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A bowl of Roasted Corn and Bacon Red Potato Salad with sliced red potatoes, corn, bacon bits, and chopped green onions sits on a striped cloth. A serving spoon rests in the bowl, with a plate and forks nearby.
4.86 from 7 votes

Roasted Red Potato Salad with Bacon and Corn

This roasted red potato salad comes together on one sheet pan with crispy bacon, sweet roasted corn, and a creamy mustard dressing made with stone ground mustard and apple cider vinegar. No boiling required. Ready in about 40 minutes.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings

Ingredients

For the Potato Salad:

  • 2 lbs baby red potatoes - quartered, skin on
  • 1 tablespoon avocado oil - or olive oil
  • ¼ teaspoon salt
  • 1 cup fresh corn kernels - from 1-2 ears of corn
  • 4 slices bacon - preferably thick cut

For the Dressing:

  • 3 tablespoons stone ground mustard - or Dijon mustard
  • 1 tablespoon avocado oil - or olive oil
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons mayonnaise
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

For Serving:

  • ¼ cup green onion - chopped

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Instructions

  • Preheat oven to 450°F. Add quartered 2 lbs baby red potatoes to a baking sheet and toss with 1 tablespoon avocado oil and ¼ teaspoon salt.
  • Roast potatoes for 20 minutes, until the edges start to caramelize.
  • Add 1 cup fresh corn kernels to the pan, tossing with the potatoes. Lay 4 slices bacon on one side of the pan in a single layer.
  • Return the pan to the oven and roast for another 10-15 minutes, until the potatoes are tender, the corn is lightly caramelized, and the bacon is crispy. Keep an eye on the bacon in the last few minutes - it can go from done to overdone fast at this temperature.
  • While the potatoes roast, make the dressing. Whisk together 3 tablespoons stone ground mustard, 1 tablespoon avocado oil, 1 tablespoon apple cider vinegar, 2 tablespoons mayonnaise, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon ground black pepper in a small bowl until combined.
  • Remove the pan from the oven and let cool for about 5 minutes. Transfer the potatoes and corn to a large bowl. Crumble the bacon over the top and add ¼ cup green onion.
  • Pour the dressing over the salad while the potatoes are still warm and toss to coat. Serve warm, at room temperature, or chilled.

Notes

  • Gluten-Free Note: This recipe is naturally gluten-free with no substitutions needed. Double check all ingredients to ensure they are gluten-free.
  • Vegan Option: Omit the bacon and swap the mayo for vegan mayo.

Nutrition

Calories: 181kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 288mg | Potassium: 585mg | Fiber: 2g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 11.4mg | Calcium: 17mg | Iron: 1mg
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