THE BEST bacon and corn filled Potato Salad

filled with bacon and corn and sour cream, you just can't go wrong! It the dish that people will keep coming back for more for.

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Name: THE BEST bacon and corn filled Potato Salad
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 5 pounds baby potatoes; 2 cups corn; 5 cloves garlic peeled and crushed; 3 tablespoons olive oil; Salt and freshly ground pepper; 1/2 pound sliced bacon; 1 cup mayonnaise; 1 cup sour cream (14% not light or fat-free); 1 tablespoon lemon juice; 1/4 cup fresh dill chopped; 1/2 cup freshly grated parmesan cheese; 1/4 cup melted butter or a few tablespoons of reserved bac but it adds A LOT of yumminess to the salad); Sliced chives or green onions for garnish

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INGREDIENTS

5 pounds baby potatoes
2 cups corn
5 cloves garlic ; peeled and crushed
3 tablespoons olive oil
Salt and freshly ground pepper
1/2 pound sliced bacon
1 cup mayonnaise
1 cup sour cream (14% ; not light or fat-free)
1 tablespoon lemon juice
1/4 cup fresh dill ; chopped
1/2 cup freshly grated parmesan cheese
1/4 cup melted butter or a few tablespoons of reserved bac ; but it adds A LOT of yumminess to the salad)
Sliced chives or green onions ; for garnish

Recipe

INSTRUCTIONS

Preheat your oven to 425F. Line two baking sheets with parchment paper and set aside. Cut the potatoes into half, or into bite-sized pieces if the potatoes are on the slightly larger nugget size. Place the potatoes in a single layer on the parchment paper-lined baking sheets. Sprinkle the corn and the smashed garlic cloves evenly over top. Brush the olive oil over the potato, corn, and garlic mixture, ensuring that the garlic is well coated with oil. Sprinkle with freshly ground pepper and a small amount of salt.

Roast the potatoes at 425F for about 45 minutes, or until they begin to turn golden.

Meanwhile, using kitchen scissors (or a knife), cut each strip of bacon into large pieces (I usually cut each strip into about 4 - 5 pieces). Cook over medium heat in a frying pan until cooked to your liking, then remove to a paper-towel lined plate. Reserve bacon grease if using for the dressing, or discard if not.

In a small bowl, mix together the mayonnaise, sour cream, lemon juice, dill, parmesan cheese, and the melted butter or bacon grease (if using melted butter or bacon grease). Stir well to combine.

When your potatoes are done, remove from oven. Remove the 5 cloves of roasted garlic from the baking sheets, and transfer to a cutting board, where you will mince into small pieces. Add the roasted garlic to the sour cream and mayonnaise dressing, and stir until well combined. Adjust seasonings of the dressing if necessary.

Pour potato and corn mixture into a large bowl. Add bacon. Add sour cream and mayonnaise dressing. Sprinkle with sliced chives. Serve warm, and enjoy the leftovers cold.

NOTES

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THE BEST bacon and corn filled Potato Salad

5 pounds baby potatoes 
2 cups corn 
5  cloves garlic peeled and crushed
3 tablespoons olive oil 
  Salt and freshly ground pepper 
1/2 pound sliced bacon 
1 cup mayonnaise 
1 cup sour cream (14% not light or fat-free)
1 tablespoon lemon juice 
1/4 cup fresh dill chopped
1/2 cup freshly grated parmesan cheese 
1/4 cup melted butter or a few tablespoons of reserved bac but it adds A LOT of yumminess to the salad)
  Sliced chives or green onions for garnish

Preheat your oven to 425F.  Line two baking sheets with parchment paper and set aside.  Cut the potatoes into half, or into bite-sized pieces if the potatoes are on the slightly larger nugget size.  Place the potatoes in a single layer on the parchment paper-lined baking sheets.  Sprinkle the corn and the smashed garlic cloves evenly over top.  Brush the olive oil over the potato, corn, and garlic mixture, ensuring that the garlic is well coated with oil.  Sprinkle with freshly ground pepper and a small amount of salt.

Roast the potatoes at 425F for about 45 minutes, or until they begin to turn golden.

Meanwhile, using kitchen scissors (or a knife), cut each strip of bacon into large pieces (I usually cut each strip into about 4 - 5 pieces).  Cook over medium heat in a frying pan until cooked to your liking, then remove to a paper-towel lined plate.  Reserve bacon grease if using for the dressing, or discard if not.

In a small bowl, mix together the mayonnaise, sour cream, lemon juice, dill, parmesan cheese, and the melted butter or bacon grease (if using melted butter or bacon grease).  Stir well to combine.

When your potatoes are done, remove from oven.  Remove the 5 cloves of roasted garlic from the baking sheets, and transfer to a cutting board, where you will mince into small pieces.  Add the roasted garlic to the sour cream and mayonnaise dressing, and stir until well combined.  Adjust seasonings of the dressing if necessary.

Pour potato and corn mixture into a large bowl.  Add bacon.  Add sour cream and mayonnaise dressing.  Sprinkle with sliced chives.  Serve warm, and enjoy the leftovers cold.

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Nutrition

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Serving Size: 1 Recipe (3146g)
Recipe Makes: 1 Serving

Calories: 4166
Calories from Fat: 1900 (46%)

Amt Per Serving		% DV

	Total Fat 211.1g	281 %
	Saturated Fat 57.2g	286 %
	Monounsaturated Fat 58.1g
	Polyunsanturated Fat 15.7g
Cholesterol 282.2mg		87 %
Sodium 18703.2mg		645 %
Potassium 11079.2mg		292 %
Total Carbohydrate 481.1g		141 %
	Dietary Fiber 58.4g	233 %
	Sugars, other 422.7g
Protein 103.2g		147 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4166

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