Every Thanksgiving I am asked to bring a side dish to my Mother-in-Law's. I would prefer to not bring the same dish over and over but bring something new & fresh so I can get some candid feedback on a new recipe. This year I brought this Bacon Corn Smashed Potato Salad.
I realize this is a big departure from the classic potato salad, but I think that if you give this recipe a try you will add it to your regular rotation. Yes, it's that good!
This potato salad is unlike any other side dish I have made before. What is especially unique about this potato salad recipe is that you can either eat it hot or cold. I prefer to eat it warm while my wife enjoys hers a little cooler than room temperature. Go figure. In any case, both ways taste delicious in our opinion.
If you've ever wondered what part of the pig Bacon comes from check out the picture below. Surprised?
🥓 How to Make Bacon
If you struggle to make bacon perfectly, I've put together a short tutorial on How to Make Perfect Bacon - 3 Ways. Check it out! My preferred method is baking it in the oven.
And don't throw away that bacon grease! Bacon is expensive and the grease is great for making Scrambled Eggs, Grilled Cheese, Popcorn and even hash browns. It can keep up to 3 months if properly stored in the refrigerator.
For more great recipes with Russet Potatoes, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Bacon Corn Smashed Potato Salad recipe (see recipe card for quantities): Red Potatoes, Russet Potatoes, Corn, Bacon, Parmesan Cheese, Sour Cream, Mayonnaise, Horseradish, Ground Dry Mustard, Lemon Juice, Salt & Pepper and Chives.
🥣 How to Make Bacon Corn Smashed Potato Salad
Cook potatoes in boiling salted water until tender.
While the potatoes are cooking, in a mixing bowl, mix together the parmesan cheese, sour cream, mayonnaise, horseradish, dry mustard, lemon juice, salt, and pepper. Set aside.
Once the potatoes are ready, mash the hot potatoes with a potato masher.
Add mashed potatoes to the mixing bowl used in the previous step along with the corn and bacon. Mix carefully.
Garnish with chives and serve either warm or cool.
Bacon Corn Smashed Potato Salad
- Bowl for Mixing
- 1 lbs Red Potatoes
- 1 lbs Russet Potatoes
- 1 ½ Cups Corn
- ½ lbs Bacon, Cooked & Chopped
- ⅓ Cup Parmesan Cheese
- ¾ Cup Sour Cream
- ⅓ Cup Mayonnaise
- 1 teaspoon Prepared Horseradish
- 1 teaspoon Ground Dry Mustard
- 1 teaspoon Fresh Lemon Juice
- Salt and Pepper, to Taste
- Cook potatoes in boiling salted water until tender.
- While potatoes are cooking, in a mixing bowl, mix together the parmesan cheese, sour cream, mayonnaise, horseradish, dry mustard, lemon juice, salt and pepper. Set aside.
- Once the potatoes are ready, mash the hot potatoes with a potato masher.
- Add mashed potatoes to the mixing bowl used in the previous step along with the corn and bacon. Mix carefully.
- Garnish with chives and serve either warm or cool.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
I have made this bacon corn smashed potato salad and have Eaten it both hot and at room temperature, but I must admit I likes it better at room temperature. I also brought it to a gathering and everyone love it. It was a great success. Very easy to make and very tasty.