Ingredients
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3 -4 lbs baby potatoes
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2 cups corn (frozen or canned)
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1/2 red onion, medium dice
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3 -5 garlic cloves, lightly smashed
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1/2 lb bacon, crumbled
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1/4-1/3 cup parmesan cheese
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1/3 cup sour cream
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1/3 cup mayonnaise
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1 teaspoon horseradish
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2 tablespoons lemon juice
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1 tablespoon dill
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salt
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fresh pepper
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olive oil
Instructions
- Preheat oven to 425.
- Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
- Spread corn evenly over potatoes.
- Spread chopped onions over potatoes.
- Lightly smash garlic distribute cloves evenly through potatoes.
- Drizzle liberally with olive oil and salt and pepper.
- Toss to combine.
- Roast until potatoes are cooked and crisp.
- Cook and chop or crumble bacon, put aside.
- Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
- After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
- Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!