The Earl’s Warm Potato Salad was my go to in my server days 🤤 try out this SnS twist with hidden probiotic power 👇🏽
5lbs baby potatoes
Avocado oil spray
1 cup @primalkitchenfoods garlic aioli mayo
1/2 cup @yoggu.foods unflavoured (or sub real sour cream)
1/4 cup grass fed butter or use a few tbsp of bacon grease
2 cups sweet corn (I used frozen)
1/4 cup fresh dill
1 tbsp lemon juice
6 cloves garlic
1 package @trulocal bacon
1/2 cup @violife_foods Parmesan
Chives to garnish
Salt and pepper to taste
1. Preheat oven to 425 (I used my airfryer). Toss baby potatoes, roasted corn, and smashed garlic cloves together and coat generously in avocado oil. Roast for 45 mins or until potatoes start to brown.
2. Pan fry bacon until crispy and cut into pieces
3. Stir mayo, vegan yogurt or sour cream, lemon juice, dill, Parmesan cheese, butter or bacon grease together.
4. Once potatoes are done, remove the whole garlic cloves and mince to add into the mayo mixture and add salt and pepper to taste. Combine with potatoes and add bacon and top with chives.
This tastes great served warm and as cold leftover the next day 🤤