Earl's Warm Potato Salad With Roast Corn and Bacon

Recipe by Garden Girl
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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!
Advertisement