It’s Sunday. The guys are coming over for football and you are left with the question of “what on earth am I going to feed them?!” It’s time to add a new member to your weekly line-up of easy go-tos. If you have ever gone to Earl’s for ribs, you know the amazingness that is their warm potato salad. Thankfully, I have found an easy (and not bad for you!) version of this delicious classic that is sure to please even the non-potato salad lovers (seriously, I hate potato salad and I LOVE this). So bring on the bacon-loving goodness and football fanatics – because you will be the champion of Sunday Football entertaining.

INGREDIENTS

3-4 lbs baby potatoes
2 ears of corn, boiled or steamed (about 1 cup)
1 onion, chopped
3 tbs garlic, chopped
8 thick-cut bacon strips, cut crosswise into small lardons
2 green onions, thinly sliced crosswise

For the dressing:
1/3 cup parmesan cheese, shredded
1/3 cup mayonnaise
1/3 cup plain greek yogurt
1 tbs lemon juice
1 tbs dill

INSTRUCTIONS

Bring a large saucepan of water to a boil over medium heat. Season with salt and add potatoes.

Meanwhile, cook the bacon over medium-high heat in a skillet. Once cooked, set aside to drain on a plate with paper towel. Keeping the fat in the pan, sauté the onions. Add the garlic once onions are almost translucent. Continue to cook until garlic is fragrant.

Slice the corn kernels off the ears of corn. In a large bowl, mix together dressing ingredients, corn kernels, bacon and onion mixture. Let sit while potatoes cook.

When potatoes are tender (about 10-15 mins), drain and let sit until cool enough to handle. Slice potatoes in halves or quarters. By not slicing before boiling, the potatoes will better retain their flavour and texture.

Add potatoes to dressing mixture and toss. Serve warm topped with green onions.

Serves 8-10