Warm Potato Salad
This Earls copycat recipe for Warm Potato Salad is smokey, zesty, and creamy. It is the perfect accompaniment to any main dish.
Ingredients
Warm Potato Salad
- 2 lbs Small Fingerling Potatoes, halved
- 3 Garlic Cloves, crushed
- 1/4 cup Garlic-Infused Olive Oil †
- 1 cup Frozen Corn
- 1/2 lb Bacon, cut into pieces ††
- Entire Potato Salad Dressing (recipe below)
- Salt & Pepper, to taste
- Chives, Green Onions, or Fresh Dill to garnish
Salad Dressing
- 2/3 cup Mayonaisse
- 1/2 cup Sour Cream
- 1/4 cup Finely Grated Parmigiano Reggiano
- 2 tbsp Reserved Bacon Fat
- 1 tbsp Freshly Squeezed Lemon Juice
- 1 tsp Dried Dill
- 1 tsp Minced Green Onion
- Salt & Pepper, to taste
Instructions
Warm Potato Salad
- In a large frying pan over medium high heat, fry bacon pieces until golden and crispy. Set bacon aside for later and reserve 2 tbsp of bacon fat.
- Preheat oven to 425°F. Meanwhile, In a large bowl, toss the potatoes and crushed garlic with the all of the garlic oil (leave about 1 tbsp out, just to toss the corn with later), and season with salt and pepper. Place onto a large baking sheet and bake for 20 minutes.
- After the potatoes have been baking for 20 minutes, toss the corn with about 1tbsp of oil, and add to the baking potatoes. Continue baking for an additional 25 minutes.
- Remove potatoes from oven and add into a large bowl. Toss with salad dressing and bacon. Garnish with chives and seasoning with salt and pepper.
Salad Dressing
- Add all ingredients into a bowl, mix well to combine. Set aside until needed. Can be made a day in advance.
Notes
† You can buy garlic olive oil at most stores. You could also substitute EVOO and double the garlic.
†† Reserve 2 tbsp of bacon fat, to add to dressing.
†† Reserve 2 tbsp of bacon fat, to add to dressing.