1/4cupNutritional Yeast, or 1/2 cup grated Parmesan cheese if using dairy
1tspWorcestershire sauce
3tsp horseradish, prepared, use less if desired
2tbsplemon juice, fresh
2tbspdill, fresh, chopped fine
Kosher salt and pepper to taste
Garnish
3tbspgreen 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!