Earl's Warm Potato Salad With Roast Corn and Bacon
photo by MrCanmore
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1360.77-1814.36 g baby potatoes
- 473.18 ml corn (frozen or canned)
- 1 red onion, medium dice
- 3-5 garlic cloves, lightly smashed
- 226.79 g bacon, crumbled
- 59.14-78.78 ml parmesan cheese
- 78.78 ml sour cream
- 78.78 ml mayonnaise
- 4.92 ml horseradish
- 29.58 ml lemon juice
- 14.79 ml dill
- salt
- fresh pepper
- olive oil
directions
- Preheat oven to 425.
- Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
- Spread corn evenly over potatoes.
- Spread chopped onions over potatoes.
- Lightly smash garlic distribute cloves evenly through potatoes.
- Drizzle liberally with olive oil and salt and pepper.
- Toss to combine.
- Roast until potatoes are cooked and crisp.
- Cook and chop or crumble bacon, put aside.
- 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.
- After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
- Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!
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