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Earls Warm Potato Salad


Earl's Warm Potato Salad - Knockoff

Potatoes, bacon, corn mixed in a fresh dill dressing...seconds please!

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

Servings

6-8 Servings

Ingredients 

  • 8 slices bacon
  • 3 lbs baby potatoes (creamers)
  • 2-3 Tbsp olive oil
  • 11/2 cup corn kernels, fresh or frozen
  • 1/3 cup green onions, chopped, plus a little more for garnish
  • DRESSING
  • 1/2 cup mayonnaise - full fat
  • 1/2 cup sour cream
  • 2 tsp prepared horseradish cream
  • 1-2 tsp freshly squeezed lemon juice
  • 2 Tbsp finely chopped fresh dill
  • Kosher salt and freshly ground black pepper to taste


Directions

  1. Preheat oven to 400 degrees F.
  2. Mix all dressing ingredients in a small bowl, and lightly season with salt and pepper. 
  3. Halve the baby potatoes and toss with olive oil. Turn out onto a parchment paper lined cookie sheet and  bake for 20 minutes.
  4. Toss corn lightly in oil and add to potatoes. Bake for another 20-25 minutes until potatoes are cooked
  5. In a large frying pan, over medium heat, fry bacon until golden brown and crispy and let cool. Chop into 1/2" pieces and set aside.
  6. Remove potatoes and corn from oven and add to a large bowl. Toss with salad dressing, bacon and adjust seasoning salt and pepper to taste. Garnish with chives and serve.



Tips & Variations

Try multi coloured potatoes for interest. To make a dairy-free salad, remove the sour cream and horseradish cream and substitute same amount for mayonnaise. Canned corn can also be used instead of fresh or frozen.



 




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Potato Growers of Alberta

6008-46 Avenue

Taber, Alberta T1G 2B1

Phone: (403) 223-2262

Email: pga@albertapotatoes.ca

PGA North - Crop Diversification Centre

17507 Fort Road

Edmonton, Alberta T5Y 6H3

Email: pga@albertapotatoes.ca


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