Earl's Warm Potato Salad

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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.

Course: Side Dish

Cuisine: American

Keyword: earl's potato salad, earl's warm potato salad, potato salad with bacon, warm potato salad

Servings: Servings

Calories: 333kcal

Author: Sunena

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

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.

Nutrition