Roasted Potato Salad with Corn and Bacon
The perfect easy, make-ahead side dish for any picnic or barbecue dinner. The crispy potatoes, smoky bacon, and no-mayo Greek yogurt dressing make this salad irresistible!
Servings: 4 people
Ingredients
- 1.5 lb baby gold potatoes quartered*
- 1 tablespoon olive oil
- ¾ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 ears of corn husked
- 4 slices of bacon
- ⅓ cup thinly sliced green onions
Dressing
- ¾ cup Greek yogurt
- 2 tablespoon lemon juice
- 2 teaspoon Dijon mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 425 degrees Farenheit.
- Line a large baking sheet with parchment paper or a baking mat. Add the quartered potatoes and whole ears of corn and toss them with the olive oil, salt, and pepper. Bake for 40-50 minutes, until the potatoes are tender and the potatoes and corn are browned. Remove them from the oven and cool them completely. Slice the corn kernals off the cob.
- Meanwhile, line a second baking sheet with foil or parchment paper. Add the strips of bacon to the baking sheet. Bake for 15 minutes, or until the bacon is crispy. Transfer the bacon to a paper towel lined plate to cool and set aside. Chop the bacon when it is cooled.
- Meanwhile, make the dressing by whisking together the Greek yogurt, lemon juice, Dijon, salt, and pepper until combined.
- When the potatoes, corn, and bacon are cooled, add them to a large mixing bowl along with the green onions and dressing. Toss well to combine. Serve immediately or store in an airtight container in the refrigerator for up 3 days before serving at room temperatore.
Notes
- *In order for the potatoes to be cooked evenly, make sure all the pieces are even sizes. You may need to cut some extra small potatoes in half, or extra large potatoes in sixths.
- If the potatoes are done cooking and you want the corn a little more brown, you can remove the potatoes from the sheet pan and broil the corn until browned to your liking.
