Earl's Warm Potato Salad With Roast Corn and Bacon

Total Time
Prep 15 mins
Cook 30 mins

I can barely keep this potato salad in the bowl. Delicious hot or cold and easy to make. Perfect for summer bbqs!

Ingredients Nutrition


  1. Preheat oven to 425.
  2. Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
  3. Spread corn evenly over potatoes.
  4. Spread chopped onions over potatoes.
  5. Lightly smash garlic distribute cloves evenly through potatoes.
  6. Drizzle liberally with olive oil and salt and pepper.
  7. Toss to combine.
  8. Roast until potatoes are cooked and crisp.
  9. Cook and chop or crumble bacon, put aside.
  10. Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
  11. After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
  12. Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!
Most Helpful

Friends brought this to a BBQ and it was amazing!!

MrCanmore September 14, 2012

This was fabulous...my whole family loved it. Will have again and again. Even my little girl who doesn't like anything loved it :)

jmlcak@shaw.ca September 13, 2011

My favourite potato salad recipe! I have found that I do modify it slightly: I like the lemony flavour, so I squeeze 2 fresh lemons for juice. I also tend to just get a bag of "real" bacon bits (Ready Crisp) instead of more cooking (lazy I know, but still yummy). Finally, I prefer to mix the potatoes, onions, corn, etc in a mixing bowl instead of on the cookie sheet. A quick rinse later, and the bowl can be reused for the sauce.

Kurt A. July 07, 2016