Fried Potato Salad

 I often cook too many potatoes in the summertime so that I have leftover potatoes just to make this salad.   It's a bit different than your usual salad . . . and very tasty!  I love fried potatoes . . .  so why not fried potato salad?  You know it makes sense!  (As Del Boy would say!)





Leftover boiled potatoes (I like the baby ones) halved or quartered and fried, until crispy brown . . .

 

Tossed together with a punchy honey mustard vinaigrette . . .



Using not one, but two delicious mustards . . .  regular Dijon and a Whole Grain Dijon . . .  and then some sweet honey . . .

 

Some sherry vinegar, olive oil, seasoning and fresh thyme leaves seal the deal.  Delicious served with all grilled meats and fish.  This salad is truly a winner/winner chicken dinner!

*Fried Potato Salad*

Serves 6 to 8

Printable Recipe 

A delicious salad adapted to use leftover cooked baby potatoes.  (I always cook extra in the summer so that I can make this tasty dish!) 

2 1/4 pound of leftover cooked baby potatoes

1 1/2 TBS light olive oil for frying

1 tsp fresh thyme leaves

1 shallot, peeled and finely diced

2 TBS sherry vinegar

1 TBS Dijon mustard

2 TBS whole grain mustard

1 TBS runny honey

60ml of extra virgin olive oil (1/4 cup)

salt and black pepper to taste

mustard cress to garnish

Cut the potatoes into halves.   Heat the oil in a large skillet.  Tip in the potatoes and cook stirring, occasionally until they are golden brown and crisp.  Season lightly.

While the potatoes are frying, stir together the vinegar and shallots.  Let stand for 10 minutes.   Whisk in the mustards, honey and extra virgin olive oil.  Season to taste.  Set aside.

Tip the fried potatoes into a bowl.   Whisk the vinaigrette together again and tip it over the hot potatoes in the bowl, tossing to coat.   Serve warm or at room temperature with the mustard cress sprinkled over top.