No Mayo Warm Potato Salad with Corn and Bacon
Savour the flavours of this no mayo warm potato salad with corn and bacon. From its creamy texture, the sweet bacon taste, the crunch of the corn, and the fluffy potatoes baked to perfection, it is the perfect warm side dish.
This vibrant no mayo warm potato salad with corn and bacon dish brings comfort and taste together.
From the fluffy potatoes to the sweet and creamy dressing and the crunch from the corn and bacon, this dish makes every bite a mouthful of explosive taste and textures.
This creamy warm potato salad is a great side dish for any season and is loved by all.
This potato salad recipe takes the traditional warm potato salad to new heights by ditching the mayo for Greek yogurt, sour cream and maple syrup giving this warm salad a creamy dressing with a sweet taste.
Salads make a great side dish, here are two other salads that we also enjoy making regularly. Bow Tie Pasta Salad and Creamy Caesar Salad.
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INGREDIENT NOTES
- Mini potatoes: Mini potatoes work best for this recipe. You will need to cut them.
- Bacon: Adds a nice crunch and some additional flavour to this awesome warm salad.
- Corn: For some crunch and sweetness, corn is a must.
- Dill: For some added flavour, dill is such a great accompaniment to potatoes.
- Chives: Adds such a nice flavour to this warm potato salad.
- Garlic powder: for some extra added flavour.
- Greek yogurt: For ultimate creaminess, Greek yogurt is key.
- Sour cream: To balance out the sharpness of the Greek yogurt.
- Olive oil: Gives the potatoes a nice brown texture as they cook, and some added great flavour.
- Maple syrup: To balance out all of the tart, maple syrup does the trick.
- Parmesan cheese: For some added flavour.
- Salt & pepper: The perfect seasoning for the potatoes.
- Cheddar cheese: To add a little sharpness.
- Lemon juice: To balance everything out.
STEP-BY-STEP INSTRUCTIONS
- Preheat the oven to 375 F.
- Line a baking sheet with parchment paper
- Halve potatoes, and toss in 2 tbsp of olive oil, salt, and pepper.
- Bake for 20 mins. Remove from oven, toss the potatoes, increase the temp of the oven to 400 F and bake for an additional 6-8 minutes.
- While the potatoes are baking, cook your bacon.
- Prepare the dressing starting with Greek yogurt, sour cream, corn, bacon, chives, dill, garlic powder, maple syrup, parmesan cheese, salt, pepper, cheddar cheese, and lemon juice. Mix everything until combined.
- Once potatoes are cooked, add to a heat-safe bowl, add in the dressing and mix everything until combined.
- Garnish with chives and serve right away.
EXPERT TIPS
To up the level of this warm potato salad with bacon, ensure you choose the right potatoes that will hold their shape nicely and crisp well when baked.
Don’t skip any ingredients such as the maple syrup, it adds such a tasty flavour to this dish.
Don’t overcook the bacon, cook until it’s in between crispy and chewy. It makes for some great texture for this dish.
SERVING TIPS
Warm potato salad with corn is best served warm and goes great with anything from BBQs to potlucks and even picnics! Your friends and family will enjoy this side dish so much!
Some of our favourite proteins to pair with this dish include beef, pork, chicken or fish.
This warm potato salad recipe is best served immediately for the best flavour and texture with a garnish of fresh chives.
STORAGE TIPS
You can store leftover warm potato salad in an airtight container in the refrigerator for up to 4 days to maintain freshness. Ensure the potato salad has cooled completely to room temperature before refrigerating.
To reheat, take a portion and add it to a heat-safe dish. Microwave for 45 seconds, stir it, and reheat for about 45-60 seconds until heated all the way through.
VARIATIONS
Instead of chives for this recipe, you can use green onions. Green onions add some great texture to this dish. You can also omit the bacon and corn.
FREQUENTLY ASKED QUESTIONS (FAQs)
Yes, you totally can! Preparing this salad ahead of time also gives time for marinating meaning even more flavor. Store in the refrigerator and reheat when you are ready to serve.
Yes! Simply omit or replace any ingredients to suit your dietary needs.
What type of potatoes should I use for this salad?
Mini baby potatoes, cut in half, work best for this recipe for both texture and size. They hold their shape well and are the perfect bite-size!
RELATED RECIPES
No Mayo Warm Potato Salad with Corn and Bacon
Equipment
Ingredients
- Mini Potatoes 680g
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
- 2 tbsp Extra Virgin Olive Oil
- ½ cup Maple Bacon cooked, chopped, 6 slices
- ½ cup Greek Yogurt plain
- ½ cup Sour Cream light
- ⅔ cup Corn niblets drained
- 4 tsp Chives fresh
- 1 tsp Dill dried
- ¾ tsp Garlic Powder
- 1 tsp Maple Syrup pure
- ¼ cup Parmesan Cheese shredded
- ½ cup Cheddar Cheese shredded
- 1 tsp Lemon Juice fresh
Instructions
- Preheat the oven to 375F.
- Line a baking sheet with parchment paper.
- Halve potatoes, and toss in 2 tbsp of olive oil, salt, and pepper.
- Bake for 20 mins. Remove from oven, toss, increase oven temperature to 400 F and bake for 6-8 minutes.
- While the potatoes are baking, prepare your bacon.
- Prepare the dressing starting with Greek yogurt, sour cream, corn, bacon, chives, dill, garlic powder, maple syrup, parmesan cheese, cheddar cheese, and lemon juice. Mix everything until combined.
- Once potatoes are cooked, add to a heat-safe bowl, add in the dressing and mix everything together until combined.
- Garnish with some fresh chives, and serve immediately.