Fried Potato Salad

Crispy, golden potatoes meet creamy, tangy dressing in this irresistible Fried Potato Salad—a bold twist on the classic side dish. Featuring perfectly fried Russet potatoes tossed in a luscious blend of mayonnaise, Dijon mustard, apple cider vinegar, and a touch of honey, this recipe delivers a delightful combination of textures and flavors. Crisp celery, zesty red onion, and optional smoky bacon crumbles add vibrant depth, while fresh parsley provides a bright finishing touch. Perfect served warm or at room temperature, this crowd-pleasing side dish is ideal for barbecues, potlucks, or any occasion that calls for comfort food with a modern flair. Make your next gathering unforgettable with this delectable fried potato salad!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 1 cup Vegetable oil
• 1 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Honey
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 medium Celery stalks
• 0.5 small Red onion
• 2 tablespoons Fresh parsley
• 4 slices Bacon (optional)

Directions

Step 1

Peel and dice the russet potatoes into 1-inch cubes. Rinse them under cold water to remove excess starch, then pat dry with a kitchen towel.

Step 2

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the potato cubes in a single layer, working in batches if necessary to avoid overcrowding.

Step 3

Fry the potatoes for 8-10 minutes, turning occasionally, until they are golden brown and crisp. Use a slotted spoon to transfer the fried potatoes to a plate lined with paper towels to drain excess oil. Sprinkle with a pinch of salt while still hot.

Step 4

If using bacon, cook the slices in a separate skillet over medium heat until crispy. Transfer to a paper towel to drain, then crumble into small pieces once cooled.

Step 5

While the potatoes cool slightly, prepare the dressing by combining the mayonnaise, Dijon mustard, apple cider vinegar, honey, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a large mixing bowl. Whisk until smooth and creamy.

Step 6

Dice the celery stalks and finely chop the red onion. Add them to the mixing bowl with the dressing.

Step 7

Chop the fresh parsley and set aside for garnish.

Step 8

Gently fold the fried potatoes into the bowl with the dressing and vegetables until well coated. If using bacon, add the crumbled pieces to the salad and mix in.

Step 9

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 10

Transfer the fried potato salad to a serving dish and sprinkle with the chopped parsley. Serve warm or at room temperature.

Nutrition Facts

Serving size	1735.7 grams (1735.7g)

Amount per serving	% Daily Value*
Calories	4823

Total Fat 401.20g	514%
Saturated Fat 50.10g	251%
Polyunsaturated Fat 134.40g
Cholesterol 271mg	90%
Sodium 4363mg	190%
Total Carbohydrate 290.10g	105%
Dietary Fiber 20.70g	74%
Total Sugars 21.70g
Protein 43.20g	86%

Vitamin D 0IU	0%
Calcium 222mg	17%
Iron 13mg	74%
Potassium 6367mg	135%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.0%

Protein: 3.5%

Carbs: 23.5%