FRIED POTATO SALAD
Recipe courtesy of The Neelys
Show: Down Home with the Neelys
Episode: Family BBQ
Total: 20 min
Prep: 10 min
Cook: 10 min
Yield: 4 to 6 servings
Level: Easy
Peanut oil, for frying
2 pounds russet potatoes, cut into 1/2-inch cubes
Salt and freshly ground black pepper
2 tablespoons Dijon mustard
1/3 cup mayonnaise
2 tablespoons chopped fresh dill
3 tablespoons capers
1/2 red onion, finely chopped
2 stalks celery, finely diced
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
Add the potatoes to the hot oil and fry until golden and crisp, about 5 minutes. Remove from the fryer to a paper towel lined sheet tray to drain. Season with salt and pepper, to taste.
While the potatoes are frying, mix together the mustard, mayonnaise, dill, and capers in a small bowl.
Add the fried potatoes to a large serving bowl. Toss in the red onion and celery, then gently fold in the mayonnaise dressing. Season with more salt and pepper, if needed, and serve.
Posted by: pgeistfeld@yahoo.com
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment