Fried Idaho® Potato Salad
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Credit: Susan Goss, Executive Chef/Co-owner, West Town Tavern, Chicago
The National Culinary Review, June 2012
5 lbs. Idaho® potatoes, peeled, ½-inch dice
1 T. + 1 t. (or to taste) kosher salt
1½ cups sliced cornichon
5 cups small-dice sweet onion
5 cups small-dice celery
1¼ cups chopped flat leaf parsley
2½ cups plain mayonnaise
1¼ cups buttermilk
1¼ t. ground white pepper
5 cups mashed potatoes, prepared, seasoned, warm
Seasoned flour, for breading, as needed
2 cups each egg whites and buttermilk, whisked well, for breading, as needed
Idahoan Instant-Mash Potato Flakes, for breading, as needed
1. Cover potatoes with cold water; add 1 T. kosher salt. Bring to a boil; cook until just tender. Drain; shock to cool.
2. In large bowl, combine cooled potatoes with cornichon, onion, celery, parsley, mayonnaise, buttermilk, pepper and mashed potatoes; mix gently but completely. Taste for seasoning. Refrigerate 1 hour until well-chilled.
3. Prepare pans of seasoned flour, egg white/buttermilk mixture and Idahoan Instant-Mash Potato Flakes for breading. Using #12 (22/3 oz.) disher, scoop portions of potato salad into seasoned flour. Coat well; shake off excess flour. Dip floured potato salad into egg white/ buttermilk mixture; roll in potato flakes. Place on sheet pans; hold for service.
4. At service, deep-fry at 350°F 15-20 seconds until crispy on outside and still cold inside.
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