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Perfect Grilled Corn and Bacon Potato Salad

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This smoky, creamy potato salad features grilled corn, crispy bacon, and a tangy dressing. It’s the perfect side dish for summer gatherings, easy to make, and always a crowd-pleaser.

Ingredients

Scale
  • 2 pounds baby potatoes (Yukon Gold or red potatoes)
  • 4 ears fresh corn, husks on
  • 8 slices thick-cut bacon
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh chives, chopped
  • Salt and black pepper to taste
  • 1/2 cup mayonnaise (full-fat)
  • 2 tablespoons sour cream
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 2 tablespoons reserved bacon drippings

Instructions

  1. Boil the potatoes: Place the 2 pounds of baby potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt — about 1 tablespoon. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, until the potatoes are fork-tender but not falling apart. Drain them in a colander and let them cool for about 10 minutes.
  2. Grill the corn: While the potatoes are boiling, preheat your grill to medium-high heat (about 400°F). Place the 4 ears of corn, husks and all, directly on the grill grates. Close the lid and cook for 15-20 minutes, turning every 5 minutes with tongs. The husks will blacken and char. Let the corn cool for a few minutes until you can handle it, then peel off the husks and silks. Cut the kernels off the cob.
  3. Cook the bacon: While the corn is grilling, cook the 8 slices of bacon in a large skillet over medium heat. Cook for 6-8 minutes, flipping once, until crispy and browned. Transfer to a paper towel-lined plate to drain. Once cool enough to handle, crumble or chop the bacon into small pieces. Reserve about 2 tablespoons of the bacon drippings for the dressing.
  4. Make the dressing: In a small bowl or jar, combine 1/2 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and the reserved 2 tablespoons of bacon drippings. Whisk or shake until smooth. Season with salt and pepper to taste.
  5. Assemble the salad: In a large mixing bowl, combine the cooled potatoes, grilled corn kernels, crumbled bacon, 1/2 cup finely diced red onion, and 1/4 cup chopped fresh chives. Pour the dressing over the top and gently fold everything together with a rubber spatula until evenly coated. Taste and adjust seasoning with more salt and pepper if needed.
  6. Chill and serve: For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. The salad can be served cold or at room temperature. If it has been refrigerated for more than a few hours, let it sit out for 15 minutes before serving to take the chill off.

Notes

Don’t skip the cooling step for the potatoes. If you mix hot potatoes with the dressing, it will get greasy and separate. Let them cool until they are just warm to the touch. This salad actually tastes better the next day. If it seems a little dry after sitting, add a tablespoon of mayo or a splash of vinegar to refresh it.

Nutrition

Keywords: grilled corn, bacon, potato salad, summer, barbecue, side dish

Find it online: https://daintydine.com/perfect-grilled-corn-and-bacon-potato-salad/