FRIED GERMAN POTATO SALAD
Steps:
- Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Put pot on stove on medium flame and add salt. When water comes to a boil, and the potatoes are cooked, drain the potatoes and spread out on a side towel to dry.
- While potatoes are doing their thing, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan with a wad of paper towels (and crank up the heat), add a decent amount of a neutral oil, like canola, and heat it until you get some smoke.
- Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.
- After a few minutes, shake the pan and get the other sides going. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper. Serve warm.
FRIED POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- 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.
HOME-FRIED POTATOES
Yummy 'home-style' fried potatoes. Chunky and flavorful fried potatoes with onion, green pepper and parsley.
Provided by dakota kelly
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
- In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
- Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 38.3 g, Fat 10.6 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 601.6 mg, Sugar 4.3 g
FRIED POTATO SALAD
This recipe began with leftover fried potatoes I had on hand. We liked it so much that now I fry potatoes just to make this unique potato salad. Sometimes I add grated sharp cheddar for a cheesy twist. -Leann Stallard, Dryden, Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Sprinkle potatoes with applewood seasoning. In a large skillet, heat oil over medium heat. Add potatoes in batches; cook, stirring frequently, until potatoes are tender, 15-20 minutes. Cool completely. Transfer to a large bowl., Add remaining ingredients; gently toss to coat. Refrigerate until serving.,
Nutrition Facts : Calories 362 calories, Fat 25g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 585mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
FRENCH FRIED POTATO SALAD
We ran out of potatoes one lazy Saturday, and potato salad was just the thing we needed to go with our grilled hamburgers. Turns out we had lots of French fries on hand in the freezer--so I baked up a batch and dressed them using my traditional recipe. The potato salad turned out so good, I've been making it with French fries since then.
Provided by Food Network
Categories side-dish
Yield Serves 4
Number Of Ingredients 9
Steps:
- Set French fries aside; keep warm. In a large bowl, combine all remaining ingredients until well blended. Add French fries to mixture in bowl; blend in with spatula, using folding motion, being careful not to break fries. Serve immediately.
SWEET HEAT POTATO SALAD #5FIX
5- Ingredient Fix Contest Entry Tropical fruits and mango habanero salsa combine with diced potatoes in this sweet heat side dish.
Provided by RChan13
Categories Potato
Time 25m
Yield 7-8 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the potatoes according to package instructions. Place in a large bowl; add the remaining ingredients plus reserved fruit juice. Gently toss to coat. Cover and refrigerate 1 hour to blend flavors.
Nutrition Facts : Calories 6, Fat 0.1, Sodium 1.2, Carbohydrate 1.2, Fiber 0.4, Sugar 0.8, Protein 0.2
SIMPLY-FIED POTATO SALAD #5FIX
5-Ingredient Fix Contest Entry. Simply Mashed Potatoes make a wonder and easy Potato Salad. Forget about peeling potatoes! Serve with the traditional baked bean, chicken or ham.
Provided by MasterofFaster
Categories Potato
Time 30m
Yield 1 Large Salad, 12 serving(s)
Number Of Ingredients 5
Steps:
- Prepare potatoes according to package directions. Mix in remaining ingredients. Serve warm or chilled.
Nutrition Facts : Calories 135.3, Fat 9.7, SaturatedFat 2.3, Cholesterol 192.1, Sodium 467.9, Carbohydrate 4.5, Fiber 0.5, Sugar 2.9, Protein 7
FRIED POTATO SALAD #SP5
Official Contest Entry: Simply Potatoes 5Fix. This potato salad is a take on a classic that has all the flavor and much less work.
Provided by The Gnome Garden
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook bacon until crisp. Remove from pan. Heat Potatoes in Bacon Drippings until warm and coat. Remove from heat. Let stand until cool. Add all other ingredients together stir to combine. Add salt and pepper to taste. Works best with non-stick or cast iron skillet. Let everything cool completely in the fridge.
Nutrition Facts : Calories 505.1, Fat 43, SaturatedFat 16.3, Cholesterol 81.4, Sodium 894.4, Carbohydrate 15, Fiber 0.1, Sugar 4.1, Protein 15.9
POTATO & PEANUT BUTTER FRIED BANANAS #5FIX
5-Ingredient Fix Contest Entry. My inspiration for this recipe came from the "King". It's no secret that one of Elvis Pressely's favorite snacks was a fried peanut butter and banana sandwhich encrusted in potato chips. So I went for the banana encrusted in potato and peanut butter then deep fried it of coarse. I was surprised how well the flavors worked and the banana was just perfect. A great easy snack or what a way to dress up a banana split.
Provided by tonistime
Categories Dessert
Time 12m
Yield 1/2 banana per person, 4 serving(s)
Number Of Ingredients 5
Steps:
- Warm potatoes 30 seconds in microwave.
- With a spoon make sure potatoes are mashed really good getting all lumps out.
- Add peanut butter and combine with powdered sugar, blend well.
- Place bananas in batter make sure bananas well coated on all sides.
- Drop bananas in hot oil cook for 45-60 seconds.
- Serve with powdered sugar sprinkled on top.
Nutrition Facts : Calories 148.5, Fat 5.3, SaturatedFat 1.1, Sodium 46.7, Carbohydrate 25, Fiber 2.4, Sugar 16.6, Protein 3.2
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