5 pounds Idaho® Potatoes, peeled, cut into 1/2-inch dice
1 1/2 cup cornichon, sliced
5 cups sweet onion, small dice
5 cups celery, small dice
1 1/4 cups flat leaf parsley, chopped
2 1/2 cups mayonnaise, plain
1 1/4 cups buttermilk
1 1/4 teaspoon white pepper, ground
1 teaspoon kosher salt, to taste
5 cups mashed potatoes, prepared, seasoned, warm
Seasoned flour for breading, as needed
As needed mixture of 2C egg whites and 2C buttermilk, whisked well for breading
As needed Idahoan Instant-Mash Potato Flakes for breading
Cover diced Idaho® potatoes with cold water and add 1 tablespoon kosher salt. Bring to a boil and cook until just tender.
Drain and shock to cool. Combine cooled potatoes with remaining ingredients through mashed potatoes in a large bowl and mix gently but completely.
Taste for seasoning.
Refrigerate 1 hour until well chilled.
Have pans of flour ready, seasoned with salt and pepper, egg white/buttermilk mixture and Idahoan Instant Mash Potato Flakes for breading.
Using a #12 (2-2/3 oz) disher, scoop portions of potato salad into the seasoned flour, coat well and shake off excess flour. Dip floured potato salad into buttermilk mixture and finally roll in potato flakes.
Place on sheet pans to hold for service.
At service, deep fry 350°F for 15-20 seconds until crispy on the outside and still cold inside.