Y’all know I love me some potatoes. Our go-to is my easy microwave baked potatoes but of course I love them roasted, mashed, smashed, all the ways! And in the summertime, potato salad is a staple. It’s great for picnics, BBQs, holidays and any night when you’re grilling out. I love, too, that it’s make-ahead, so if we’re coming back from a day at the pool, it’s just ready for us while we throw some chicken or fish on the grill and I steam a vegetable. Ah, simplicity. Today I’ve got a fun, patriotic red, white and blue version for you in this cheddar, corn and bacon potato salad. It’s loaded up with deliciousness and will satisfy with every bite. It’s great for Memorial Day, 4th of July and Labor Day get togethers. The colors, to start, cannot be beat. Purple potatoes are one of my most favorite things in the world. Purple being my favorite color and potatoes being my favorite starch. Yes, you can use all regular potatoes but that just seems a little sad when you could have this beautiful mix instead. Just saying… Beyond the colors, the flavor here is incredible! It’s perfectly creamy with the mayonnaise and Greek yogurt balance, plus a hint of acidity from the vinegar (my favorite trick for potato salad). And then the cheddar cheese adds another layer of creamy goodness that gets folded in along with some fresh summer corn. You’ve also got some subtle spice and smokiness from the cayenne and paprika and the gorgeous crunchy, crumbled bacon piled up on top. Oh my YUM! I’m not sure there’s a more appropriate side dish to serve for Memorial Day, Fourth of July, Labor Day or any of your summertime gatherings. So let’s get cooking!
Recipe Notes:
Make sure your potatoes are all in an even layer in your pot when you cook them so that they cook through evenly. Also, don’t let them go too long. You want to be able to slice them without them falling apart into mush. Check starting at around 18 minutes, and every 2 minutes, until they are ready. Pro tip: I like to hit the cooked potatoes with vinegar while they’re still warm. They drink it in and it gives an easy depth of flavor that can’t be added in later. Bacon: The bacon gets soft when mixed in and refrigerated with this potato salad, which I don’t really mind. You could save all of it to serve on top of the potato salad when you’re ready to eat or you can mix in half and reserve half, like I suggest here.
And, I must say, this cheddar, corn and bacon potato salad goes exceptionally well with my cheddar chicken burgers from Monday. I’ve got one more great summertime and Memorial Day recipe for you coming on Friday, so don’t miss it! You can sign up for my free email newsletter so you never miss a recipe! You’ll also get my free e-cookbook, Easy Weeknight Dinners, as a thank you! Enjoy! XO, Kathryn This potato salad is meant to be made ahead, so please plan accordingly. The bacon that gets mixed into the potato salad before it gets refrigerated will soften. You can reserve all of the bacon until you are ready to serve if you want to ensure it all stays crispy.
