Fried Potato Salad

Potato salad is the most popular item at a picnic, whether creamy or dressed in a vinaigrette, stuffed with other vegetables or simple herbs. Fried potato salad is one of the more unique potato salad recipes in which the potatoes go straight to the frying pan, no boiling involved. That renders them crisp on the outside and fluffy inside, and all the better to hold up to the creamy, tangy dressing—without the risk of them falling apart.

These spuds also get tossed in a savory applewood spice rub before hitting the oil, so that smoky aroma blooms and intensifies as the potatoes cook. The sweet-and-spicy flavor mixes into the Miracle Whip dressing along with other ingredients, including onion, green pepper and hard-boiled eggs. It gives this vegetarian potato salad a sense of smokiness without including bacon.

Ingredients for Fried Potato Salad

• Potatoes: Waxy potato varieties like reds and Yukon Golds that won’t turn into boiled mush are usually the best potatoes for potato salad, but frying makes peeled russet potatoes an option, too. Use potatoes that look and feel smooth, firm and wrinkle-free.
• Seasoning: Applewood seasoning adds sweetness, spicy heat and smokiness to this recipe for potato salad. The ground blend usually includes chiles, garlic, sugar, salt and applewood smoke flavoring. Depending on the seasoning brand, you may want to add salt and pepper to taste.
• Canola oil: Use canola oil to fry potatoes without settin off the smoke alarm. Some of the other best oils for frying include sunflower oil and refined safflower oil.
• Onion: Raw onion is a standard ingredient in many potato salad recipes, but it can be pretty pungent when tossed with the mild-tasting tubers. Chop it finely for this salad and consider using a type of onion with a mellow flavor, like a sweet or red onion.
• Green pepper: Green bell pepper tastes equally sweet and spicy, a balance that works well in this fried potato salad recipe. If you prefer a sweeter taste, use yellow, orange or red pepper.
• Miracle Whip: Think of Miracle Whip as mayonnaise that includes sugar and spices.
• Hard-boiled eggs: As the solo protein in this recipe, hard-boiled eggs add a rich creaminess beyond the dressing. Eggs with cooked yolks work best in potato salad.

Directions

Step 1: Fry the potatoes

Sprinkle the potato pieces with the applewood seasoning. In a large skillet, heat the oil over medium heat. Add the potatoes in batches and cook, stirring frequently, until they’re tender, 15 to 20 minutes. Let them cool completely.

Editor’s Tip: To minimize splattering, dry the potato surfaces with a clean tea towel and sprinkle on the spice rub. When heating oil for frying, wait until it shimmers before you add the potatoes so that the pieces start to crust over immediately. Let the oil return to shimmering temperature between batches.

Step 2: Mix the salad

Transfer the fried potatoes to a large bowl. Add the onion, green pepper, Miracle Whip, hard-boiled eggs, salt and pepper and gently toss to coat. Refrigerate the salad until you’re ready to serve it.

Editor’s Tip: Miracle Whip turns greasy when tossed with hot potatoes, so spread the cooked potato pieces in a single layer on baking sheets and let them cool completely before you add the dressing. Chill the salad for at least an hour, ideally several, to let the flavors meld together.

Fried Potato Salad Variations

• Deep-fry the potatoes: For potatoes with the ultimate crunchy exterior and creamy center, make this a deep-fried potato salad. To deep-fry at home, set a cast-iron Dutch oven on the stovetop and cook the potatoes in batches.
• Add other ingredients: Add chopped celery, green onion tops, cucumber or capers to the salad. Grate your own cheese, like sharp cheddar or smoked Gouda, and fold it into the salad. Snip in fresh herbs, like dill and chives. If you add bacon, chop applewood-smoked strips to match the seasoning.
• Change the dressing: While the potatoes are still hot, toss them with a splash of apple cider vinegar for extra tang. Replace the Miracle Whip with your favorite mayonnaise-based potato salad dressing, or make a creamy dressing that starts with sour cream or yogurt. Tzatziki, a yogurt-based dip, is ready-made for this potato salad. Replace the dressing with a dairy-free option, like the one on Greek potato salad made with red wine vinegar, mustard and garlic.

How to Store Fried Potato Salad

Put an airtight lid on a bowl of fried potato salad or transfer it to a tightly sealed container and store it in the refrigerator. For safety, only store fried potato salad if it has been out of the fridge for less than two hours at room temperature, or less than an hour in the hot sun at a picnic.

How long does fried potato salad last?

Fried potato salad lasts three to four days in the refrigerator. The flavors become more balanced the longer it sits, so you might prefer the taste on day two. With time, the fried potatoes will lose some crispness, and their creamy centers will develop a slight chewiness.

Can you make fried potato salad ahead of time?

You can fry the potatoes and boil the eggs ahead of time for this recipe for fried potato salad. Fried potatoes don’t last longer in the fridge than fried potato salad, so cook the potatoes just a day in advance unless you plan to finish the salad in one sitting. Hard-boiled eggs keep well for up to a week in the refrigerator, whether in their shells or peeled and sealed in an airtight container. Once you add the dressing, you should eat the salad within four days.

Fried Potato Salad Tips

Can you use leftover fried potatoes for fried potato salad?

Leftover fried potatoes work well in fried potato salad. Ones cut into 1/4- to 1/2-inch chunks (rather than wedges or grated hash browns) hold up best as a cold salad. The fresher the leftovers, the better; fried potatoes soften in the fridge. If you have leftover breakfast potatoes, mix them into fried potato salad as soon as they cool and stick the salad in the refrigerator. Just like that, you’ll have lunch or a side dish for dinner ready for the next day.

What can you serve with fried potato salad?

Fried potato salad pairs well with barbecue recipes, from grilled pork chops with smokin’ sauce to huli huli chicken. Serve it alongside mains smoked over applewood chips, like smoked pork butt. Smoked bacon and cheddar cheese bacon cheeseburger sliders are a perfect pairing. Other smoky side dishes that complement fried potato salad include bacon-wrapped avocado wedges and mushroom bacon bites. To keep the meal vegetarian, sear mushroom burgers and fire off grilled corn in husks to serve with fried potato salad.