Fried Idaho® Potato Salad

Fried Idaho® Potato Salad

Susan Goss

New Orleans, LA

Yield: Serves 25



  1. Cover diced Idaho® potatoes with cold water and add 1 tablespoon kosher salt. Bring to a boil and cook until just tender.
  2. Drain and shock to cool. Combine cooled potatoes with remaining ingredients through mashed potatoes in a large bowl and mix gently but completely.
  3. Taste for seasoning.
  4. Refrigerate 1 hour until well chilled.
  5. Have pans of flour ready, seasoned with salt and pepper, egg white/buttermilk mixture and Idahoan Instant Mash Potato Flakes for breading.
  6. 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.
  7. Place on sheet pans to hold for service.
  8. At service, deep fry 350°F for 15-20 seconds until crispy on the outside and still cold inside.