Earl's Warm Potato Salad - Knockoff
Potatoes, bacon, corn mixed in a fresh dill dressing...seconds please!
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Prep time
10 mins
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Cook time
40 mins
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Total time
50 mins
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Servings
6-8 Servings
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Ingredients
- 8 slices bacon
- 3 lbs baby potatoes (creamers)
- 2-3 Tbsp olive oil
- 11/2 cup corn kernels, fresh or frozen
- 1/3 cup green onions, chopped, plus a little more for garnish
- DRESSING
- 1/2 cup mayonnaise - full fat
- 1/2 cup sour cream
- 2 tsp prepared horseradish cream
- 1-2 tsp freshly squeezed lemon juice
- 2 Tbsp finely chopped fresh dill
- Kosher salt and freshly ground black pepper to taste
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Directions
- Preheat oven to 400 degrees F.
- Mix all dressing ingredients in a small bowl, and lightly season with salt and pepper.
- Halve the baby potatoes and toss with olive oil. Turn out onto a parchment paper lined cookie sheet and bake for 20 minutes.
- Toss corn lightly in oil and add to potatoes. Bake for another 20-25 minutes until potatoes are cooked
- In a large frying pan, over medium heat, fry bacon until golden brown and crispy and let cool. Chop into 1/2" pieces and set aside.
- Remove potatoes and corn from oven and add to a large bowl. Toss with salad dressing, bacon and adjust seasoning salt and pepper to taste. Garnish with chives and serve.
Tips & Variations
Try multi coloured potatoes for interest. To make a dairy-free salad, remove the sour cream and horseradish cream and substitute same amount for mayonnaise. Canned corn can also be used instead of fresh or frozen.
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