The cusp of summer is looming as nature bursts into vibrant life all around us. The cooler air of spring has made way for a mixture of both balmy and parching weather. While the saying of there is no such thing as bad weather, only bad clothing rings true year-round, the days of summer invite for more meals cooked over the grill and enjoyed outdoors. Side dishes abound and there’s a favorite, potato salad.
For a little elevated version on the traditional, here’s my take on a creamy grilled potato salad featuring corn and bacon. Corn – because there’s a true admiration for it here in Norway. While the canned version is often added to many dishes, you’ll even find that nowadays some farms located more south are growing it for small production and self-picking.
Diced potatoes go straight onto the grill until they reach a golden crispy exterior. They’re tossed in a bowl with some grilled corn – charred to perfection -, crispy bacon, diced red onion, bold pickles, fresh herbs, and a simple creamy dressing and you get the most deluxe side dish to accompany the rest of your offerings.
There’s so much texture, creaminess, tang, and sweetness all rolled into one. It certainly compliments any main served alongside it. This grilled potato salad is sure to please.
Creamy Grilled Potato, Corn, and Bacon Salad (grillet potetsalat med mais og bacon)
Serves 4 to 6
- 2 ¼ pounds (1 kg) red potatoes, cut into bite-size pieces
- Olive oil
- Salt and pepper
- ¾ cup (180 ml) sour cream
- ¾ cup (180 ml) mayonnaise
- 1 tablespoon strong mustard
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon ground paprika
- 2 ears of corn, shucked (alternatively use pre-cooked corn on the cob)
- ¼ small red onion, finely diced
- ½ cup (120 ml) chopped pickles
- 5 ounces (140 g) bacon, diced and cooked until crispy (reserve a little to garnish with)
- 4 tablespoons chopped dill, chives, and parley (reserve a little to garnish with)
Preheat the grill to 200ºC.
In a large bowl, toss the potatoes with a good drizzle of olive oil and season with salt and pepper.
Place two sheets of foil, the size of a baking sheet, on top of one another and fold up the edges. Arrange the potatoes in a single layer on top of the foil. (Alternatively, use a large flat griddle placed on the grill to cook the potatoes on).
In a medium bowl, combine the sour cream, mayonnaise, mustard, lemon juice, and paprika together. Set aside.
Place the foil container with the potatoes on the grill, close the lid, and cook for 15 minutes. After 15 minutes, carefully turn the potatoes over and cook for a further 15 to 20 minutes or until golden and crispy and cooked through, turning and adding more oil as necessary to prevent sticking. Set aside to cool.
Lightly brush the corn with oil and grill, turning every couple of minutes, for about 5 to 15 minutes depending upon whether you are using fresh or pre-cooked, until charred and cooked through. When cool to handle, coarsely cut the kernels from the cobs.
In a large serving bowl, add the cooled potatoes, corn, red onion, pickles, bacon, herbs, and sour cream and mayonnaise dressing, and fold together to combine. Season to taste. Garnish with more bacon and herbs on top. Serve immediately or chill in the refrigerator. The salad will last for up to 5 days in the refrigerator.