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!

Reviews & Comments 4

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  • Cosmicmother 8 months ago Was this review helpful? Yes Flag
    " It was excellent "
    Ladybug_MrsJ ate it and said...
    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 addictive even before I added the roasted garlic. I substituted the 1 C of corn with 3/4 C peas (warmed) and 1/2 C chopped fresh parsley (we are an herb-eating clan) and garnished with tomatoes for color. I left out the optional parmesan. This salad was a BIG HIT with my husband (rare!!!): He could hardly wait to eat it based on the smell of potatoes roasting with garlic and hickory bacon frying. And he raved about this salad (rare)! This is the perfect Saturday or Sunday brunch salad and I will definitely be making it again. Thank you CosmicMother for sharing your recipe.
    Was this review helpful? Yes Flag
  • elgourmand2 2 years ago
    An interesting change. Sounds delicious. It's on my to try list. Thanks.
    Was this review helpful? Yes Flag

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