lined plate, break into pieces once cool. Reserve the fat in the pan.
- In a large bowl, whisk together the olive oil, cider vinegar, Dijon mustard, 2 tablespoons of the bacon fat and 1/4 teaspoon each of salt and pepper.
- Add the potatoes to the bowl with the dressing and toss to coat. If the potatoes are still a little warm they will absorb the dressing. Add the corn and chopped onion. Taste for salt and if you need a little more vinegar.
- Just before serving add the bacon and arugula. Toss again.
I made this salad up to step 6 several hours ahead. Chill in the fridge but bring it to room temperature before serving.
Serve this as a side at your Labor Day BBQ.
I think the folks at Fiesta Friday will enjoy it. It’s Fiesta Friday #396 hosted by Angie. Come on over and enjoy the virtual blogging party. It seems like everything is going virtual again!
Stay well and safe.
this sounds so good. I have nothing against mayonnaise, but I also like potato salads with vinaigrettes.
Thanks Mimi, I am not a big fan of salads with mayo but my husband adores them. I think I saw too many specimens come into the lab when I was working there as a microbiologist, victims of food poisoning.
My kind of potato salad Liz. I don’t care for mayo based potato salad, so this suits me just fine. Take care over your way…
I agree, I am not fond of mayo in any salad…potato or pasta. You take care as well, I haven’t heard how your corner of the world is doing with Covid. Be glad you are not in the US right now, things are verging on the dangerous and ridiculous.
Thanks Liz, we’re holding our own here as far as Covid is concerned. Currently, 97% of the reported cases in our hospitals are unvaccinated, with young adults acounting for about 88%. We’re still being very careful, with some normality. My kids and grand kids are living in the PNW so there sure hoping things stabilize so the kids don’t have to distance learning again. Take care…