Warm Potato Salad

#potato #bacon #warm salad #roasted

Earl’s-inspired warm salad of roasted baby potatoes and corn tossed with crispy bacon and a creamy Parmesan dressing.

Ingredients

• 2/3 c mayonnaise
• 1/3 c sour cream
• 4 tbsp parmesan cheese (finely grated)
• 1 tbsp lemon juice
• 1 tbsp chives (finely chopped)
• salt
• pepper
• 4 slices bacon
• 2 lbs baby potatoes
• 1-2 cloves garlic (minced)
• 3 tbsp olive oil
• 1 c corn kernels (drained if frozen)
• 1 tbsp olive oil
• chives

Cookware

• oven
• skillet
• parchment-lined sheet pan
• large bowl

Steps

1. In a small bowl, combine mayonnaise, sour cream, parmesan cheese, lemon juice, chives and season lightly with salt and pepper to make the dressing. Season lightly since the bacon and potatoes add saltiness; you can adjust later.

2. Preheat the oven to 425°F.

3. In a skillet, fry bacon over medium heat until crispy, then drain, cool, and chop into ½-inch pieces.

4. Halve baby potatoes, toss with garlic and olive oil, spread on a parchment- lined sheet pan, and bake for 20 minutes.

5. Toss corn kernels with the remaining olive oil, add to the potatoes, and bake another 25 minutes.

6. Transfer the potatoes and corn to a large bowl, toss with the dressing and bacon, adjust seasoning, garnish with chives for garnish, and serve.

Timers

Timer: 20 minutes - …oil, spread on a parchment- lined sheet pan, and bake for

Timer: 25 minutes - …emaining olive oil, add to the potatoes, and bake another