Earl's Warm Potato Salad

This classic side dish is perfect any time of the year. For a summer twist, use fresh grilled corn on the cob.

Serves: 4-6

Ingredients:

Potato Salad:
- 2 lb (1 kg) baby red potatoes
- 2 tbsp (30 mL) olive oil
- ½ cup (125 mL) corn kernels (thawed if frozen)
- ½ cup (125 mL) chopped cooked bacon
- 2 tbsp (30 mL) finely chopped chives

Dressing:
- ⅔ cup (160 mL) mayonnaise
- ⅓ cup (80 mL) sour cream
- ¾ tsp (3.75 mL) lemon juice
- ¾ tsp (3.75 mL) finely chopped chives
- ¼ tsp (1.25 mL) salt

Instructions:

1. Preheat oven to 425°F (220°C).
2. Halve potatoes, toss with olive oil, and place cut side down on a parchment-lined baking tray.
3. Bake for 30 minutes or until tender.
4. Transfer to a large bowl and cool slightly.
5. Heat corn and bacon on the same tray for 5 minutes in the oven.
6. Mix potatoes, corn, bacon, and dressing until well combined.
7. Garnish with chives and serve immediately.

Enjoy this warm potato salad, perfect for family gatherings!