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Earls Warm Potato Salad with Roast Corn and Bacon Recipe

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This recipe for Earls Warm Potato Salad with Roast Corn and Bacon is from Angela's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 – 8 lbs baby potatoes
4 cups corn (frozen or canned)
1 red onion (medium diced)
6 – 10 cloves garlic, lightly smashed
1lb bacon, crumbled
½ - 2/3 cup parmesan cheese
2/3 cup sour cream
2/3 cup mayonnaise
2 tsp horseradish
4 tblsp lemon juice
2 tblsp dill
Salt, pepper & olive oil to taste

Directions:
Directions:
Preheat oven to 425’
Dice potatoes into salad sized pieces. Put them in a single layer on cookie sheet.
Spread corn and diced onions evenly over potatoes.
Distribute smashed garlic 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, salt (keeping in mind bacon will add salt flavour too!) and pepper to taste.
After roasting potatoes remove garlic cloves, mash them into a paste and add to dressing.
Toss the roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!

 

 

 

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