Best Earls Warm Potato Salad With Roast Corn And Bacon Recipes

Earls' Warm Potato Salad Recipe image

Provided by Genelle

Time 50m

Number Of Ingredients 9

2.5-3 pounds baby potatoes (creamers)
7 slices bacon
whole kernel corn, 347 ml can
green onions, chopped with greens 1/3 cup plus more for garnish
1/2 cup mayonnaise
1/3 cup sour cream or greek yogurt
1 tsp horseradish cream sauce
1 tsp lemon juice
1-2 tbsp fresh dill

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 Warm Potato Salad With Roast Corn and Bacon image

Provided by Garden Girl

Categories Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 -4 lbs baby potatoes
2 cups corn (frozen or canned)
1/2 red onion, medium dice
3 -5 garlic cloves, lightly smashed
1/2 lb bacon, crumbled
1/4-1/3 cup parmesan cheese
1/3 cup sour cream
1/3 cup mayonnaise
1 teaspoon horseradish
2 tablespoons lemon juice
1 tablespoon dill
salt
fresh pepper
olive oil

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!

Earl's Hot Potato Salad Recipe - (4/5) image

Provided by LeeV

Number Of Ingredients 11

2 Cups Mayonnaise
1 Cup Sour Cream
3 Cloves Garlic (crushed)
1 tsp real lemon juice
1/4 cup grated Parmesan cheese
1/4 cup melted butter
1/4 cup Fresh Dill
1 tsp Salt
2 341 ml/12 oz. cans Niblets Corn (drained)
Real Bacon Bits
5 lbs small Potatoes

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.