Description
This Fried Potato Salad takes the traditional favorite to a whole new level. Instead of boiled potatoes, golden pan-fried potatoes bring crispy edges and rich flavor to every bite. Tossed with a creamy dressing and mixed with crunchy veggies, this side dish is bold, satisfying, and perfect for BBQs, potlucks, or family dinners.
Ingredients
Scale
- 2 lbs potatoes, diced
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup red onion, diced
- 1/2 cup celery, chopped
- 2 hard-boiled eggs, chopped
- 1/4 cup green onions, sliced
- Salt and black pepper, to taste
- Paprika, for garnish
Instructions
- Boil diced potatoes for 8–10 minutes until just fork-tender. Drain and let dry completely.
- Heat olive oil in a large skillet over medium heat. Add potatoes in a single layer and cook 10–15 minutes, turning occasionally, until golden brown and crispy on the edges. Let cool slightly.
- In a large bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Add fried potatoes, red onion, celery, chopped eggs, and green onions to the bowl. Gently toss until evenly coated.
- Refrigerate for at least 30 minutes to allow flavors to blend. Sprinkle with paprika before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Fried Potato Salad, Creamy Potato Salad, Crispy Potato Salad