Fried Potato Salad
Crispy, golden potatoes meet creamy, tangy dressing in this irresistible Fried Potato Salad—a bold twist on the classic side dish. Featuring perfectly fried Russet potatoes tossed in a luscious blend of mayonnaise, Dijon mustard, apple cider vinegar, and a touch of honey, this recipe delivers a delightful combination of textures and flavors. Crisp celery, zesty red onion, and optional smoky bacon crumbles add vibrant depth, while fresh parsley provides a bright finishing touch. Perfect served warm or at room temperature, this crowd-pleasing side dish is ideal for barbecues, potlucks, or any occasion that calls for comfort food with a modern flair. Make your next gathering unforgettable with this delectable fried potato salad!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 cup Vegetable oil
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Celery stalks
- 0.5 small Red onion
- 2 tablespoons Fresh parsley
- 4 slices Bacon (optional)
Instructions
Peel and dice the russet potatoes into 1-inch cubes. Rinse them under cold water to remove excess starch, then pat dry with a kitchen towel.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the potato cubes in a single layer, working in batches if necessary to avoid overcrowding.
Fry the potatoes for 8-10 minutes, turning occasionally, until they are golden brown and crisp. Use a slotted spoon to transfer the fried potatoes to a plate lined with paper towels to drain excess oil. Sprinkle with a pinch of salt while still hot.
If using bacon, cook the slices in a separate skillet over medium heat until crispy. Transfer to a paper towel to drain, then crumble into small pieces once cooled.
While the potatoes cool slightly, prepare the dressing by combining the mayonnaise, Dijon mustard, apple cider vinegar, honey, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a large mixing bowl. Whisk until smooth and creamy.
Dice the celery stalks and finely chop the red onion. Add them to the mixing bowl with the dressing.
Chop the fresh parsley and set aside for garnish.
Gently fold the fried potatoes into the bowl with the dressing and vegetables until well coated. If using bacon, add the crumbled pieces to the salad and mix in.
Taste and adjust seasoning with additional salt and pepper, if needed.
Transfer the fried potato salad to a serving dish and sprinkle with the chopped parsley. Serve warm or at room temperature.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 22.4 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.1 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 981 mg | 21% | |
*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.
