Deep Fried Potato Salad
Indulge in the ultimate comfort food twist with this irresistible **Deep Fried Potato Salad**—a crispy, creamy fusion that's perfect for any gathering. This recipe takes classic potato salad to bold new heights by deep-frying tender Russet potato cubes to golden perfection, giving them a crunchy exterior that pairs beautifully with a tangy, herb-infused dressing made of mayonnaise, sour cream, Dijon mustard, and fresh parsley and dill. With its blend of textures and flavors, this innovative dish can be served warm as a decadent side or chilled for a refreshing take on traditional potato salad. Whether you're hosting a barbecue, potluck, or simply craving something unique, this deep-fried delight is sure to be a crowd-pleaser. **Crispy potato salad**, **deep-fried recipes**, and **herb dressing**—this dish has all the elements of a next-level side!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 cups Vegetable oil (for frying)
- 0.5 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Buttermilk
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tablespoon Dijon mustard
- 2 teaspoons Apple cider vinegar
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh dill (chopped)
- 2 stalks Green onions (sliced)
Instructions
Peel the potatoes and cut them into 1-inch cubes. Rinse in cold water and pat dry.
Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
In a mixing bowl, combine the flour, cornstarch, garlic powder, paprika, 1 teaspoon of salt, and black pepper. Stir until well mixed.
Pour the buttermilk into another shallow bowl.
Dip each potato cube into the buttermilk, then coat it thoroughly in the flour mixture. Place the coated potatoes on a plate and repeat with all cubes.
Carefully place the coated potatoes into the hot oil in small batches. Fry for 4-5 minutes or until golden brown and crispy.
Use a slotted spoon to remove the fried potatoes from the oil, transferring them to a plate lined with paper towels to drain excess oil.
In a separate large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and the remaining 1 teaspoon of salt until smooth.
Add the chopped parsley, dill, and sliced green onions to the dressing. Stir to combine.
Once the fried potatoes have cooled slightly, gently toss them in the prepared dressing until evenly coated.
Serve the deep-fried potato salad immediately as a warm side dish, or chill it in the fridge for a unique cold potato salad experience.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.7 g | 227% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.2 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 687 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
