This past Friday was Ben’s Birthday so I cooked up a bunch of Southern BBQ style food. We had a bunch of side dishes to accompany the beef brisket (recipe featured in previous post), which was a hit again! One of the side dishes which seemed to be a fan favourite was my replica Earl’s Potato Salad recipe. Earl’s a chain restaurant and this recipe is adapted from their version.
Instead of your typical boiled potato/mayo mix this potato salad is roasted and includes corn and bacon!
I was cooking for a crowd of 15 adults and two kids, so I doubled this recipe.
1 1/2 lb fingerling potatoes (cut into bit size pieces)
1 can of corn
3 whole garlic cloves
1 lb bacon — if you are from Kingston I recommend getting Bearance’s bacon
approx. 1/3 cup mayo
approx. 1/3 cup sour cream
juice of 1/2 a lemon
2 tbsp. fresh dill (chopped)
1/3 cup of fresh grated parmesan cheese
2 tbsp bacon grease (reserved from cooked bacon)
3-4 tbsp chopped chives (GARNISH)
Preheat your oven to 400 degrees. Line a baking sheet with aluminum foil. In a bowl toss your potatoes, corn (liquid drained) and drizzle with olive oil and S&P. Place your coated mixture onto the baking sheet and place the three garlic cloves on the sheet to roast. Bake for 30-40 minutes, until potatoes are golden.
If you have a second oven cook the bacon at the same time by lining a baking sheet with aluminium foil and laying the bacon flat to cook. Cook at 400 degrees until the bacon has reached your desired crisp-y-ness. Once bacon is cooked, chop into bit size pieces.
In a bowl mix together your mayo, sour cream, dill, roasted garlic (chopped), parmesan cheese and bacon grease.
Combined your dressing, roasted potato/corn mixture and bacon into your serving dish and mix until coated well. Garnish with chives.
NOTE: I reserved some of the potato mixture & dressing without bacon grease and combined a small dish separate for vegetarian guests.
Enjoy, repeat as necessary to satisfy the addiction!