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Warm Dill Potato Salad

Kimberly Ngarupe
  • 65 minutes
  • Serves 8

INGREDIENTS

1/2 lb

Yukon Gold Potatoes

1 c

Corn Kernals

3 cloves

Garlic; whole but smashed

1/2 TBSP

Olive Oil

4 slices

Thick Cut Bacon, cut into pieces

1/2 c

Mayonnaise

1/2 c

Sour Cream

1 tsp

Lemon Juice

1/2 tsp

Dried Dill Weed

1/4 c

Grated Parmesan Cheese

Salt and Pepper to taste

1 bunch

Green Onions; sliced