In my mind, nothing says summer like potato salad. And this one puts all the other potato salads I've ever had to shame. I have no claim to this recipe, in fact, I found it on the internet from someone who created this recipe from scratch, but it was too good not to share. Hope you love it as much as we do--bacon, Parmesan cheese, dill and roasted potatoes and corn. I honestly will never make any other potato salad again! And I pretty much make it any time people are coming over these days.
Warm Potato Salad
Ingredients
- 5 pounds baby potatoes (not peeled)
- 2 cups corn (frozen, fresh, canned - doesn't matter)
- 5 cloves garlic, peeled and crushed
- 3 tablespoons olive oil
- Salt and freshly ground pepper
- 1/2 pound sliced bacon
- 1 cup mayonnaise
- 1 cup sour cream (14%, not light or fat-free)
- 1 tablespoon lemon juice
- 1/4 cup fresh dill, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup melted butter or a few tablespoons of reserved bacon grease
- Sliced chives or green onions, for garnish
Directions
1) Preheat your oven to 425F. Line two baking sheets with parchment paper and set aside. Cut the potatoes into half, or into bite-sized pieces if the potatoes are on the slightly larger nugget size. Place the potatoes in a single layer on the parchment paper-lined baking sheets. Sprinkle the corn and the smashed garlic cloves evenly over top. Brush the olive oil over the potato, corn, and garlic mixture, ensuring that the garlic is well coated with oil. Sprinkle with freshly ground pepper and a small amount of salt.
3) Meanwhile, using kitchen scissors (or a knife), cut each strip of bacon into large pieces. Cook over medium heat in a frying pan until cooked to your liking, then remove to a paper-towel lined plate. Reserve bacon grease if using for the dressing, or discard if not.
4) In a small bowl, mix together the mayonnaise, sour cream, lemon juice, dill, and the melted butter or bacon grease (if using melted butter or bacon grease). Stir well to combine.
5) When your potatoes are done, remove from oven. Remove the 5 cloves of roasted garlic from the baking sheets, and transfer to a cutting board, where you will mince into small pieces. Add the roasted garlic to the sour cream and mayonnaise dressing, and stir until well combined. Adjust seasonings of the dressing if necessary.
6) Pour potato and corn mixture into a large bowl. Add bacon. Add sour cream and mayonnaise dressing. Sprinkle with Parmesan cheese and sliced chives and a little sprinkling of dill. Serve warm, and enjoy the leftovers cold.
Recipe taken from: Playing with my food.
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