Earls Potato Salad Recipe
Discover the joy of creating a creamy and flavorful potato salad that will elevate any gathering! This Earls Potato Salad combines tender baby potatoes, sweet corn, and roasted garlic, all enveloped in a rich creamy dressing. Infused with fresh dill and zesty lemon juice, this dish is perfect for summer picnics or family dinners. Whether served warm or chilled, each bite provides a delightful texture and taste that will leave your guests asking for more. Enjoy the nostalgia of backyard barbecues with this comforting classic that’s sure to become a favorite!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves approximately 8 people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 pounds baby potatoes (halved)
- 6 cups frozen corn (thawed)
- 12 garlic cloves
- 4 tablespoons extra-virgin olive oil
- 1 cup mayonnaise
- 1 cup sour cream
- 4 tablespoons lemon juice (freshly squeezed)
- 1 cup fresh dill (chopped)
- 2/3 cup parmesan cheese (freshly grated)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine halved baby potatoes, thawed corn, and unpeeled garlic cloves.
- Drizzle with olive oil and season generously with salt and pepper. Toss until well coated.
- Spread evenly on baking sheets and roast for 30–40 minutes until golden brown.
- While roasting, cook chopped bacon in a skillet until crispy; set aside.
- In another bowl, mix mayonnaise, sour cream, lemon juice, dill, parmesan cheese, and reserved bacon grease until smooth.
- Once potatoes have cooled slightly, fold them into the dressing mixture along with the crispy bacon.
- Garnish with thinly sliced chives before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Find it online: https://kitchenmealplan.com/earls-potato-salad-recipe/