Fried Potato Salad is the most unique way to serve a picnic dish. They may be kept chilled and accompanied by a tossed salad or chilled soup. Perfect with burgers or steaks.
Fried Potato Salad

Fried Potato Salad
 
Author:
Recipe type: Salads
Cuisine: American
Serves: 12
Ingredients
  • 3 pounds Russet potatoes, peeled, 1/2-inch cubes
  • 1 Tablespoon Kosher salt
  • 3/4 Cup cornichon, sliced
  • 2 1/2 Cups sweet onion, medium dice
  • 2 1/2 Cups celery, medium dice
  • 1 1/4 Cups mayonnaise
  • 3/4 Cup buttermilk
  • 3/4 Cup Italian parsley, chopped
  • 1/2 teaspoon white pepper, ground
  • 2 eggs, lightly beaten, medium
  • 2 Tablespoons whole milk
  • flour, as needed
  • 2 Cups instant potato flakes
Instructions
  1. Place potatoes and salt in a large pot with cold water. Bring to a boil; cook until just tender, drain and cool.
  2. Transfer to a bowl, toss with cornichon, onion, celery, mayonnaise, buttermilk, parsley and pepper. Taste for seasoning, adding salt and pepper as necessary.
  3. Form potato mixture into cakes with a 3-inch mold; chill overnight.
  4. Mix eggs and milk together. Coat cakes with flour, egg mixture and potato flakes. Deep fry to order until crispy.
  5. Serve accompanied by a tossed salad or chilled soup.

 

Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.