Ingredients
Olive oil, as needed
3 lbs baby potatoes, quartered
8 slices bacon
1 (15 oz) can corn kernels, drained
1/3 cup green onions, chopped, plus more for serving
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons prepared horseradish cream
1-2 teaspoons lemon juice
2 tablespoons fresh dill, chopped
Kosher salt and freshly ground black pepper, to taste
Directions
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
- Arrange potatoes on baking sheet and toss with some olive oil and salt. Bake until tender, about 40 minutes, flipping halfway through.
- Line a separate baking sheet with aluminum foil. Arrange bacon on baking sheet and bake on bottom rack of oven while potatoes cook until bacon is crispy, about 15 minutes.
- Meanwhile, in a large bowl, stir together the mayo, sour cream, horseradish, lemon juice, dill, and 1/3 cup green onions. Season to taste with salt and pepper.
- Crumble bacon and add to dressing, along with the corn, and potatoes. Toss to coat and serve
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