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This roasted corn and bacon red potato salad is easy to make and comes together in just about half an hour. It’s the perfect gluten-free side for summer entertaining and goes with so many dishes. The whole family will love this take on creamy potato salad!
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 was born to be made 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
- Goat Cheese Bacon Guacamole
- Herbed Corn on the Cob
- Grilled Chicken Breast with Barbecue Glaze
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
- 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
- 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.