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4 slices bacon
2 lbs. baby potatoes, red or white
2 Tbsp olive oil
¼ cup garlic-infused olive oil
1 cup corn kernels, fresh or frozen
Chives and/or fresh dill for garnish
⅔ cup mayonnaise
⅓ cup sour cream
¼ cup finely grated Parmesan cheese
1 Tbsp freshly squeezed lemon juice
1 Tbsp finely chopped chives or fresh dill
Salt and pepper to taste
Mix all dressing ingredients in a small bowl, and season with salt and pepper. Remember that the bacon and cooked potatoes have added salt, so use just a little bit now, and taste and adjust again after you’ve assembled the salad.
Preheat the oven to 425 degrees.
Over medium heat, fry bacon until golden and crispy in a large frying pan. Remove onto a paper-towel-lined plate and when cool enough to handle, chop into ½-inch pieces. Set aside.
Halve the baby potatoes and toss with 3 Tbsp of the garlic oil. Turn out onto a parchment-lined cookie sheet and bake for 20 minutes.
After baking the potatoes for 20 minutes, toss the corn (drained if frozen) with the remaining garlic oil. Add to the baking potatoes and continue baking for another 25 minutes.
Remove potatoes and corn from the oven and put them into a large bowl. Toss with salad dressing and bacon, and adjust the seasoning with salt and pepper. Garnish with chives and serve.