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Gravel & Dine

Warm Potato Salad with Bacon and Corn

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?
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Sides
Ingredients Method

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

Method
 

  1. Preheat the oven to 425 degrees and line two baking sheets with parchment.
  2. 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.
  3. Add the corn and 3 garlic cloves to the second baking sheet. Bake for 15-20 minutes.
  4. 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.
  5. 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.
  6. In a large bowl mix together potatoes, corn, bacon, and prepared dressing.
  7. Garnish with chives.