Is any summer cookout complete with potato salad? I think not. Nothing evokes summer entertaining more than burgers, brats (I live in the Midwest), potato salad and corn on the cob. It’s summer on a plate!
I love creating new potato salads to bring along to various get togethers with friends and family, and this roasted corn and bacon red potato salad is a favorite! It’s a little sweet from the corn, a lot of savory, salty, creamy, delicious. And it’s gluten-free and dairy-free!
The best part? This whole potato salad is made on one sheet pan. No, you don’t need to individually boil the potatoes, grill the corn, and sautee the bacon on the stove. No one has time for that when they’re entertaining.
Instead, we’re roasted everything in the oven on one sheet pan: the potatoes, the corn, the bacon. The potatoes just need a little extra time than the corn and bacon do so we put the diced potatoes in for 10 minutes before. So easy!
I absolutely love red potatoes in this potato salad. You could of course peel them if you’d like, but the skin adds great color and texture so I personally love to leave the skin on. Plus, if I don’t have to spend extra time peeling potatoes, then I’m definitely not going to.
And I know you guys are like me – you love quick and easy gluten-free recipes – so I’m here to tell you to leave that skin on! You’ll love it! Just give the potatoes a really good rinse and scrub to get any dirt off them before roasting and you’re all set.
How do you like your potato salad? Super creamy and full of mayo? No mayo and tons of vinegar? Mustardy?
I’m typically a fan of the mustard style potato salads, but I feel like this potato salad does a really good job of combining all three. Creamy, mustard-forward (can this be a real term?), with a little bit of acid from apple cider vinegar.
It’s no secret I love using apple cider vinegar in recipes. From vinaigrettes to baking to this potato salad. It’s a work horse in my kitchen and in my recipes.
To be honest, it’s typically the only vinegar I have in my pantry because of it’s versatility! Though I do sometimes have balsamic vinegar to make my strawberry spinach salad with strawberry balsamic dressing (which is summer perfection!)
Tips and Tricks for Making Roasted Corn and Bacon Red Potato Salad
- This recipe is born to use up leftovers. Any good grilling party involves corn and potatoes! Just use those leftovers up in this recipe if you want. It will make the recipe that much easier!
- To make this recipe vegan, omit the bacon and substitute the mayonnaise for vegan mayo. There are a few brands on the market that are fantastic and taste just like the real thing!
- Make ahead alert! This recipe is great to make ahead for easy entertaining. Just place in your serving bowl in the refrigerator and cover with a lid, aluminum foil or plastic wrap until ready to serve. You can serve this potato salad cold or at room temperature. Both ways are great!
Try these other gluten-free outdoor entertaining recipes…
- Spinach Garlic Turkey Burgers are the perfect addition to any BBQ. It’s a fun change from the classic beef hamburger! Top it with your favorite burger toppings or spice it up with this Cilantro Lime Ranch!
- Flavorful Grilled Marinated Flank Steak would be so perfect with a side of this potato salad!
- Beef Kafta are so easy to make with only a handful of spices!
- Every party needs to start with an appetizer! Try my Marinated Tomato and Burrata Appetizer or Goat Cheese Bacon Guacamole. Both are such crowd pleasers!
Roasted Corn and Bacon Red Potato Salad Recipe
You’ll love how easy this roasted corn and bacon red potato salad recipe is to make! All it takes it 25 minutes of roasting time, toss it all together with a creamy mustard sauce, and you’re ready to go!
Gluten-free entertaining in the summer has never tasted this good! Serve with your favorite protein – maybe some burgers on the grill, ribs in the smoker, even some salmon for a light dinner – the sky is the limit and this roasted corn and bacon red potato salad is the perfect side to go with whatever you choose. All summer long!
Roasted Corn and Bacon Red Potato Salad
Ingredients
- 2 lbs baby red potatoes - skin on, quartered
- 1 tbsp avocado oil or olive oil
- 1/4 tsp salt
- 1 cup corn - cut off the cob (from 1-2 ears of corn)
- 2 slices bacon
- 1/4 cup green onion - chopped
- 3 tbsp stone ground mustard - or dijon mustard
- 1 tbsp avocado oil or olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp mayonnaise
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 450F. Add quartered potatoes to a baking sheet and toss with oil and salt.
- Roast potatoes at 450F for 10 minutes. Then add in the corn, tossing with the potatoes and place two pieces of bacon on one side of the pan.
- Cook for another 15 minutes, until potatoes are tender and bacon is crispy. Remove from oven and let cool slightly.
- While the potatoes are cooking, make the sauce. In a small bowl, mix together mustard, oil, apple cider vinegar, mayonnaise, garlic powder, salt and ground black pepper until combined. Set aside until ready to toss.
- Place potatoes and corn in a large bowl. Crumble cooked bacon over the potatoes and add in chopped green onion.
- Pour the sauce over the potato mixture and toss to coat. Serve at room temperature or chilled. Refrigerate until ready to use if not serving immediately. Keep leftovers in the refrigerator for 3-4 days.
Notes
- To make this recipe vegan, omit the bacon and substitute the mayonnaise for vegan mayo. There are a few brands on the market that are fantastic and taste just like the real thing!
- Make ahead alert! This recipe is great to make ahead for easy entertaining. Just place in your serving bowl in the refrigerator and cover with a lid, aluminum foil or plastic wrap until ready to serve.
- You can serve this potato salad cold or at room temperature. Both ways are great!
Bacon really gives a special touch and flavor to salads, and it’s a very light touch, I love it!
Thanks Kelly! I completely agree 🙂
Fantastic! The dressing is delicious and roasting the potatoes is perfect !
Thank you so much! So glad you enjoyed 🙂
I made this over the long weekend and it was delicious! Definitely making it again. Only comment is make sure you watch your bacon – mine was right on the verge of “too crispy” but it was delicious.
Thanks, Dana! So glad you liked it! I’ll add a note in the recipe about the bacon since it can definitely get a little too crispy depending on the type of bacon you’re using and even just a minute too long in the oven can affect that – thanks for sharing!!
The absolute best potato salad!!!! 🤤
This was delish! Several folks asked for the recipe. The only things I did differently was to add 2-3 TBLS of dill pickle juice and substituted steamed green beans for the corn. My new go-to recipe.
I LOVE the pickle juice idea! Definitely going to try it next time. Thanks for coming back and leaving a review, Val! I appreciate it!