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Fried Potato Salad Recipe

Fried Potato Salad

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Average Rating:

Total Reviews: 24

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  • on April 27, 2011

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    OMG, I thought this was wonderful, and so did my husband! The texture was amazing! I did do a couple of things different. I don't like dijon mustard too much, so I always use Inglehofer's hot honey mustard whenever dijon is called for. Didn't have any capers or red onion and I ran out of celery so I just used scallions. Also, I don't know if anyone else thought so, but I thought this needed more mayo, so I used probably about 3/4 c. instead of 1/3 c. (Mayo is just about my favorite condiment, I should be Paula's sister in that respect! I will definitely make this potato salad again and again. Deep frying the potatoes really made all the difference in the world. Thanks Pat and Gina for another great, great recipe!!! Keep 'em coming!

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  • on February 24, 2011

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    I made this for my family and they love it . It was a fresh texture and new look for potatoe salad . I got to say even my pickest eater wanted more.

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  • on December 22, 2010

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    I loved it and so did the family, it was a great hit. They ate it all up:

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  • on November 11, 2010

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    This was alsome. Keep up the good show. KING OF BBQ AND QUEEN OF BBQ TOO

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  • on November 06, 2010

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    LOVED it! Only changes I made was to fry in vegetable oil instead (pan fried instead of deep fried them and used green onions in place of red (what I had on hand. Next time I'm going to take another reviewer's idea of roasting the potatoes...much easier than dealing with frying. Now waiting for the apple cider-injected pork to finish on the grill (from this episode :

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  • on October 29, 2010

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    I love it ... My family and friends love it ...... and I just adore you guys keep up the good work...

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  • on August 27, 2010

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    I have never commented on a recipe that I have tried, but let me tell you...wild horses could have kept me from this review!

    Pat and Gina I have enjoyed watching your show for some time now and have finally taken the time to try one of your recipes. Fried potato salad is a HOMERUN baby!

    The only thing I did different was to take the suggestion to roast the potatos instead of frying, only because I don't like the mess and odor that fried foods leave in my kitchen. Plus I decided it would be quicker and easier.

    You know how potato salad has to sit for a day to taste really good? NOT this time. This is heavenly right away. I'm planning on taking this to my families Labor Day reunion and also plan on taking the recipe with me as I know it will be a huge hit!

    Thanks so very much for the smiles and the yummy potato salad!

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  • on July 06, 2010

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    this was so good i made it two nites in a row...thanks you to the neely's!!!!!!!!

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  • on June 06, 2010

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    We wanted to try this, but a little healthier version. So we used our favorite roasted potato technique and then proceded as written - awesome!

    To roast potatoes, prep the spuds as directed, but then soak in VERY cold, salted water for about 20 minutes. Preheat oven to 475 degrees. Pur a few Tbls of extra-virgen olive oil on two sheet pans and crack some fresh pepper on top. Drain and dry the potatoes really well. Toss the potatoes in the olive oil and pepper, then roast for 20 min. Toss, the spuds and rotate the pans. Roast another 20 min or so until crispy and brown - but don't over do it otherwiase they will dry out.

    Blot with paper towels and salt them when they come out of the oven, let cool for 10 min or so then toss with the dressing. MMMMMmmm!

    PS I added fresh parsely to the dressing too.

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  • on June 01, 2010

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    All I can say is wow...my husband made this yesterday for our neighborhood cookout and it was FANTASTIC! I wanted to keep it for myself...LOL....everyone loved it...the taste and texture was amazing and it was easy...the only problem we had was we didn't make enough! I love the Neely's recipes...

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