Grilled Fingerling Potato & Corn Salad with Bacon and Sweet Onion Dressing

This was hands down the BEST potato salad I've ever had! I love fingerling potatoes with their soft buttery consistency and the slightly crunchy corn adds great texture, but it's the dressing that's so bomb. Crispy bacon with caramelized sweet onions and fresh herbs blend so well with the sweet and tangy vinegar and lemon flavors. It's a must try for your next backyard BBQ!

Start with cutting the fingerling potatoes in half, lengthwise. I love using the "gem fingerlings" with their vibrant colors. Drizzle with olive oil and season with House Blend and red pepper flakes.

Brush corn with olive oil and season the same way.

Place on a medium hot grill.

I have to give credit to my husband, he's the Master Griller here, so he grilled everything for me. Grill on both sides until potatoes are tender with light char marks on both sides. The corn will still be slightly crunchy (which is how we want it) with light grill marks as well.

If you don't have a Master Griller at home, like I do, then you can grill the potatoes and corn first, then just set aside and make the dressing afterward. Start with some chopped bacon. Everything is good with bacon......place in a hot skillet and get it sizzling.

Give the bacon a minute or so to get warm, then add the onions. They take about the same time to crisp up and caramelize, so put them in together.

Once everything starts to turn a slight golden brown, add the fresh herbs. You can use any fresh herbs you like, I happen to have a fresh new garden with rosemary, oregano and flat leaf parsley, so that's what I'm using! I'm really loving my new garden and am so proud of myself for keeping it alive!

MMMMM.....in goes the parsley. Do you see how nice and golden the bacon and onions are looking?

Now add a couple tablespoons of rice wine vinegar. I use rice wine vinegar in a lot of dressings, it has a mild sweet flavor and is a great addition when trying to balance out acidity. It makes a great slaw dressing with Greek yogurt and hot sauce, perfect for tacos!

Also adding some fresh lemon juice to give it a little tang.

Turn the heat off, and last but not least, some good quality extra virgin olive oil. When cooking I usually use a blend of canola and olive oils, due to temperature constrictions, but when making a dressing, I like to use a really good quality olive oil.

Hold the corn by the top stem and using a sharp knife, cut down towards the bottom of the cob until you have all the kernels removed.

Add the corn to the potatoes.

Then add this ridiculous dressing and mix well.

Garnish with some fresh chopped parsley. This salad will blow away any other potato salad you come across, I promise!

It was even more awesome alongside this juicy grilled pork chop, which was simply seasoned with our BBQ Rub and grilled to perfection by the Master Griller. I ate the leftovers for lunch and added some sliced grape tomatoes and it was even better, it kind of tasted like a BLT!!

 

RECIPE

GRILLED FINGERLING POTATO AND CORN SALAD WITH BACON AND SWEET ONION DRESSING

Prep Time: 10 Minutes  Cook Time: 20 Minutes Difficulty: Easy Servings: 4

Ingredients:

  • 1 pound gem fingerling potatoes
  • 1 ear of corn, shucked and cleaned
  • SplenDishes House Blend
  • pinch of red pepper flakes
  • 4 slices bacon, chopped
  • 1 sweet yellow onion, finely chopped
  • 1 teaspoon each of fresh rosemary, oregano and flat leaf parsley, chopped
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • parsley for garnish

Directions:

Cut potatoes in half, lengthwise and put into a bowl. Drizzle with olive oil and sprinkle with House Blend and red pepper flakes.

Brush corn with olive oil and season the same.

Heat BBQ to medium heat and place potatoes and corn down. Grill until tender and have light char marks on both sides. Remove from heat and set aside.

To make the dressing, heat a skillet on medium high heat and add bacon.

Cook for a minute, then add onions and cook, stirring, until they start to turn light golden, about 6-8 minutes.

Stir in fresh herbs and cook another minute.

Stir in rice wine vinegar and lemon juice then turn heat off.

Drizzle in olive oil and mix well.

Remove corn kernels with a sharp knife and add to potatoes.

Stir in dressing and mix well.

Garnish with fresh chopped parsley.


Shonali T.
Shonali T.

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



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