Description

Discover the delightful Earls Potato Salad Recipe that transforms simple ingredients into a comforting dish perfect for any gathering. This creamy potato salad features tender baby potatoes roasted to golden perfection, sweet corn, and the rich warmth of roasted garlic, all enveloped in a luscious dressing made from mayonnaise and sour cream. Fresh dill adds a fragrant touch, while a hint of lemon juice brightens the flavors, making it an irresistible side for picnics or barbecues. Whether served warm or chilled, this dish is sure to impress your family and friends with its vibrant taste and delightful textures.

Ingredients

Scale

6 pounds baby potatoes (halved)
6 cups frozen corn
12 garlic cloves (roasted)
4 tablespoons extra-virgin olive oil
1 cup mayonnaise
1 cup sour cream
4 tablespoons lemon juice (freshly squeezed)
1 cup fresh dill (chopped)
2/3 cup parmesan cheese (grated)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
Halve the baby potatoes and spread them on the baking sheets along with frozen corn and whole garlic cloves.
Drizzle with olive oil, season with salt and pepper, and roast for about 30-40 minutes until golden brown.
In a mixing bowl, combine mayonnaise, sour cream, lemon juice, dill, and grated parmesan; mix well.
Once roasted, remove garlic cloves from their skins and mash them into the dressing mixture.
Fold the warm potato and corn mixture into the dressing until evenly coated.
Garnish with thinly sliced chives before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 4g
Sodium: 420mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 5g
Protein: 8g
Cholesterol: 20mg