Description
Earl’s Warm Potato Salad is a comforting and flavorful dish that’s perfect for any gathering. This delightful salad features tender baby potatoes roasted to perfection, tossed with sweet corn, and dressed in a creamy mixture that enhances its savory profile. Whether you’re hosting a casual barbecue or enjoying a cozy family dinner, this warm potato salad is sure to impress your guests. It’s easy to prepare, customizable with fresh herbs and vegetables, and can be served as a standalone dish or alongside your favorite proteins.
Ingredients
- 2 lbs baby potatoes (red or white)
- ¼ cup olive oil
- 1–2 cloves minced garlic
- 1 cup corn kernels (fresh or frozen)
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- ¼ cup finely grated Parmesan cheese
- 1 Tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F.
- Halve the baby potatoes and toss them with minced garlic and 3 tablespoons of olive oil.
- Spread the potatoes on a parchment-lined cookie sheet and roast for about 20 minutes until tender.
- After 20 minutes, add the corn (drained if frozen) and drizzle with remaining olive oil; bake for an additional 25 minutes until golden.
- In a small bowl, mix together mayonnaise, sour cream, Parmesan cheese, lemon juice, salt, and pepper.
- Combine the roasted potatoes and corn in a large bowl with the dressing mixture. Adjust seasoning if necessary.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Customize your salad by adding fresh herbs like parsley or basil. For extra crunch, mix in some green beans or bell peppers before baking. To make it vegan-friendly, substitute mayonnaise and sour cream with plant-based alternatives.