Earl’s Warm Potato Salad

The aroma of crispy bacon mingling with roasted potatoes fills the kitchen, inviting everyone to indulge in a hearty dish that feels like home. Earl’s Warm Potato Salad is a delightful blend of flavors and textures, taking just about an hour to prepare. The combination of savory bacon, tender baby potatoes, and creamy dressing makes this recipe a standout for any gathering.

This recipe is perfect for family dinners, potlucks, or BBQs. It’s a great make-ahead option, as it can be assembled a day in advance and served warm or at room temperature.

Why You’ll Love This Recipe

• Crispy bacon adds a delightful crunch and saltiness.
• Roasted baby potatoes provide a tender, buttery texture.
• Creamy dressing enhances the overall flavor profile of the salad.
• Fresh herbs like chives and dill brighten the dish.

What You’ll Need

Gather the following ingredients to create this delicious recipe:

For the Salad

• 4 slices bacon
• 2 lbs. baby potatoes, red or white, halved
• 1 cup corn kernels, fresh or frozen, drained if frozen

For the Dressing

• ¼ cup olive oil
• 1-2 cloves garlic, minced
• ⅔ cup mayonnaise
• ⅓ cup sour cream
• ¼ cup finely grated Parmesan cheese
• 1 Tbsp freshly squeezed lemon juice
• 1 Tbsp finely chopped chives or fresh dill
• Salt and pepper to taste

For Serving

• Chives and/or fresh dill for garnish

Note: Use your favorite type of potatoes; both red and white work well.

Substitutions & Swaps

• Bacon: Turkey bacon for a lighter option.
• Mayonnaise: Greek yogurt for a healthier dressing.
• Parmesan cheese: Nutritional yeast for a vegan alternative.
• Fresh herbs: Any preferred herb like parsley.

How to Make It

Creating this warm potato salad is straightforward with these simple steps.

Preheat the oven

Preheat the oven to 425 degrees Fahrenheit.

Fry bacon

In a large frying pan, fry the bacon over medium heat until golden and crispy. Remove it to a paper-towel-lined plate to drain. Once cool enough to handle, chop the bacon into ½-inch pieces and set aside.

Toss potatoes

In a bowl, toss the halved baby potatoes with minced garlic and 3 tablespoons of olive oil until well coated.

Bake potatoes

Turn the potatoes out onto a parchment-lined cookie sheet. Bake in the preheated oven for 20 minutes.

Add corn and continue baking

After 20 minutes, toss the corn with the remaining olive oil. Add the corn to the baking potatoes and continue baking for another 25 minutes, or until the potatoes are tender and golden.

Combine and serve

Remove the potatoes and corn from the oven and transfer them to a large bowl. Toss with the dressing and bacon pieces, adjusting seasoning with additional salt and pepper if needed. Garnish with chives and serve warm.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the potatoes will become mushy.
Reheat: Warm in the microwave for 1-2 minutes.

Tips for Best Results

• Adjust the amount of garlic based on your preference for intensity.
• Make sure the bacon is crispy to maintain its texture in the salad.
• If using frozen corn, ensure it is completely thawed and drained before use.
• Allow the potatoes to cool slightly before mixing in the dressing for better flavor absorption.

Serving Suggestions

• Pair with grilled meats for a hearty meal.
• Serve alongside crusty bread for a comforting dinner.
• Enjoy as a side dish at summer gatherings or picnics.