I don’t know about you, but I love food. Like I really love food. For me spending time creating a new and delicious meal is one of the best ways to spend an afternoon (or a whole day for that matter). On the rare nights when we are able to get a sitter and actually enjoy a meal at a restaurant it is almost always guaranteed that I will spend my evening taking notes so that I can recreate the meal at home.
I can’t be the only one who does that right?
One of my favorite dishes to recreate is the Warm Potato Salad from the restaurant, Earls.
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Now, this side dish is incredibly delicious and surprisingly easy to make. While my version may not be exactly like the one served at my favorite restaurant, it is pretty darn close.
No, really, it’s super close.
I was given the Earls The Cookbook: Eat a Little. Eat a Lot. 110 of Your Favourite Recipes at Christmas and was pleasantly surprised at how spot on my recipe was (with a few little tweaks of course). My version is definitely a little easier to make and has fewer steps but I promise you it is just as good.
Before I move on I do have to add that the Earls Cookbook is the most used cookbook in my kitchen. Sure, it might have something to do with the fact that Earls has been my favorite restaurant for as long as I can remember, but I also like to think it has more to do with the amazing dishes it contains.
Like Teriyaki Chicken and Hunan Kung Pao. Or Fettucini Alfredo and Huevos Rancheros. It also has delectable side dishes and dips – like my ABSOLUTE favorite Parm Dip. You should really check out this book. I promise you won’t be disappointed.
Now back to the Warm Potato Salad I am sharing with you today. Now I had to make this dish THREE times in order to actually get a picture of it. Because it is served warm the only chance I had to even get a photo of this delightful dish was to set aside a bowl for later. Now, in theory, this would have worked perfectly except for the fact that this dish is so darn good that even the bowl I set aside was eaten before the meal was over!
I am sure by now you are asking what in the world makes this salad so incredibly tasty. Honestly, it probably has something to do with the entire package of bacon that is crammed into this creamy, mouthwatering side dish.
Can you ever really go wrong with bacon?
Combined with baby red potatoes, corn, and green onions this recipe is sure to be a hit at your next bbq! Especially when you serve it alongside some freshly grilled main dishes!
I would love to hear what some of your favorite backyard bbq side dishes are and what kind of main dishes you would pair this warm potato salad with. If you have a minute you should also check out my recipe for simple and refreshing raspberry lemon flavored water!
Easy and Delicious Warm Potato Salad
Are you looking for a side dish that is sure to WOW at your next BBQ? This easy and delicious Warm Potato Salad is sure to become your next biggest hit! Made with simple ingredients like Red Potatoes, Bacon, and Corn, perfect summer side dish.
- 3 Tbsp Olive Oil
- 2 lbs Baby Red Potatoes (or Regular Red Potatoes)
- 1 Package Bacon (375g) Cooked and Chopped into Pieces
- 2 Cups Corn (thawed if frozen)
- 1/2 Cup Chives or Green Onions Chopped
- 1 Cup Mayo regular (NOT light)
- 1 Cup Sour Cream 14%
- 3 Tbsp Lemon Juice (fresh if possible)
- 2 Tbsp Garlic Blend Spice (Optional)
Preheat oven to 425 degrees. Prepare a cookie sheet either by lining it with Parchment Paper or by spraying it with a non-stick spray. Cut your potatoes into 1 Inch pieces and place into a large mixing or serving bowl. Toss your potatoes with Olive Oil and your Garlic Blend Spice. Place into oven and bake for approx. 30 minutes or until potatoes are fork tender.
While potatoes are in the oven, cook your bacon if you have not already done so.
In a medium mixing bowl add Mayo, Sour Cream, Lemon Juice and Green Onions (or Chives) and mix well.
Once your potatoes are finished cooking place them back into the large mixing bowl and add the bacon. Keeping the oven temperature the same and using the same cookie sheet place the corn in the oven for approx. 10 minutes until warm and with a bit of color. Once finished, add to large mixing bowl.
Add your sour cream mixture to your potato mixture and mix well.Garnish with additional Green Onions or Chives. Serve immediately.
Save any leftovers (if there are any) and enjoy them the next day cold!
****Note - If you are using the grill, cook a cob of corn or two on the grill and cut kernels into the salad! I am also a huge fan of "to taste" cooking - feel free to add as much or as little green onion, chives, corn or bacon to your recipe.