This Fried Potato Salad Recipe is crispy, creamy and full of flavor. It is different from regular potato salad. The potatoes are fried until golden and crunchy, then mixed with a creamy dressing.
This Fried Potato Salad Recipe is perfect for picnics, family gatherings or barbecues. The salad is easy to make at home with simple ingredients.
Each bite gives a crunchy, soft and creamy combination that everyone loves. This Fried Potato Salad Recipe is quick, tasty and perfect for both adults and kids. It is a fun twist on a classic dish.
My Experience With This Potato Salad
I love making this recipe because it is crunchy and creamy. Frying the potatoes gives them a golden, crispy texture. Mixing them with dressing makes the salad soft inside.
I usually serve it at family dinners or BBQs. It takes about 30 minutes to make from start to finish. The aroma of fried potatoes is irresistible. Everyone always asks for seconds.
The creamy dressing complements the fried potatoes perfectly. This Fried Potato Salad Recipe is simple, delicious and fun to prepare. It is always a hit at home.
Recipe Card Info
- Recipe Name: Fried Potato Salad
- Servings: 4–6 servings
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Course: Salad / Side
- Cuisine: American
- Calories: 250 kcal per serving
Equipment List
- Large frying pan or skillet
- Medium pot for boiling potatoes
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Knife and cutting board
- Slotted spoon
Ingredients You Need for Fried Potato Salad
- 4 medium potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon mustard
- 2 green onions, chopped
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
- Optional: paprika or fresh herbs for garnish
Step-by-Step Guide
- Boil the Potatoes
Place cubed potatoes in a pot of water. Boil until slightly tender but not fully cooked. - Drain the Potatoes
Drain boiled potatoes in a colander. Let them cool slightly before frying for best texture. - Heat Oil in Pan
In a large skillet, heat vegetable oil over medium heat until shimmering and hot. - Fry the Potatoes
Add boiled potatoes to the skillet. Fry until golden brown and crispy, stirring occasionally. - Remove and Drain
Use a slotted spoon to remove potatoes. Place on a paper towel to remove excess oil. - Prepare Dressing
In a mixing bowl, combine mayonnaise, sour cream and mustard. Mix until smooth and creamy. - Add Potatoes to Dressing
Add fried potatoes to the bowl with dressing. Gently toss to coat evenly without breaking them. - Add Eggs and Green Onions
Fold in chopped hard-boiled eggs and green onions. Mix gently for a creamy and textured salad. - Season the Salad
Add salt and pepper to taste. Sprinkle optional paprika or fresh herbs for extra flavor. - Serve the Salad
Transfer to a serving bowl. Serve warm or at room temperature. Enjoy your crunchy, creamy fried potato salad.
Tips to Make the Best Fried Potato Salad
- Fry potatoes until golden for maximum crispiness.
- Use slightly undercooked boiled potatoes for better texture.
- Gently fold ingredients to avoid breaking potatoes.
- Use fresh green onions and eggs for flavor.
- Serve immediately for the best taste and crunch.
Common Mistakes to Avoid
- Overboiling potatoes, which makes them mushy.
- Frying potatoes at too low heat, causing soggy texture.
- Mixing too roughly, breaking potatoes.
- Not seasoning properly, leading to bland salad.
- Adding dressing too early, making potatoes soggy.
Serving Suggestions
Serve Fried Potato Salad as a side for burgers, grilled chicken or BBQ ribs. It also pairs well with sandwiches or steak. You can enjoy it warm or chilled.
Perfect for family meals, potlucks or picnics. Garnish with paprika, parsley or chives for a colorful presentation.
Variations You Can Try
- Add cooked bacon bits for a smoky flavor.
- Use red potatoes for a colorful variation.
- Mix in pickles or relish for tanginess.
- Add shredded cheese for extra richness.
- Include bell peppers or celery for crunch and color.
Storage and Reheating Tips
- Store in an airtight container in the fridge for up to 2 days.
- Do not refrigerate for more than 48 hours to maintain texture.
- Reheat gently in a skillet if you prefer warm potatoes.
- Avoid microwaving too long, as potatoes may become soft.
- Add fresh green onions before serving for a fresh taste.
Nutrition Information
| Item | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 6 g |
| Fat | 15 g |
| Carbohydrates | 25 g |
| Sugar | 2 g |
| Fiber | 2 g |
Health Benefits
Potatoes provide energy, fiber, and essential vitamins. Eggs add protein. Green onions add vitamins and antioxidants. Making this salad at home avoids preservatives. Fried potato salad can be part of a balanced meal when eaten in moderation.
Fried Potato Salad Recipe
Ingredients
- 4 medium potatoes peeled and cubed
- 2 tablespoons vegetable oil
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon mustard
- 2 green onions chopped
- 2 hard-boiled eggs chopped
- Salt and pepper to taste
- Optional: paprika or fresh herbs for garnish
Instructions
Boil the Potatoes
- Place cubed potatoes in a pot of water. Boil until slightly tender but not fully cooked.
Drain the Potatoes
- Drain boiled potatoes in a colander. Let them cool slightly before frying for best texture.
Heat Oil in Pan
- In a large skillet, heat vegetable oil over medium heat until shimmering and hot.
Fry the Potatoes
- Add boiled potatoes to the skillet. Fry until golden brown and crispy, stirring occasionally.
Remove and Drain
- Use a slotted spoon to remove potatoes. Place on a paper towel to remove excess oil.
Prepare Dressing
- In a mixing bowl, combine mayonnaise, sour cream and mustard. Mix until smooth and creamy.
Add Potatoes to Dressing
- Add fried potatoes to the bowl with dressing. Gently toss to coat evenly without breaking them.
Add Eggs and Green Onions
- Fold in chopped hard-boiled eggs and green onions. Mix gently for a creamy and textured salad.
Season the Salad
- Add salt and pepper to taste. Sprinkle optional paprika or fresh herbs for extra flavor.
Serve the Salad
- Transfer to a serving bowl. Serve warm or at room temperature. Enjoy your crunchy, creamy fried potato salad.
Notes
- Fry potatoes until golden for maximum crispiness.
- Use slightly undercooked boiled potatoes for better texture.
- Gently fold ingredients to avoid breaking potatoes.
- Use fresh green onions and eggs for flavor.
- Serve immediately for the best taste and crunch.
FAQs about Fried Potato Salad Recipe
1. Can I make this salad ahead of time?
Yes, but it is best to fry potatoes just before serving for maximum crispiness.
2. Can I use other types of potatoes?
Yes, red, Yukon gold, or russet potatoes all work well in this recipe.
3. Can I make it vegetarian?
Yes, skip eggs or bacon to make it vegetarian-friendly.
4. Can I use olive oil instead of vegetable oil?
Yes, olive oil works, but it may slightly change the flavor.
5. How long can I store the salad?
Store in the fridge for up to 2 days. Best eaten fresh for crunch.
Final Thoughts
This Fried Potato Salad Recipe is crunchy, creamy and delicious. It is easy to make at home and loved by everyone.
Perfect for picnics, BBQs or family meals. The combination of crispy potatoes, creamy dressing, eggs and green onions is irresistible. Try this recipe today for a tasty, fun twist on classic potato salad.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!