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A bowl of Grilled Potato Salad with corn, bacon, and scallions on a wood surface.

Grilled Potato Salad with Bacon and Corn

  • Author: Sabrina Russo
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x


This Grilled Potato Salad with Bacon and Corn is addictively good! It’s perfect for a weekend family dinner or your next summer party.


  • 2 pounds baby red potatoes or other baby potatoes
  • 4 slices bacon
  • 2 ears corn, shucked
  • 10 scallions
  • ½ cup cornichons or pickles of choice, chopped ½ inch thick (optional)
  • Olive oil, as needed
  • Kosher salt


  • 1/4 cup whole grain mustard
  • 3 tablespoons mayonnaise
  • 1/4 cup extra virgin olive oil
  • 4 teaspoons sherry or red wine vinegar, or to taste
  • Kosher salt and fresh cracked pepper


  1. Boil potatoes: Place whole potatoes in a large pot. Cover by two inches with room temperature water. Place on stove top, cover pot and bring to a boil. Reduce to a simmer and cook 10-15 minutes or until tender. Drain and cool slightly. Slice in half.
  2. Cook bacon: While potatoes boil, place bacon in a large nonstick pan. Turn heat to medium. Cook, turning frequently, until crispy, about 12-15 minutes. Reduce heat, as needed, to prevent burning. Transfer to a paper towel lined plate.
  3. Grill vegetables: Heat outdoor grill or indoor grill pan over medium-high heat. Coat cut potatoes, cobbs of corn and whole scallions with olive oil. Season with salt. Place potatoes on grill, cut-side down. Place corn and scallions on grill. Cook potatoes 3-4 minutes on first side or until browned, flip and cook an additional 3-4 minutes. Turn corn every 2 minutes until browned on all sides and cooked through, about 10-12 minutes. Grill scallions for 2-3 minutes per side, or until charred and tender.
  4. Mix dressing: While vegetables are grilling, mix dressing. In a bowl, whisk together mustard and mayo. Slowly stream in olive oil while whisking. Stir in vinegar, to taste. Season with salt and pepper.
  5. Chop vegetables: Cut corn off the cobb. Trim and discard scallion roots. Chop scallions into ½ inch pieces.
  6. Mix salad: In a large bowl, combine potatoes, corn, scallions, pickles and dressing. Toss to combine. Season with additional salt and pepper, if needed.
  7. Serve: Serve immediately or allow potatoes to sit in dressing for 30 minutes to 2 hours in the fridge. Spoon potato salad onto serving plates. Crumble bacon on top. Enjoy.


If you want to use a larger potato, cook times will vary, and you would need to cut it smaller after grilling.

If you want to sub Dijon mustard for the whole grain, start with a teaspoon or two and taste it before adding more.

Fresh corn is best for this recipe, so you’re able to grill it. If you only can find frozen corn, simply defrost it, drain it and add to the salad.

For a lighter version of this salad, you can sub out turkey bacon or vegetarian bacon.

For a creamier version, omit the olive oil and double up on the mayo.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Salad, Side dish
  • Method: Grill
  • Cuisine: American, New American


  • Serving Size: 1/8 of salad
  • Calories: 230
  • Sugar: 4g
  • Sodium: 132mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 2mg

Keywords: grilled potato salad, potato salad with corn, potato salad with bacon, potato salad with mustard