gluten-free | dairy-free
This warm potato salad is gluten-free and dairy-free—baby red potatoes, bacon, corn, and roasted garlic in a creamy horseradish-mayo sauce that’s deeper and more interesting than your standard cold potato salad. Victoria’s favorite side dish. Serve warm or cold; pairs with ribs, pork chops, chicken, or eat it as a meal.
If you’ve been following our blog for a while, you may know that potato salad is my favorite side dish, especially the mayo-based versions. I really don’t think I could ever eat enough potato salad.
Although most potato salads are cold, warm potato salad is a wonderful and different take on a classic side dish. Baby red potatoes, bacon, roasted garlic, corn, and more combine in this delicious and unique potato salad recipe that will delight any potato salad aficionado. The depth of flavor in the horseradish-infused sauce is a welcome change from the cold summer potato salad we more often enjoy. And check out the special ingredients that make the sauce deliciously dairy-free. (Dairyful option too!)
Terrific warm or cold, this warm potato salad recipe is the perfect addition to just about any meal, including chicken, ribs, pork chops, and more. Or, as I often do, eat it as a meal in itself!
Now, go eat something amazing!
Gluten-Free Warm Potato Salad
The Ingredients
The Main Ingredients
- 3 lbs red potatoes, baby
- 2 cups corn, frozen, then thawed
- 1/2 red onion, medium
- 1/2 lb bacon, cut into lardons
- 5 cloves garlic, skin left on
- 1 tbsp olive oil, or sunflower oil
The Sauce Ingredients
- 3/4 cup mayonnaise
- 3/4 cup Simple Truth Plant Based Sour Cream
- 1/4 cup Nutritional Yeast, or 1/2 cup grated Parmesan cheese if using dairy
- 1 tsp Worcestershire sauce
- 3 tsp horseradish, prepared, use less if desired
- 2 tbsp lemon juice, fresh
- 2 tbsp dill, fresh, chopped fine
- Kosher salt and pepper to taste
Garnish
- 3 tbsp green onion, chopped
The Process
Mise en Place
- Gather all your ingredients. Preheat oven to 425 degrees. Thaw the corn. Remember to leave the skin on the garlic cloves. Chop the dill, finely for the sauce. Slice the green onions for the garnish.
Prep the Roasting Ingredients
- Cut the potatoes into quarters if they are small, and 16ths if they are larger. The goal is bite sized pieces. Add to a sheet pan.
- Chop the red onion, fine dice. Add the onion and the corn to the sheet pan distributing evenly. Add the garlic cloves to the sheet pan, no particular order or configuration.
- Generously add sunflower (or olive) oil to the potatoes, about 1-2 tablespoons. Generously add Kosher salt and pepper. Mix with your hands to distribute the oil and salt and pepper. Place in the a 425 degree oven for about 25-30 minute or until potatoes are nicely roasted.
Cook the Bacon and Make the Sauce
- While the potatoes are roasting, slice the bacon into lardons (small strips), add to a cold skillet, and cook on medium high until until crispy. Remove to a plate lined with paper towels.
- Measure and add all the sauce ingredients to a medium-sized bowl and mix well. Remember, if you are dairyful, Parmesan cheese can be substituted for the nutritional yeast. Once the garlic is out of the oven, you will use add it to the sauce. Add kosher salt and pepper to taste.
Making the Garlic Paste
- The potatoes should now be out of the oven. Removed from the sheet pan to a large bowl or roasting pan. While they are cooling a bit, find the garlic cloves. Remove the skins and place on your cutting board.
- Chop the garlic coarsely, and then, using the side of your chef's knife, smear into a paste. Then, add the garlic paste to the sauce and mix to combine.
Marry all the Ingredients
- Add the bacon to the potatoes mixture, then add small amounts of sauce and begin to mix gently. Add as much or as little sauce as you like. Taste to see if you need to add more salt or pepper.
- Garnish with sliced green onions and enjoy! The potato salad is wonderful cold too!