The idea of “warm potato salad” might give you pause, but trust me, there’s nothing to be afraid of when it comes to Earl’s Warm Potato Salad. Straight from Earl’s Restaurant, this dish is more of a dinner-worthy side than your traditional picnic fare. Picture this: tender baby potatoes mixed with a creamy dressing that has just the right balance of acidity, plus crispy bacon, sweet corn, green onions, and a healthy dose of fresh dill. Simply put, it’s a must-try!
Unlike most potato salads, which start with boiling the potatoes, this one takes things up a notch by roasting them. Slice your baby potatoes in half or quarters, toss them with olive oil and a sprinkle of salt, and roast them at 400°F until golden and tender.
And yes, there’s bacon involved, but here’s the best part—you don’t have to cook it on the stovetop. Just place the strips on a baking sheet and let them crisp up in the oven while the potatoes roast. Easy, mess-free, and delicious!
To tie it all together, you’ll whip up a creamy dressing with mayo, sour cream, horseradish, and a squeeze of lemon for a little extra zing. Once everything is combined with the roasted potatoes, crispy bacon, sweet corn, and fresh green onions, you’re in for a warm, comforting, and unexpectedly delightful dish. Don’t knock it ‘til you try it!
Ingredients:
- Olive oil, as needed
- 3 lbs baby potatoes, quartered
- 8 slices bacon
- 1 (15 oz) can corn kernels, drained
- 1/3 cup green onions, chopped (plus more for garnish)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 teaspoons prepared horseradish cream
- 1-2 teaspoons lemon juice
- 2 tablespoons fresh dill, chopped
- Kosher salt and freshly ground black pepper, to taste
Preparation:
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Arrange the potatoes on the sheet, toss with olive oil and salt, and roast for about 40 minutes, flipping halfway through.
- On a separate baking sheet lined with foil, lay out the bacon strips and bake on the bottom rack until crispy, about 15 minutes.
- While everything bakes, mix the mayo, sour cream, horseradish, lemon juice, dill, and green onions in a large bowl. Season with salt and pepper.
- Crumble the crispy bacon and stir it into the dressing, along with the corn and roasted potatoes. Toss until everything is well coated.
- Serve warm and top with extra green onions if desired. Enjoy!