Warm Potato Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 lb. bacon
2 cups corn (fresh, frozen or canned)
5 lbs. unpeeled baby potatoes
1/2 red onion, diced
5 cloves garlic, smashed lightly
3 Tb. olive oil
Salt and ground pepper
1/2 c. mayonnaise
1/2 c. sour cream
1 tsp. horseradish
1 Tb. lemon juice
1/4 c. fresh dill, chopped
1/2 c. freshly grated Parmesan cheese
1/4 c. melted butter, or reserved bacon grease (?)
chives or green onions sliced for garnish
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Directions: |
Directions:Preheat oven to 425º
Line two baking sheets with parchment paper. Cut potatoes into bite-sized pieces. Mix together potatoes, corn garlic and olive oil and spread over the parchment covered baking sheets. Sprinkle with salt and pepper.
Roast for 45 minutes or until the get golden brown.
Cut bacon into large pieces (approx. 4-5 pieces per strip) and cook over medium heat in frying pan until cooked. Remove to paper towel lined plate. You can reserve some of the bacon fat for the dressing if desired, it does add good flavor but omit if watching the fat content.
In bowl mix the mayonnaise, sour cream, lemon juice, dill, parmesan and butter or bacon grease. Stir well.
When potatoes are done transfer to large bowl. Add bacon pieces and mayonnaise/sour cream mixture. Garnish with chives. Serve warm. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This recipe is adapted from many tastings at Earl's Restaurant in Canada and the USA.
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