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Roasted Corn and Bacon Potato Salad

Prep Time: 30 minutes

A couple of weekends ago I made this potato salad and brought it to a friend's barbecue, where someone told me it was the best potato salad she ever had! This potato salad is easy to make and comes together in just about half an hour.

Roasted Corn and Bacon Potato Salad


2 pounds baby colored potatoes

1 tablespoon olive oil

1 cup corn cut from the cob

8 slices of bacon

1 cup chopped celery

For the dressing

6 tablespoons Dijon mustard

2 tablespoons olive oil

4 tablespoons mayonnaise

Salt and Pepper

Ingredients for Roasted Corn & Bacon Potato Salad
  1. Preheat oven to 400 degrees.

  2. Add quartered potatoes to a baking sheet, toss with oil and salt, and bake until cooked through.

  3. On another baking sheet cook the bacon until crispy.

  4. Take out and let sit on a paper towel to cool.

  5. While the potatoes and bacon are cooking make the dressing in a small bowl and set aside until ready to toss.

  6. Place potatoes, corn, and celery in a large bowl.

  7. Crumble cooked bacon over the potatoes, pour the dressing over the potato salad, and toss to coat.

  8. Refrigerate until ready to serve or serve at room temperature.

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