Roasted Corn and Bacon Potato Salad

Bacon and Roasted Corn Potato Salad


  • 6-8 medium gold potatoes cleaned and cut into cubes, about 2-3 lbs
  • 2 tsp. of salt for boiling the water
  • 1 lb. of bacon
  • 1 cup of corn fresh or frozen
  • 1/3 cup green onions
  • 1/2 red onion diced fine
  • 3 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tbsp. dijon mustard
  • 1 tsp. sugar
  • salt pepper, garlic powder


  1. Place your cubed potatoes into a large pot and cover with 1 inch of water. Add salt to the pot. Cover the pot and bring potatoes to a boil. Boil until fork tender and then drain well.
  2. While potatoes are cooking, cook your bacon. I prefer to cook mine in the oven. Preheat your oven to 375 degrees. Line a sheet pan with foil and then place a cooling rack on top. Put the bacon on top of the cooling rack and bake until crispy, about 10-12 minutes. Remove from oven and drain all but 1 tbsp. of the bacon grease.
  3. Add corn to the sheet pan with the bacon grease and return to the oven. Cook for 8-10 minutes or until corn starts to brown.
  4. While corn is cooking, crumble your bacon. In a large bowl add potatoes, red onions, green onions, bacon, and salt, pepper, and garlic powder to taste. When corn is done, add corn to the bowl as well.
  5. In a small bowl, whisk together the olive oil, vinegar, mustard, and sugar. When well combined, pour over the potato salad.
  6. Serve either immediately warm, or refrigerate a few hours and then serve.