This Earl's warm potato salad recipe takes the classic potato salad and kicks it up a notch with warm, tender potatoes, crispy bacon, and a creamy, flavorful dressing. Perfect for family dinners, BBQs, or just because, this dish is easy to make and delicious.
Jump to:
Why You'll Love This Recipe
A twist on a classic: The classic potato salad we know and love is usually served cold. This recipe is best served warm, and elevates a favorite with a few simple twists.
Just like the restaurant: This warm potato salad tastes like Earl's classic version that you know and love. It's a lot easier than you think, to make at home!
Easily customizable: This recipe is a delicious base, but you are free to customize the ingredients to your taste. Potato salad is so versatile!
Ingredient Notes
- Red potatoes: Also known as red-skinned potatoes. Red potatoes are fluffy and light on the inside, as opposed to waxier Yukon gold potatoes. The skin is thin, so you do not need to peel the potatoes.
- Bacon: Any bacon will work for this recipe. I recommend using reduced-sodium bacon if possible, as the other ingredients in the salad will also add a good amount of salt to the dish.
- Fresh dill and chives: Fresh herbs are important for this potato salad, and should not be substituted with dried herbs. The rich dressing needs the brightness and freshness of fresh herbs.
- Fresh corn: Fresh corn is great to use when it is in season. You can char the corn on the barbecue, or saute the kernels like I do in this recipe.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Red potatoes: Substitute red potatoes with. baby potatoes. You can also use russet potatoes since they have the same fluffy texture, but you will want to remove the skin.
- Fresh corn: If corn is not in season, use frozen or canned whole corn kernels. If you are using canned corn, drain the kernels before sauteeing it.
- Fresh chives: Swap fresh green onions instead of fresh chives for a similar flavor.
- Parmesan cheese: Substitute with shredded asiago or pecorino cheese.
- Mayonnaise & sour cream: Swap out part of the mayo or sour cream with full-fat Greek yogurt. This will add some extra tang to the dressing.
Variations
- Vegetarian: Skip the crispy bacon to keep this potato salad vegetarian-friendly. This Italian potato salad is another great meat-free potato salad recipe you will love.
- Cold: If you like cold potato salad, chill this salad in the fridge before serving.
- Spicy: Add chopped jalapenos or Calabrian chilies to the potato salad mix for an extra kick.
- Mustard Potato Salad: Add a couple of tablespoons of Dijon mustard to the dressing for extra tang.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Boil potatoes: Add cubed potatoes to a large pot filled with water. Salt the water liberally, and place over medium heat. Boil the potatoes until fork tender, and drain.
Step 1
Add the chopped bacon to a large cold skillet. Turn the heat to medium, and let the bacon crisp and render the fat. Once the bacon is mostly crispy, add the chopped red onion and swear until translucent.
Step 2
Add the corn kernels and minced garlic to the bacon and onions, and saute for 1-2 minutes. The corn does not need to be charred or brown.
Step 3
Add the drained, boiled potatoes to the skillet. Turn the heat to low, and coat the potatoes with the bacon fat, onions, and corn.
Step 4
Turn the heat off and toss the potato mixture with the mayonnaise, sour cream, parmesan cheese, and lemon juice. Toss to combine. Season with salt, pepper, and the fresh herb at the end, and serve.
Expert Tips
Thoroughly boil the potatoes: You want the potatoes to smash down with a fork easily.
Rustic: It is okay if the potatoes break apart as you toss them with the dressing - the Earl's recipe has the same rustic vibe.
Potato pieces: If using larger red potatoes, cut the potatoes into even-sized cubes. This will result in an even cooking time.
Cooking bacon: It is always best to start bacon in a cold pan. This helps render the fat evenly, also resulting in crispy bacon pieces.
Make Ahead & Storage
- This potato salad can be prepared 2-3 days in advance.
- Store the cooked potato salad in an airtight container in the fridge.
- Reheat the salad in a skillet over medium-low heat until the potatoes are heated.
- You can serve pre-made or leftover potato salad cold if you prefer.
Serving Suggestions
- Mains: This potato salad is the perfect side to any of your favorite barbecue mains. My suggestions include blackened creole chicken, citrus-marinated chicken, and even classic pork souvlaki.
- Salads: This warm potato salad is the perfect addition to a spread, including other salads like Hawaiian tuna mac salad, honey lime coleslaw, or a grilled corn and avocado salad.
Recipe FAQ's
It is not recommended to freeze this potato salad. The mayonnaise and cheese-based dressing will break when defrosted, and the texture will be unpleasant.
This restaurant-style side is usually on the richer, decadent side, you can lighten up this side with a few simple tweaks. Swap out all or part of the mayonnaise and sour cream with Greek yogurt, and use less bacon.
Didn't Find the Answer You're Looking For?
Ask AI to answer based on this specific recipe:
More Side Dish Recipes
If You Try One of Our Recipes
Let us know how it was by rating and commenting! Follow us on our socials on Instagram, Pinterest and Facebook, tag us in your creations, and be sure to try more of our homemade restaurant recipes!
Earl's Warm Potato Salad
Equipment
Ingredients
- 3 lbs Red potatoes - cubed
- 4 strips Bacon - cut into lardons
- ½ Red onion - finely diced
- 2 cloves Garlic - finely minced
- 1 ear Corn - kernels removed from the cob
- ¼ cup Mayonnaise
- ¼ cup Sour cream
- ¼ cup Parmesan cheese - grated
- 1 Lemon - juiced
- ¼ cup Fresh chives - finely chopped
- ¼ cup Fresh dill - finely chopped
- 1 ½ teaspoon Kosher salt - or to taste
- 1 teaspoon Black pepper
Instructions
- Fill a large pot with water. Add the cubed potatoes to the pot, and season with 1-2 tablespoons of salt. Place on medium heat, and boil until the potatoes are fork tender. Drain, and set aside.3 lbs Red potatoes
- Add the chopped bacon to a large cold skillet. Turn the heat to medium, and let the bacon crisp and render the fat. Once the bacon is mostly crispy, add the chopped red onion and swear until translucent.4 strips Bacon, ½ Red onion
- Add the corn kernels and minced garlic to the bacon and onions, and saute for 1-2 minutes. The corn does not need to be charred or brown.2 cloves Garlic, 1 ear Corn
- Add the drained, boiled potatoes to the skillet. Turn the heat to low, and coat the potatoes with the bacon fat, onions, and corn.
- Turn the heat off and toss the potato mixture with the mayonnaise, sour cream, parmesan cheese, and lemon juice. Toss to combine. Season with salt, pepper, and fresh herbs, and serve.¼ cup Mayonnaise, ¼ cup Sour cream, ¼ cup Parmesan cheese, 1 Lemon, ¼ cup Fresh chives, ¼ cup Fresh dill, 1 ½ teaspoon Kosher salt, 1 teaspoon Black pepper
✱Recipe Notes
- Thoroughly boil the potatoes: You want the potatoes to smash down with a fork easily.
- Rustic: It is okay if the potatoes break apart as you toss them with the dressing - the Earl's recipe has the same rustic vibe.
- Potato pieces: If using larger red potatoes, cut the potatoes into even-sized cubes. This will result in an even cooking time.
- Cooking bacon: It is always best to start bacon in a cold pan. This helps render the fat evenly, also resulting in crispy bacon pieces.
Comments
No Comments