Red Potato Salad with Bacon and Corn

Step 1: Shake the dressing ingredients together in a jar.

Step 2: Bring a large pot of water to a boil and add the salt. Add the potatoes and bring the water back to a boil. Cook for 5 minutes, or until just soft. Keep an eye on them: sliced potatoes cook quickly and will break when tossed if overcooked.

Step 3: Drain the potatoes and transfer them gently to a bowl; hot slices are prone to breaking. Pour over three-quarters of the dressing, add the eschalot and toss very gently. Set aside to marinate for 30 minutes.

Step 4: Put the bacon in a cold non-stick pan and turn the stove to medium-high. As the pan heats, the bacon fat will melt, so no oil is needed. Cook, stirring constantly to avoid spitting, until golden or cooked to your taste. Drain on paper towels.

Step 5: Meanwhile, cook the corn using one of these methods: grill the cobs on a barbecue over high heat for 10 minutes, or cook them directly over a gas flame for 6 minutes, turning until charred and cooked through. Alternatively, cut the kernels from the cobs and pan-fry them over high heat in the residual bacon fat or 1 tablespoon of olive oil until charred.

Step 6: Cut the kernels from the cobs, trying to keep them in clumps.

Step 7: Add all the corn, half the bacon and most of the green onion to the bowl with the potatoes. Toss gently, then transfer to a serving bowl. Scatter the reserved bacon and green onion over the salad, drizzle with the remaining dressing and serve.