Fried Potato Salad
A warm and crispy twist on classic potato salad, featuring golden-brown potatoes and vibrant vegetables.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Potatoes (Yukon Gold or Russet)
- Vegetables (bell peppers, onions, celery)
- Olive Oil or Butter
- Vinegar (apple cider or white vinegar)
- Salt
- Pepper
- Dijon Mustard
- Fresh Herbs (parsley or dill)
Instructions
- Chop the potatoes, wash and peel them before cutting into 1-inch cubes.
- Soak the chopped potatoes in cold water for about 30 minutes.
- Boil the potatoes in salted water until just tender (10-15 minutes).
- Drain the potatoes and allow them to cool slightly.
- Heat olive oil and butter in a skillet over medium heat.
- Fry the potatoes until golden brown and crispy, about 5-7 minutes.
- Add chopped onions, bell peppers, and celery, sautéing for another 5-7 minutes.
- Whisk together vinegar, mustard, salt, pepper, and fresh herbs in a small bowl.
- Toss the warm potatoes and vegetables with the dressing.
- Allow the salad to sit for a few minutes to meld flavors.
Notes
Can be made ahead, just toss ingredients together before serving to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
Keywords: potato salad, fried potato salad, side dish
Find it online: https://ivoryapron.com/fried-potato-salad/