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Fried Potato Salad

Fried Potato Salad Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 325
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
  • 3 tbsp vegetable oil
  • 4 slices thick-cut bacon, chopped
  • 1/2 cup finely chopped shallot
  • 2 garlic cloves, minced
  • 3 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup chopped fresh dill

Method
 

  1. In a large skillet over medium heat, cook bacon until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate, leaving the fat in the pan.
  2. Add vegetable oil to the skillet over medium-high heat. Fry potato cubes in a single layer, working in batches if needed, until deep golden and tender, 12 to 14 minutes. Season with salt and pepper and remove from the pan.
  3. Lower heat to medium; cook shallot in the pan until softened, 2 minutes, then garlic for 30 seconds. Add apple cider vinegar, scraping up browned bits. Off heat, whisk in Dijon mustard, honey, and olive oil until smooth.
  4. Return potatoes and bacon to the skillet, add dill, and toss to coat. Serve warm.

Notes

Serve this salad right away while the potatoes are crisp and the dressing is warm. For the best texture, don’t let it sit too long. Leftovers reheat decently in a skillet with a splash of oil.