A fun and warm twist on a potato salad flavored up with some fresh sweet corn and rustic chunks of bacon. What’s not to love?
Author: Gravel & Dine
Recipe type: Sides
Serves: 4 servings
Ingredients
2 lb baby red potatoes, cut into ½ inch pieces
Olive oil
Salt and pepper
Kernels from 2 ears of corn (about a cup and a half)
3 cloves of garlic, peeled
¼ lb of bacon, cut into one inch pieces
½ c mayo (I used Hellman’s light)
½ c light sour cream
1 T fresh lemon juice (about ½ a lemon)
2 T fresh dill, minced
¼ c fresh grated parmesan
2 T bacon fat (reserved from cooking the bacon)
1-1/2 T cider vinegar
Fresh chives for garnish
Instructions
Preheat the oven to 425 degrees and line two baking sheets with parchment.
Place potatoes on a baking sheet, drizzle with a tablespoon or two of olive oil and sprinkle generously with salt and pepper. Bake for 45 minutes or until golden, flipping halfway through.
Add the corn and 3 garlic cloves to the second baking sheet. Bake for 15-20 minutes.
Cook the bacon in a large pan over medium-low heat until crisp. Drain on paper towels. Reserve 2 T of bacon fat for the dressing.
When the corn and garlic are done, finely mince the roasted garlic. Mix in a large bowl with mayo, sour cream, lemon juice, dill, parmesan, reserved bacon fat, and cider vinegar. Taste and adjust the flavors to your preferences.
In a large bowl mix together potatoes, corn, bacon, and prepared dressing.
Garnish with chives.
Recipe by Gravel & Dine at https://gravelanddine.com/warm-potato-salad-with-bacon-and-corn/