Southern Fried Potato Salad
Get ready to wow your taste buds with this Southern Fried Potato Salad—a delicious twist on a classic comfort food favorite! This recipe combines the golden, crispy indulgence of perfectly fried Russet potatoes with the creamy and tangy flavors of a traditional potato salad dressing. Seasoned with smoked paprika, Dijon mustard, and a splash of apple cider vinegar, it’s packed with bold Southern charm. Crisp celery, zesty pickle relish, and hard-boiled eggs add layers of texture and flavor that make every bite irresistible. Perfect for summer cookouts, potlucks, or family dinners, this warm and hearty side dish is the ultimate crowd-pleaser. Easy to prepare in under an hour, it’s sure to become a new favorite in your recipe collection!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 0.75 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 stalks Celery
- 0.5 medium Red onion
- 2 tablespoons Pickle relish
- 3 large Boiled eggs
- 2 tablespoons Fresh parsley
Instructions
Peel the potatoes and cut them into bite-sized cubes, approximately 1-inch in size. Rinse the potatoes under cold water to remove excess starch, then pat them dry with a kitchen towel.
Heat the vegetable oil in a large cast-iron skillet or deep pan over medium-high heat until it reaches 350°F (175°C). Use a thermometer if needed to monitor the temperature.
Carefully add the potato cubes to the hot oil in batches to avoid overcrowding the pan. Fry the potatoes for 6-8 minutes per batch, or until they are golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt, black pepper, and smoked paprika while they are still hot.
While the potatoes are cooling, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
Finely chop the celery, red onion, and parsley. Stir them into the dressing along with the pickle relish. Chop the boiled eggs and add them to the bowl, gently folding them into the mixture.
Once the fried potatoes have cooled slightly, gently fold them into the dressing mixture. Be careful not to mash the potatoes; the goal is to coat them while maintaining their crispy texture.
Taste and adjust the seasoning with additional salt or pepper if needed. Garnish with extra parsley before serving.
Serve the Southern Fried Potato Salad warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
6286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 571.9 g | 733% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 272.1 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 4107 mg | 179% | |
| Total Carbohydrate | 285.6 g | 104% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 24.6 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 293 mg | 23% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 6367 mg | 135% | |
*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.
