Pairing the words “warm” and “potato salad” might strike fear into your heart, but trust me, there’s nothing to fear with Earl’s Warm Potato Salad. It hails from Earl’s Restaurant and you can think of it as more of a dinner side than a picnic staple if that makes you feel a little better about the warm aspect. But here’s what you need to know — there’s tender baby potatoes tucked into a dressing that’s delightfully creamy but has just enough acidity to keep it from being too much, and there’s bacon and corn and green onion to keep things interesting too. Oh, and plenty of fresh dill, which is all I really needed to know. In other words, it’s delicious, and it’s something you definitely need to try.
Most potato salads start with boiled potatoes, but not this one. Here, you’re going to roast those baby potatoes until they’re golden and beautifully tender. Halve or quarter them, drizzle them with olive oil and sprinkle them with salt, and pop them into a 400 degree oven.
You might remember I said there was bacon involved too. But good news, you don’t need to cook it on your stovetop. Just line up those strips on another baking sheet and pop it in the oven on the bottom rack underneath the potatoes. Voila — perfectly crispy bacon, no muss no fuss.
Once those are cooked, you tie everything together with a creamy dressing that’s made up of sour cream and mayo, but accented with a bit of horseradish and lemon juice as well. It gives it just a little bit of bite and keeps things interesting.
You stir that all up with some corn, some green onions, and dill, and then you serve. Yes, while it’s warm. No, it’s not weird. Don’t knock it til you try it!
Earl's Warm Potato Salad
10m prep time
40m cook time
- Olive oil, as needed
- 3 lbs baby potatoes, quartered
- 8 slices bacon
- 1 (15 oz) can corn kernels, drained
- 1/3 cup green onions, chopped, plus more for serving
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 teaspoons prepared horseradish cream
- 1-2 teaspoons lemon juice
- 2 tablespoons fresh dill, chopped
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
- Arrange potatoes on baking sheet and toss with some olive oil and salt. Bake until tender, about 40 minutes, flipping halfway through.
- Line a separate baking sheet with aluminum foil. Arrange bacon on baking sheet and bake on bottom rack of oven while potatoes cook until bacon is crispy, about 15 minutes.
- Meanwhile, in a large bowl, stir together the mayo, sour cream, horseradish, lemon juice, dill, and 1/3 cup green onions. Season to taste with salt and pepper.
- Crumble bacon and add to dressing, along with the corn, and potatoes. Toss to coat and serve warm. Top with more green onions, if desired. Enjoy!