Roasted Potato Salad w Bacon and Corn
From Cosmicmother 7 years agoIngredients
- 2 lbs new/baby potatoes, red or yellow skins (24-30 mini potatoes) shopping list
- 2 Tablespoons Olive Oil shopping list
- 4-6 cloves of garlic,* paper skins still attached! shopping list
- 3 Tablespoons Sour Cream shopping list
- 4 Tablespoons Mayonnaise shopping list
- 1 tsp. horseradish (or more to taste) shopping list
- 1 Tablespoon Parmesan cheese (optional) shopping list
- 1 Tablespoon Fresh Lemon juice (half a lemon) shopping list
- 1/4 tsp. each sweet paprika, salt and pepper shopping list
- 4-6 strips of bacon (I use 5 as that is what fits in my pan!) shopping list
- 1/4 cup finely diced red onion (or small shallot) shopping list
- 1 cup frozen corn, thawed (Fresh roasted corn would be excellent) shopping list
- 2 chopped green onions shopping list
- 1 Tablespoon of chopped parsley or dill (optional) shopping list
How to make it
- Preheat oven to 425F, slice the new potatoes in half or in quarters depending on their size. Pull the cloves of garlic off the bulb, making sure the paper skins are still attached (this ensures it will roast without burning)
- **The secret to crispy potatoes** Never salt potatoes before roasting as it draws out moisture from the potato which can make them stick to the pan but it also causes the outside of the potato to become leathery and chewy and not as crisp! So never salt your spuds before roasting ok, got it? Good! ;D
- Toss the potatoes and garlic cloves with the two tablespoons of oil and place on a baking sheet. Roast until they are crisp and cooked through, about 20 minutes, turning halfway.
- Mix the mayo, sour cream, lemon juice, horseradish, parmesan, paprika, salt and pepper; set aside. (don't be tempted to adjust the taste until after the roasted garlic is added and the other ingredients are mixed in!)
- Cook the bacon in a pan over medium heat until crisp on both sides, remove to drain on paper towels. Leave about a Tablespoon of bacon fat in the pan and sauté the red onion; once soft add the corn and sauté until the corn is heated through. Place in a large bowl and set aside.
- Once the potatoes are cooked, remove from oven. Pop the roasted garlic from the skins and mash with a fork, and stir it into the dressing. Chop or crumble the bacon slices and add it to the corn mixture.
- Add the potatoes, dressing and green onions to the bowl with the corn and stir until it's all combined. Check for seasonings, I usually add a little freshly ground pepper. Top with parsley or dill if desired and serve warm. Or, let come to room temp. and chill in the fridge for 2 hours or overnight to eat cold. Enjoy!
The Rating
Reviewed by 1 people-
I was intrigued by this "Roasted Potato Salad w Bacon and Corn" salad recipe but knew I would have to adapt if for my family (I am dairy intolerant; hubby won't eat corn). I left the sour cream out of the dressing and it was tangy and addic...more
Ladybug_MrsJ in Ottawa loved it
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