Summer Salad – Garden Vegetables and Bacon

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White plate with salad of potatoes, corn, bacon and parsley with mushroom and meat and fork in background

Do you plant your own garden? I don’t because every time I’ve gotten ready to plant one we’ve gotten orders and moved, so I’ve learned to depend on my local farmer’s market for fresh summer vegetables.  Using garden vegetables in this summer salad with bacon makes it the perfect dish for barbecues and summer cookouts.

My blogging friends wanted to share our favorite summer salad recipes. I was all in on the idea except….I grew up in Hawai’i and still don’t get the concept of a summer salad.  Even after all the explanations, I don’t get it (I’d love to hear your explanation and hope that it’s the one that unlocks this mystery for me). But thanks to my good friend, J., I can share her delicious summer salad recipe (that I would eat year round!) with a couple of additions, like bacon (because everything is better with bacon!).

overhead view of 2 corn on the cobs, 6 small red potatoes and bunch of parsley on white cutting board

Start with new red potatoes, corn and parsley from your garden or farmer’s market (or grocery store, I won’t tell).

overhead view of square white bowl of sad made up of potato pieces, corn and crumbled bacon with metal spoon

Be sure to serve it warm (but it’s also tasty at room temp).

close up of plate with salad of potatoes, corn, bacon and parsley with mushrooms and meat in background

It goes perfectly with most summer meals, especially with shish kabob.

Summer Salad - Garden Vegetables and Bacon
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1869 calories
323 g
126 g
57 g
47 g
32 g
1840 g
269 g
46 g
2 g
20 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1869
Calories from Fat 499
% Daily Value *
Total Fat 57g
Saturated Fat 32g
Trans Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 126mg
Sodium 269mg
Total Carbohydrates 323g
Dietary Fiber 29g
Sugars 46g
Protein 47g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 1/2 pounds baby potatoes, cut into 1" cubes
  2. 6 ears of corn - enough to produce 2 - 3 cups of kernels
  3. 4 Tbsp butter
  4. 2 Tsp dried thyme
  5. 1/2 cup chopped parsley
  6. 1/2 - 1 cup chopped bacon
  1. Cook the potatoes and corn until tender.
  2. Cut kernels from the cob.
  3. Mix potatoes, corn and remaining ingredients.
  4. Serve warm.
Organized 31
close up of plate with salad of potatoes, corn, bacon and parsley

Thanks to J. for sharing her favorite summer salad recipe and allowing me to make it my own with extra butter and bacon.  What’s your favorite summer salad recipe? Be sure to check out my blogging friends’ favorite recipes below.



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  1. This salad reminds me a bit of a german potato salad, which I love. We often go to our local farmers market in the summer and I get carried away and buy too much. This salad has a great combination of items I can pick up at the market and I know my family would love it. As you said, who doesn’t like bacon!?!?!

  2. This is my kids’ type of salad. I agree with Cynthia, it reminds me a lot of German potato salad minus the acid, which is a family favorite in the winter. This is the perfect variation for summer!

  3. This looks amazing! I can’t ever get my daughter to eat salad, but I am certain she would devour this, as would my husband. Can’t wait to try it!

  4. Without the bacon and it’s another wonderful salad for me 🙂
    I’m really impressed with the roundup of salads that you ladies made !!

    1. Thanks, Winnie. It would still be a delicious salad with out bacon. I would just add a bit more spices.

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