Earls Kitchen + Bar’s Warm Potato Salad

Roasted red baby potatoes are tossed with garlic butter, warm corn and bacon, then coated in a creamy mayo–sour cream lemon dressing and finished with chives.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 F and line a rimmed baking sheet with parchment paper.

Step 2

Halve red potatoes and toss with olive oil until thoroughly coated. Transfer to prepared baking sheet, arranging pieces cut-side down in single layer.

Step 3

Bake for 35 to 40 minutes, or until potatoes are golden and tender when pierced with a fork.

Step 4

Transfer to large mixing bowl and drizzle with garlic butter. Allow to cool slightly.

Step 5

Using same baking sheet and oven setting, heat corn and bacon in oven for 5 minutes, or until slightly roasted. The corn should have some colour, and the ingredients should be heated thoroughly. Remove from oven.

Step 6

In small bowl, combine mayonnaise, sour cream, and lemon juice, and whisk until fully mixed. Stir in chives and season with salt to taste.

Step 7

Toss potatoes, corn, bacon and dressing until all ingredients are well coated. Garnish with chives and serve immediately.