Earl's Warm Potato Salad with Roast Corn and Bacon

Earl's Warm Potato Salad with Roast Corn and Bacon is a mouthwatering twist on a classic side dish, perfect for cozy dinners or summer cookouts. This hearty salad combines golden roasted baby potatoes, smoky charred corn, and crispy bacon for the ultimate blend of textures and flavors. Tossed in a creamy dressing made with Dijon mustard, apple cider vinegar, and a hint of honey, this dish strikes the perfect balance between savory, tangy, and slightly sweet. Garnished with fresh parsley and a touch of red onion, it's as visually appealing as it is delicious. Ready in just 45 minutes, this warm potato salad is a crowd-pleaser that's both comforting and elevated—ideal for any gathering or weeknight meal.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 900 grams baby potatoes
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 200 grams sweet corn (kernels, fresh or frozen)
• 6 slices bacon strips
• 1 small red onion
• 3 tablespoons fresh parsley
• 2 teaspoons dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 3 tablespoons mayonnaise

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Wash and halve the baby potatoes. Toss them in 2 tablespoons of olive oil, smoked paprika, salt, and black pepper.

Step 3

Spread the seasoned potatoes on a baking tray lined with parchment paper. Roast in the oven for 20-25 minutes, or until golden and tender, flipping halfway through.

Step 4

While the potatoes roast, heat a skillet over medium heat. Add the bacon strips and cook until crispy, about 4-5 minutes per side. Remove and set aside on a paper towel-lined plate to drain excess grease.

Step 5

In the same skillet, add 1 tablespoon of olive oil and the corn kernels. Roast for 4-5 minutes, stirring occasionally, until the corn is slightly charred. Remove from heat and set aside.

Step 6

Finely dice the red onion and chop the fresh parsley. Crumble the crispy bacon once cooled.

Step 7

In a medium mixing bowl, whisk together dijon mustard, apple cider vinegar, honey, and mayonnaise to create a creamy dressing.

Step 8

Remove the roasted potatoes from the oven and allow them to cool slightly (5 minutes). In a large serving bowl, combine the potatoes, roasted corn, bacon, red onion, and parsley. Drizzle the dressing over the top and gently toss to combine.

Step 9

Taste and adjust seasoning if needed. Serve warm and enjoy!

Nutrition Facts

Serving size	(1413.5g)

Amount per serving	% Daily Value*
Calories	1914.3

Total Fat 100.0g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 97.8mg	0%
Sodium 3610.1mg	0%
Total Carbohydrate 224.8g	0%
Dietary Fiber 20.8g	0%
Total Sugars 29.5g
Protein 44.5g	0%

Vitamin D 0IU	0%
Calcium 184.9mg	0%
Iron 10.4mg	0%
Potassium 4929.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 9.0%

Carbs: 45.5%