Warm Red Potato and Corn Salad: A Comforting Classic

There are some dishes that, with a single bite, transport you back to a specific moment in time. This warm red potato and corn salad is one of those for me. I remember a particularly chilly autumn evening, the kind where the air bites at your cheeks and the scent of woodsmoke hangs heavy. My grandmother, bless her soul, had just pulled this vibrant dish from the stove, the steam carrying the fragrant aroma of bacon, vinegar, and fresh herbs. It wasn’t just a side dish; it was a hug in a bowl, a comforting beacon against the encroaching cold, and it proved, quite definitively, that even the most steadfast of men could be won over by a truly exceptional salad.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8
• Yield: ~1.5 quarts
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

This recipe celebrates simple, honest ingredients that come together to create a surprisingly complex and satisfying flavor profile.

• 2 lbs red potatoes, cut into 1-inch pieces
• 1/4 teaspoon salt (optional, for boiling potatoes)
• 1 1/2 cups whole kernel corn (fresh or frozen)
• 4 thick slices bacon, diced
• 1 medium red onion, chopped
• 1/3 cup cider vinegar
• 1/3 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup coarsely snipped fresh flat-leaf parsley

Equipment Needed

To bring this delightful salad to life, you’ll want to have a few essential kitchen tools on hand:

• Large saucepan
• Colander
• Large skillet
• Paper towels
• Measuring cups and spoons
• Knife and cutting board
• Spatula or spoon for stirring

Instructions

Crafting this warm potato and corn salad is a straightforward process, yielding a dish that is both rustic and refined.

1. Prepare the Potatoes and Corn: In a large saucepan, combine the 2 lbs of red potatoes, cut into 1-inch pieces. Add enough water to generously cover the potatoes. If you choose, you can add the 1/4 teaspoon of salt at this stage. Bring the water to a boiling point over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 8 to 10 minutes, or until the potatoes are almost tender when pierced with a fork. Be careful not to overcook them at this stage, as they will continue to cook later.
2. Add the Corn: After the initial simmering of the potatoes, add the 1 1/2 cups of whole kernel corn directly to the saucepan with the potatoes. Continue to cook for an additional 1 to 2 minutes. This brief cooking time is just enough to heat the corn through and ensure the potatoes are perfectly tender.
3. Drain and Set Aside: Drain the potatoes and corn very well using a colander. This is a crucial step to prevent a watery salad. Set the drained mixture aside while you prepare the dressing.
4. Cook the Bacon: In a large skillet, cook the 4 thick slices of bacon, diced, over medium heat. Continue to cook until the bacon is crisp.
5. Reserve Bacon Drippings: Once the bacon is crisp, remove the bacon from the skillet using a slotted spoon. Place the cooked bacon on paper towels to drain and cool. Reserve the flavorful bacon drippings in the skillet. This infused fat is the base of our delicious dressing.
6. Sauté the Onion: Add the 1 medium red onion, chopped, to the drippings remaining in the skillet. Cook over medium heat, stirring occasionally, until the onion is tender. This will likely take about 5 to 7 minutes.
7. Create the Dressing Base: Carefully add the 1/3 cup cider vinegar, the 1/3 cup chicken broth, the 1/2 teaspoon of salt, and the 1/4 teaspoon of crushed red pepper flakes to the skillet with the sautéed onions.
8. Simmer the Dressing: Bring the mixture to a boiling point, then reduce the heat to low. Simmer, uncovered, for 5 minutes. This allows the flavors to meld and the vinegar to mellow slightly.
9. Combine and Heat: Stir in the 1/2 cup of coarsely snipped fresh flat-leaf parsley. Then, gently stir in the reserved potatoes and corn, along with the crispy bacon bits.
10. Final Heating: Cook, stirring gently, for 1 to 2 minutes more, or until the salad is heated through. The gentle stirring ensures that the potatoes and bacon don’t break apart too much.
11. Optional Make-Ahead and Reheating: If you wish to prepare this salad in advance, transfer it to a microwave-safe 2-quart casserole. Cover and chill for up to 24 hours. To serve, microwave, covered, on 100% power (high) for 6 to 8 minutes, or until heated through, stirring once halfway through the reheating time. Stir again before serving to ensure even distribution of ingredients.

Expert Tips & Tricks

• Potato Perfection: When selecting potatoes, red potatoes are ideal because they hold their shape well during cooking and have a slightly waxy texture that complements the other ingredients. If you can’t find red potatoes, Yukon Golds would be a good second choice. The key is to avoid starchy potatoes like Russets, which can become mushy.
• Bacon Brilliance: For the best bacon flavor, use a good quality, thick-cut bacon. Dicing it before cooking ensures even crisping and easy distribution throughout the salad.
• Corn Cues: Whether you use fresh or frozen corn, ensure it’s fully defrosted if frozen. Fresh corn will offer a slightly sweeter, more vibrant pop. If using fresh, you can even grill or roast the corn ears before cutting off the kernels for an added layer of smoky sweetness.
• Vinegar Vitality: Cider vinegar provides a pleasant tang that cuts through the richness of the bacon. If you prefer a milder tang, you can substitute a portion of the cider vinegar with apple juice, or even use white wine vinegar in a pinch, though the flavor profile will shift slightly.
• Herb Harmony: Fresh flat-leaf parsley is crucial here, its bright, herbaceous notes acting as a palate cleanser against the savory elements. Don’t skimp on this! Ensure your parsley is freshly snipped for maximum flavor.
• Spice Level: The crushed red pepper flakes add a subtle warmth. Taste the dressing before adding the potatoes and adjust the spice level to your preference. You can omit them entirely if you prefer a milder dish.
• Gentle Touches: When stirring in the potatoes and bacon, be as gentle as possible. The goal is to coat everything in the dressing without mashing the potatoes or breaking apart the crispy bacon too much.

Serving & Storage Suggestions

This warm red potato and corn salad is wonderfully versatile. It shines as a hearty side dish at picnics, barbecues, or holiday gatherings. Serve it warm, directly from the stove or after reheating. Its robust flavors make it an excellent accompaniment to grilled meats, roasted chicken, or even hearty vegetarian mains.

For storage, allow the salad to cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. To reheat, follow the microwave instructions in step 11, or gently warm it on the stovetop over low heat, stirring frequently. This salad is also surprisingly delicious served at room temperature, making it a fantastic option for potlucks where access to a heat source might be limited.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	133.3 kcal
Calories from Fat		21%
Total Fat	2.4 g	3%
Saturated Fat	0.7 g	3%
Cholesterol	2.7 mg	0%
Sodium	332.7 mg	13%
Total Carbohydrate	25.5 g	8%
Dietary Fiber	2.9 g	11%
Sugars	2.9 g	11%
Protein	3.9 g	7%

Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a Smoky Kick: Add a teaspoon of smoked paprika to the dressing for an extra layer of smoky depth.
• Herbaceous Haven: Experiment with other fresh herbs like chives or dill, finely chopped, for a different herbaceous profile.
• Vegetarian Delight: Omit the bacon and sauté the onion in 2-3 tablespoons of olive oil or butter. You can also add smoked paprika for that savory, smoky note.
• Add Some Crunch: Toasted sunflower seeds or pepitas can add a delightful textural contrast.
• A Touch of Sweetness: If you enjoy a hint of sweetness, add a teaspoon of honey or maple syrup to the dressing.

FAQs

Q: Can I use sweet corn instead of whole kernel corn?
A: While whole kernel corn is traditional, you could use sweet corn. The flavor profile will be sweeter, so you might want to adjust other seasonings accordingly.

Q: How can I make this salad ahead of time?
A: You can prepare the salad completely and refrigerate it for up to 24 hours. Reheat gently in the microwave or on the stovetop before serving.

Q: What kind of potatoes are best for this salad?
A: Red potatoes are ideal because they hold their shape well. Yukon Golds are also a good option. Avoid starchy potatoes like Russets.

Q: Is it possible to make this salad dairy-free?
A: Yes, this recipe is naturally dairy-free as it contains no dairy products.

Q: Can I freeze this salad?
A: It’s not recommended to freeze this salad, as the potatoes can become mushy upon thawing. It’s best enjoyed fresh or refrigerated.

Final Thoughts

This warm red potato and corn salad is a testament to the power of simple, well-executed ingredients. It’s a dish that comforts, satisfies, and brings people together. Whether you’re serving it at a casual weeknight dinner or a festive gathering, it’s sure to be a crowd-pleaser. Give it a try, and I’m confident you’ll find yourself drawn to its honest, delicious flavors, just as I am, time and time again. It pairs beautifully with a crisp white wine or a refreshing apple cider. Enjoy every warm, savory bite!