FRIED POTATO SALAD
This recipe began with leftover fried potatoes I had on hand. We liked it so much that now I fry potatoes just to make this unique potato salad. Sometimes I add grated sharp cheddar for a cheesy twist. -Leann Stallard, Dryden, Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Sprinkle potatoes with applewood seasoning. In a large skillet, heat oil over medium heat. Add potatoes in batches; cook, stirring frequently, until potatoes are tender, 15-20 minutes. Cool completely. Transfer to a large bowl., Add remaining ingredients; gently toss to coat. Refrigerate until serving.,
Nutrition Facts : Calories 362 calories, Fat 25g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 585mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
FRIED POTATO SALAD
From Diners, Drive-ins and Dives cookbook. Courtesy of Richard Sanell of Cafe on the Route, Baxter Springs, Ka.
Provided by mightyro_cooking4u
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 300°F Bake the potatoes until tender,about 1 hour. Cool and cut them into 3/4-inch squares. Mix the mayonnaise, mustard, and salt and pepper to taste in a medium bowl.
- Heat about 1 inch of oil in a deep skillet or small pot until a deep-fry thermometer reads 325 degrees F. Fry the potatoes until golden brown and crisp, about 3 to 5 minutes. Drain on paper towels.
- Combine the potatoes with the mayonnaise mixture, taste, and season. Serve warm.
- Serve immediately; the salad does not hold well for long periods.
Nutrition Facts : Calories 250.8, Fat 15.6, SaturatedFat 2.2, Cholesterol 11.5, Sodium 551.5, Carbohydrate 26.7, Fiber 2, Sugar 3.6, Protein 2.7
DEEP FRIED POTATO SALAD
This is a recipe I thought of trying to think of something else to fry when frying a turkey. It seemed a shame not to fry something else while the oil was hot.
Provided by dave huffman
Categories Christmas
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Dice onions and celery.
- Fry bacon crisp and crumble.
- Add cream cheese, sour cream and cheddar cheese in large bowl.
- Cut potatoes in 3/4-inch chunks and deep fry 5 to 7 minutes.
- Add to other ingredients while hot and mix well.
FRIED POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
- Add the potatoes to the hot oil and fry until golden and crisp, about 5 minutes. Remove from the fryer to a paper towel lined sheet tray to drain. Season with salt and pepper, to taste.
- While the potatoes are frying, mix together the mustard, mayonnaise, dill, and capers in a small bowl.
- Add the fried potatoes to a large serving bowl. Toss in the red onion and celery, then gently fold in the mayonnaise dressing. Season with more salt and pepper, if needed, and serve.
FRIED GERMAN POTATO SALAD
Steps:
- Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Put pot on stove on medium flame and add salt. When water comes to a boil, and the potatoes are cooked, drain the potatoes and spread out on a side towel to dry.
- While potatoes are doing their thing, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan with a wad of paper towels (and crank up the heat), add a decent amount of a neutral oil, like canola, and heat it until you get some smoke.
- Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.
- After a few minutes, shake the pan and get the other sides going. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper. Serve warm.
FRIED MASHED POTATO BALLS
Fried mashed potatoes are crisp on the outside and fluffy on the inside. The key to making this recipe is to use chilled, firm mashed potatoes. Serve these fried mashed potato balls with sour cream or ranch salad dressing on the side. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.
Nutrition Facts : Calories 290 calories, Fat 19g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 496mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
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