Fried Potato Salad Recipe
This Fried Potato Salad Recipe is crispy, creamy and full of flavor. It is different from regular potato salad.
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.