Fried Potato Salad

By Master Chef on May 15th, 2019 · In Dinner, Entertaining, Herbs and Spices, Luncheon, Meals, Regional and Ethnic, Rice and Grains, Salads, Techniques, Vegetables

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

Author: Epicurus.com Kitchens

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

Place potatoes and salt in a large pot with cold water. Bring to a boil; cook until just tender, drain and cool.
Transfer to a bowl, toss with cornichon, onion, celery, mayonnaise, buttermilk, parsley and pepper. Taste for seasoning, adding salt and pepper as necessary.
Form potato mixture into cakes with a 3-inch mold; chill overnight.
Mix eggs and milk together. Coat cakes with flour, egg mixture and potato flakes. Deep fry to order until crispy.
Serve accompanied by a tossed salad or chilled soup.

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