Earls Warm Potato Salad With Roast Corn And Bacon Food

WARM BACON POTATO SALAD

Steps:

• For the vinaigrette:
• Mix all the ingredients together in a small bowl and set aside.
• Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
• Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
• Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON

Steps:

• Preheat oven to 425.
• Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
• Spread corn evenly over potatoes.
• Spread chopped onions over potatoes.
• Lightly smash garlic distribute cloves evenly through potatoes.
• Drizzle liberally with olive oil and salt and pepper.
• Toss to combine.
• Roast until potatoes are cooked and crisp.
• Cook and chop or crumble bacon, put aside.
• Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
• After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
• Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!

EARLS' WARM POTATO SALAD RECIPE

Steps:

• Heat oven to 400 degrees F.
• Quarter baby potatoes and spread them out evenly over a baking sheet covered in parchment paper.
• Drizzle with olive oil and sprinkle with seasoning salt and roast in the oven for 35-40 minutes, flipping halfway through cooking.
• If using uncooked bacon, spread strips out on baking sheet covered with parchment paper of aluminum foil. Cook on bottom rack while potatoes are roasting for about 15 minutes.
• While potatoes and bacon are cooking, make dressing. Add mayo, sour cream or greek yogurt, horseradish cream sauce, lemon juice, and green onions to bottom of large bowl. Whisk to mix.
• Once bacon has cooked, crumble it and add to dressing. Add corn.
• Immediately after cooking, add potatoes to the large bowl with other ingredients. Toss everything to cover with dressing.
• Garnish with more green onions and serve. Enjoy!

EARL'S HOT POTATO SALAD RECIPE - (4/5)

Steps:

• Prepare 1 pound of bacon for bacon bits. Boil potatoes until tender. In a bowl, mix mayonnaise, sour cream, garlic, lemon juice, Parmeson Cheese, melted butter and fresh dill. Whisk until well mixed. In a large bowl, toss the corn, bacon bit & hot potatoes. Pour the dressing mix over all and toss lightly. Serve warm.