Warm Potato Salad (Earls Restaurant Copycat Recipe) (2024)

Warm Potato Salad (Earls Restaurant Copycat Recipe) (1)

You know the Warm Potato Salad from Earls Restaurant? The one that I sometimes dream about?

Warm Potato Salad (Earls Restaurant Copycat Recipe) (3)


I think this is it.

To figure out how to make the Warm Potato Salad, I had to go to Earls Restaurant (twice, or maybe three times) to do a little 'research.' While doing the recon (more than once, just to be sure), I got to hang out with friends and drink wine and eat delicious potato salad. It was a very labour intensive education process, as you can imagine. Here is what I learned:

1) Huge pieces of bacon are necessary. You can't just have little bits of bacon in this salad, you need a large mouthful of bacon. Also, if a little bit of bacon grease happens to accidentally spill into the dressing, that is not a problem and people will like this salad and you more.

2) Roast that *#@$! Roasted corn and roasted baby potatoes and roasted garlic are key. Flavour central.

3) Dill is such a great herb. Sour cream is such a great dairy product.

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4) This is really not a salad at all.

I originally served this salad a a birthday party that we hosted for The Hubby's best friend, as a side dish to the pulled pork sandwiches (yum) that his wife made. I was asked for the recipe for the potato salad two or three times that night, and that always makes you feel good. I just made it again recently when The Hubby's parents came for my father-in-law's birthday dinner, and it was served alongside The Hubby's marinated rotisserie prime rib (recipe to follow soon). Drool.

And here's a funny story, at least to me and probably not at all to my sister-in-law Serena...

I typed up this recipe and sent it to Serena in an email, because she wanted to make it as a side dish for her daughter, my niece, Avery's 4th birthday party (that makes at least three birthdays that this salad has been made for in just this blog post alone). Prior to this, Serena had also recommended to me a Jamie Oliver recipe for Sweet Potato and Chorizo Soup, which I decided to make on the same day that she made the Warm Potato Salad. We were text messaging back and forth that day while we were each making our respective recipes. I realized part way through making my soup that Sweet Potatoes are actually Yams in Canada (but since Jamie Oliver is from the UK the recipe had called for Sweet Potatoes), so the soup didn't come out the same way that it did when Serena makes it. Oopsy. I texted Serena to let her know my mistake, and she texted back shortly afterwards, "Did you peel the potatoes?" Thinking that she was referring to the sweet potatoes in my recipe, I responded that yes I had, because the recipe had called for me to do so. Later that day, the Hubby and I arrived for dinner and Serena was cursing me for how long the Warm Potato Salad had taken her to make because of how labour-intensive it is to peel 5 pounds of baby nugget potatoes. I asked, "why did you peel them?" And she responded that I had told her to do so earlier that day over text message. Whoops, whoops, whoops, when she asked me if I had peeled the potatoes she had meant had I peeled them when I had made the Warm Potato Salad at the party we had. Sorry Serena. Classic mix-up. The End.

Warm Potato Salad (Earls Restaurant Copycat Recipe) (5)
This is how many potatoes you don't have to peel

Disclaimer - I have absolutely no idea if this recipe is anywhere close to the actual recipe for Warm Potato Salad that Earls Restaurant uses, but to me this is what it tastes like. And I like it a lot. I hope you do too!

Warm Potato Salad (Earls Restaurant Copycat Recipe) (6)

Warm Potato Salad

Serves: A lot of folks - 5 pounds of potatoes worth of folks!

Ingredients

  • 5 pounds baby potatoes (not peeled - refer to story above!)
  • 2 cups corn (frozen, fresh, canned - doesn't matter)
  • 5 cloves garlic, peeled and crushed
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper
  • 1/2 pound sliced bacon
  • 1 cup mayonnaise (I use light mayo)
  • 1 cup sour cream (14%, not light or fat-free)
  • 1 tablespoon lemon juice
  • 1/4 cup fresh dill, chopped
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup melted butter or a few tablespoons of reserved bacon grease (totally optional, but it adds A LOT of yumminess to the salad)
  • Sliced chives or green onions, for garnish

Directions

Preheat your oven to 425F. Line two baking sheets with parchment paper and set aside. Cut the potatoes into half, or into bite-sized pieces if the potatoes are on the slightly larger nugget size. Place the potatoes in a single layer on the parchment paper-lined baking sheets. Sprinkle the corn and the smashed garlic cloves evenly over top. Brush the olive oil over the potato, corn, and garlic mixture, ensuring that the garlic is well coated with oil. Sprinkle with freshly ground pepper and a small amount of salt.

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Roast the potatoes at 425F for about 45 minutes, or until they begin to turn golden.

Meanwhile, using kitchen scissors (or a knife), cut each strip of bacon into large pieces (I usually cut each strip into about 4 - 5 pieces). Cook over medium heat in a frying pan until cooked to your liking, then remove to a paper-towel lined plate. Reserve bacon grease if using for the dressing, or discard if not.

In a small bowl, mix together the mayonnaise, sour cream, lemon juice, dill, parmesan cheese, and the melted butter or bacon grease (if using melted butter or bacon grease). Stir well to combine.

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When your potatoes are done, remove from oven. Remove the 5 cloves of roasted garlic from the baking sheets, and transfer to a cutting board, where you will mince into small pieces. Add the roasted garlic to the sour cream and mayonnaise dressing, and stir until well combined. Adjust seasonings of the dressing if necessary.

Pour potato and corn mixture into a large bowl. Add bacon. Add sour cream and mayonnaise dressing. Sprinkle with sliced chives. Serve warm, and enjoy the leftovers cold.

Warm Potato Salad (Earls Restaurant Copycat Recipe) (9)

One Year Ago: Classic Chicken Jambalaya

Warm Potato Salad (Earls Restaurant Copycat Recipe) (2024)

FAQs

How to make Earl's warm potato salad? ›

directions
  1. Preheat oven to 425.
  2. Dice potatoes in salad size pieces. ...
  3. Spread corn evenly over potatoes.
  4. Spread chopped onions over potatoes.
  5. Lightly smash garlic distribute cloves evenly through potatoes.
  6. Drizzle liberally with olive oil and salt and pepper.
  7. Toss to combine.
  8. Roast until potatoes are cooked and crisp.

How many calories are in Earls warm potato salad? ›

There are 431 calories in 1 serving (217 g) of Earls Warm Potato Salad. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

How does Rachael Ray make potato salad? ›

Cook potatoes until just tender, about 15 minutes, then drain and return them to the hot pot. Add vinegar, garlic, onion, parsley, pepper and EVOO to the pot. Toss to coat then refrigerate overnight or for a minimum of an hour. Serve alongside Rach's Garlicky Spatchcock Chicken with Parsley Chimichurri.

How to make potato salad Martha Stewart? ›

Directions
  1. Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
  2. Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture.
Feb 25, 2021

How long can warm potato salad sit out? ›

Potato salad, like most perishable foods, cannot sit out for more than two hours, and closer to only one hour when the temperature is above 90°F and you're dining outside.

Is cold potato salad good for you? ›

Research indicates that cold potatoes can be helpful for weight loss, lower blood sugar levels, and improve insulin sensitivity.

How many carbs in a bowl of potato salad? ›

Homemade Potato Salad (1 cup) contains 27.9g total carbs, 24.7g net carbs, 20.5g fat, 6.7g protein, and 358 calories.

How to make a potato salad Jamie Oliver? ›

Method
  1. Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
  2. Whisk the mustard with the vinegar and slowly add the olive oil. ...
  3. Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

Why don't you peel potatoes for potato salad? ›

Prepping and cooking potatoes. To peel or not to peel? If you'd like to add a little extra color and texture to your salad, leave the skins on. Just be sure to scrub them thoroughly with a vegetable brush before you cook them.

Why does homemade potato salad get watery? ›

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.

What is in Walmart potato salad? ›

POTATOES, MAYONNAISE (SOYBEAN OIL, WATER, EGG YOLKS, VINEGAR, SALT), MUSTARD (WATER, VINEGAR, MUSTARD SEED, SALT, SUGAR, SOYBEAN OIL, TURMERIC, PAPRIKA, GARLIC POWDER, SPICES, ANNATTO EXTRACT (COLOR], XANTHAN GUM, CITRIC ACID, NATURAL FLAVOR), DILL PICKLE CUBES (CUCUMBER VINEGAR, SALT, CALCIUM CHLORIDE, NATURAL ...

Is potato salad healthier than rice? ›

Overall, potatoes contain more vitamins and nutrients than rice. And if given the choice between rice or potatoes, 9 times out of 10, we would certainly go with potatoes simply because they are more versatile and can be made in many different ways.

Is it better to eat potato salad cold or hot? ›

Gut microbes love cold potatoes. Cold cooked potatoes are great for your gut health because they contain resistant starch which help feed the beneficial bacteria. Once cooled the sugars in the potatoes become resistant to human digestion, but they travel through the gut to feed the microbes.

Is it safe to heat up cold potato salad? ›

It's generally best to enjoy potato salad cold, as heating it can change the texture and flavors. If you really want to warm it up, consider gently reheating it in a microwave on low power or on the stovetop over low heat. Keep in mind that the mayonnaise-based dressing may separate or become oily if heated too much.

Can you put warm potato salad in the fridge? ›

Was the potato salad used at a picnic and then placed back in the refrigerator? Then probably no more than the next day, if that. I usually don't recommend saving the potato salad after it has sat out in the heat at all. The potatoes should be fine; it's the other ingredients you need to think about.

Why does my potato salad get soggy? ›

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients. Steaming the potatoes instead of boiling them is a good way to ensure that excess moisture isn't trapped inside.

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