Bacon Potato Salad with Corn
Sweet corn, creamy potatoes, and crispy bacon are tossed with a smoky, tangy, street corn-inspired dressing to create the bacon potato salad of your dreams.
Servings: 12
Ingredients
- ½ pound bacon cooked, crumbled or chopped
- 2½ pounds red potatoes cut into ½-¾ inch pieces
- 6 hard-boiled eggs roughly chopped
- 2 cups corn kernels about 4 ears of corn
- 6-8 green onions sliced thin, about ½ cup
- 2-4 tablespoons fresh cilantro chopped small, plus more for serving
- 1 cup mayonnaise
- 2 tablespoons Cholula hot sauce adjust as desired for more or less heat
- 1-2 tablespoons fresh lime juice adjust to taste
- ¼ teaspoon chili powder
- ½ teaspoon smoked or regular paprika
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- ¼ cup cotija cheese for serving
Instructions
- Begin by cooking the bacon in the oven or on the stove. While the bacon is cooking, place the potatoes in a large pot. Cover them with water and bring to a boil over high heat. Reduce the heat to maintain a low boil and avoid overflowing the pot.
- Cook the potatoes until fork-tender, about 9-10 minutes. Drain under cold water and set aside. When the bacon is finished cooking, set it aside to drain on paper towels.
- In a large mixing bowl, whisk together the mayonnaise, hot sauce, lime juice, chili powder, paprika, salt, and pepper. Taste and adjust seasonings as desired.
- Add the potatoes, eggs, corn, bacon, green onion, and cilantro to the bowl. Stir to combine. Serve immediately or refrigerate until ready to serve. Top individual servings with cotija cheese, if desired.
Nutrition
Calories: 390kcal · Carbohydrates: 20g · Protein: 6g · Fat: 32g · Saturated Fat: 10g · Polyunsaturated Fat: 9g · Monounsaturated Fat: 12g · Trans Fat: 0.03g · Cholesterol: 117mg · Sodium: 377mg · Potassium: 520mg · Fiber: 2g · Sugar: 3g · Vitamin A: 223IU · Vitamin C: 12mg · Calcium: 28mg · Iron: 1mg
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