Fried Idaho Potato Salad
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Credit: Susan Goss, Executive Chef West Town Tavern, Chicago
The National Culinary Review, May 2010
5 lbs. peeled Idaho potatoes, cut in ½-inch dice
1 T. + 1 t. kosher salt
1½ cups cornichons, sliced
5 cups sweet onion, small dice
5 cups celery, small dice
1¼ cups flat-leaf parsley, chopped
2½ cups plain mayonnaise
1¼ cups buttermilk
1¼ t. ground white pepper
5 cups mashed potatoes, prepared, seasoned, warm
Seasoned flour, as needed for breading
Mixture of 2 cups egg whites and 2 cups buttermilk, whisked well, as needed for breading
Idahoan Instant Mashed Potato Flakes, as needed for breading
1. Cover diced 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 cornichons, onion, celery, parsley, mayonnaise, buttermilk, pepper and mashed potatoes; mix gently but completely. Taste; season, if necessary. Refrigerate 1 hour until well-chilled.
3. Put seasoned flour, egg whites/buttermilk mixture and Idahoan Instant Mashed Potato Flakes in three separate pans. Using #12 (22/3-oz.) disher, scoop portions of potato salad into flour; coat well, shake off excess flour. Dip floured potato salad in egg/buttermilk mixture. Roll in potato flakes. Place on sheet pans to hold for service.
4. At service, deep-fry at 350ºF 15-20 seconds, until crispy on the outside and still cold inside.
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