Description
A classic potato salad with a delightful crispy twist! Tender boiled potatoes are combined with creamy dressing, hard-boiled eggs, and added texture from pan-fried potato cubes.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 1/2 cup vegetable oil, plus more if needed for frying
- 4 large eggs
- 1 cup mayonnaise
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 2 tablespoons dill pickles, finely chopped (or pickle relish)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- 1. Boil the Potatoes: In a large pot, bring generously salted water to a rolling boil. Add 2 pounds of scrubbed and cubed (1-inch) Yukon Gold potatoes. Cook for about 10-12 minutes, or until the potatoes are easily pierced with a fork but still firm and not falling apart. Drain them very well in a colander and let them steam dry for a few minutes to remove excess moisture.
- 2. Fry the Potatoes: Heat 1/2 cup of vegetable oil in a large, sturdy skillet over medium-high heat. Once the oil is hot and shimmering, add about half of the boiled potato cubes in a single, even layer. Avoid overcrowding the pan, as this will cause the potatoes to boil rather than fry, resulting in a less crispy texture. Fry for 4-6 minutes per side, until deeply golden brown and delightfully crisp. Use a slotted spoon to transfer the fried potatoes to a plate lined with paper towels to absorb excess oil. Season them lightly with salt while they are still warm. Repeat this frying process with the remaining boiled potatoes, adding more oil to the skillet as needed to maintain sufficient depth for frying.
- 3. Hard-Boil the Eggs: Place 4 large eggs in a medium saucepan and cover them with cold water by about one inch. Bring the water to a vigorous boil over high heat. Once it reaches a full boil, immediately remove the saucepan from the heat, cover it tightly with a lid, and let it stand undisturbed for 10-12 minutes. Carefully drain the hot water and immediately plunge the eggs into an ice bath or run cold water over them to stop the cooking and make them easier to peel. Once cooled, peel the eggs and chop them finely.
- 4. Make the Dressing: In a large mixing bowl, combine 1 cup of mayonnaise, 1/4 cup of finely chopped red onion, 1/4 cup of finely chopped celery, 2 tablespoons of finely chopped dill pickles (or relish), 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar. Stir well until all ingredients are thoroughly combined. Season the dressing mixture with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper, or to your taste.
- 5. Combine and Chill: Gently add the chopped hard-boiled eggs, the un-fried boiled potatoes, and the prepared fried potato pieces to the bowl containing the dressing. Toss everything together very carefully using a large spoon or spatula. The goal is to coat all the ingredients evenly with the dressing without mashing the potatoes, especially the delicate fried ones. Ensure the fried potatoes retain as much of their crisp texture as possible. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
- 6. Garnish and Serve: Before serving, stir the Fried Potato Salad gently. Garnish the top with 2 tablespoons of freshly chopped parsley for a touch of color and freshness. Serve this delightful salad chilled.
Notes
Store leftover Fried Potato Salad in an airtight container in the refrigerator for up to 3-4 days. It is best served cold and should not be reheated, as this will compromise the crispy texture of the fried potatoes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boil and Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Estimate 350-450
- Sugar: Estimate <5g
- Sodium: Estimate 400-600mg
- Fat: Estimate 25-35g
- Carbohydrates: Estimate 30-40g
- Fiber: Estimate 3-5g
- Protein: Estimate 4-6g