Fried Potato Salad 5fix Recipes

FRIED POTATO SALAD

Steps:

• Sprinkle potatoes with applewood seasoning. In a large skillet, heat oil over medium heat. Add potatoes in batches; cook, stirring frequently, until potatoes are tender, 15-20 minutes. Cool completely. Transfer to a large bowl., Add remaining ingredients; gently toss to coat. Refrigerate until serving.,

DEEP FRIED POTATO SALAD

Steps:

• Dice onions and celery.
• Fry bacon crisp and crumble.
• Add cream cheese, sour cream and cheddar cheese in large bowl.
• Cut potatoes in 3/4-inch chunks and deep fry 5 to 7 minutes.
• Add to other ingredients while hot and mix well.

FRIED POTATO SALAD

Steps:

• Preheat the oven to 300°F Bake the potatoes until tender,about 1 hour. Cool and cut them into 3/4-inch squares. Mix the mayonnaise, mustard, and salt and pepper to taste in a medium bowl.
• Heat about 1 inch of oil in a deep skillet or small pot until a deep-fry thermometer reads 325 degrees F. Fry the potatoes until golden brown and crisp, about 3 to 5 minutes. Drain on paper towels.
• Combine the potatoes with the mayonnaise mixture, taste, and season. Serve warm.
• Serve immediately; the salad does not hold well for long periods.

FRIED POTATO SALAD

Steps:

• In a pressure cooker, combine potatoes and water. Cover, set to high, and cook until the potatoes are just underdone. Drain the potatoes, cover, and refrigerate until thoroughly chilled, at least 1 hour. Cut the potatoes into 1/4-inch thick slices. Set aside. (Note: if you don't have a pressure cooker, you can certainly just put the potatoes into boiling water in a large pot on the stove, and cook until just underdone.).
• In a large skillet over medium-high heat, cook bacon until crisp, 7 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Reserve bacon fat in the skillet. Let bacon cool, then crumble it into pieces. Set aside.
• Transfer 1 tablespoon of bacon fat to a bowl and set aside. Reserve 3 tablespoons bacon fat in the skillet and discard any remaining fat.
• Set skillet over medium-high heat and arrange potato slices in the pan in a single layer. Cook, turning potatoes once, until brown and crispy, about 2 minutes per side. Using tongs, transfer potatoes to large bowl.
• Whisk the mustard, vinegar, salt, and pepper into the bowl with the 1 tablespoon of reserved bacon fat. Slowly drizzle in the olive oil, whisking constantly. Pour dressing over potatoes. Add the bacon, parsley, green onions, salt, and pepper and stir gently to combine. Serve immediately.

CLASSIC POTATO SALAD

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

WARM POTATO SALAD WITH FRIED ONIONS

Steps:

• cook the potatoes, peel and cube.
• chop the onion and fry in a deep frying pan until golden. (Add cubed celery and fry lightly.).
• add cubed potatoes, lemon juice, and salt.
• mix together gently until heated through.