You're going to want a big scoop of this delicious potato salad... no wait, a plateful... or maybe you'll just want a fork and the whole bowl - that's how tasty and addicting this salad is (the only thing that stopped me from shovelling in bite after bite after bite was thoughts of an upcoming beachy holiday). Trev was the one who introduced me to this recipe - he said it was inspired by a side-dish at Earls. Well, thank you Earls! I'm sure I'll be enjoying this potato salad a few times this summer - it's great both warm and cold the next day. Try making this one the next time you have a friends over for a BBQ - I bet you won't have very much left over.
Warm Potato Salad with Roasted Corn & Bacon
- 3-4 lbs baby potatoes
- 2 cups corn nibblets (fresh, frozen or canned)
- 1/2 red onion, chopped in medium sized pieces
- 3-5 garlic cloves, lightly smashed
- 3-4 tbsp olive oil
- 1/2 lb bacon
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 2 tsp horseradish
- 2 tbsp lemon juice (juice from about 1/2 lemon)
- 1 tbsp fresh dill, chopped
- 1/3 cup freshly grated parmesan cheese
- salt & pepper
Preheat the oven to 425F. Dice the potatoes into bite-sized pieces (however you like them for potato salad) and spread them on a parchment or aluminum foil lined baking sheet (for easier clean-up). Sprinkle the corn and red onion evenly over the potatoes then spread the smashed garlic cloves evenly over the corn & potatoes. Drizzle the olive oil over top and sprinkle with salt & freshly ground pepper. Roast until the potatoes are cooked through and have golden-brown edges (about 45 minutes, depending on the size of the pieces).
While the potato mixture is roasting, cook and chop or crumble the bacon and set it aside. In a small bowl mix the sour cream, mayonnaise, horseradish, lemon juice, dill and parmesan cheese. Once the potato mixture comes out of the oven find the smashed garlic cloves and finely mince them into a paste, then add the roasted garlic to the dressing.
Transfer the potato mixture into a large bowl, add the bacon and the dressing and toss until combined. Serve it warm or enjoy the leftovers cold.
Recipe adapted from Food.com