Fried Potato Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 484
- Total Fat
- 40
- Saturated Fat
- 7
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 5
- Sodium
- 530
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
Peanut oil, for frying
2 pounds russet potatoes, cut into 1/2-inch cubes
Salt and freshly ground black pepper
2 tablespoons Dijon mustard
1/3 cup mayonnaise
2 tablespoons chopped fresh dill
3 tablespoons capers
1/2 red onion, finely chopped
2 stalks celery, finely diced
Directions
- 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.