A delightful warm salad combining roasted potatoes, sweet corn, and crispy bacon, all tossed in a creamy and tangy dressing.
Preheat your oven to 425°F (220°C).
Ensure your oven is fully preheated to achieve even roasting.
Cut the baby potatoes into bite-sized pieces and spread them on a baking sheet.
Try to cut the potatoes uniformly for even cooking.
Add the corn kernels and diced red onion to the baking sheet with the potatoes.
Distribute the vegetables evenly for consistent roasting.
Smash the garlic cloves slightly and add them to the baking sheet.
Smashing the garlic releases its flavor during roasting.
Drizzle the olive oil over the vegetables and season with salt and pepper. Toss everything to coat evenly.
Use your hands or a spatula to ensure all pieces are coated.
Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until the potatoes are golden and tender.
Check the potatoes with a fork for doneness.
Cook the bacon in a skillet until crispy, then crumble it into small pieces.
Drain the bacon on paper towels to remove excess grease.
In a mixing bowl, combine sour cream, mayonnaise, horseradish, lemon juice, dill, parmesan cheese, and a pinch of salt and pepper.
Taste the dressing and adjust seasoning as needed.
Remove the roasted garlic cloves from the baking sheet, mash them into a paste, and mix into the dressing.
Roasted garlic adds a sweet and mellow flavor to the dressing.
Toss the roasted vegetables and bacon with the dressing in a large bowl.
Mix gently to avoid breaking the potatoes.
Serve the salad warm and enjoy!
Garnish with extra dill or parmesan for presentation.
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