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Fried Idaho® Potato Salad

Fried Idaho® Potato Salad
  • ServingsServings


  • 1 1/2 C Cornichon, sliced
  • 5 C Sweet Onion, small dice
  • 5 C Celery, small dice
  • 1 1/4 C Flat Leaf Parsley, chopped
  • 2 1/2 C Mayonnaise, plain
  • 1 1/4 C Buttermilk
  • 1 1/4 tsp White Pepper, ground
  • 1 tsp Kosher Salt, to taste
  • 5 C Mashed Potatoes, prepared, seasoned, warm
  • As Needed Seasoned Flour for breading
  • As Needed Mixture of 2C Egg Whites and 2C Buttermilk, whisked well for breading
  • As Needed Idahoan Instant-Mash Potato Flakes for breading



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.

3 Combine cooled potatoes with remaining ingredients through mashed potatoes in a large bowl and mix gently but completely.

4 Taste for seasoning.

5 Refrigerate 1 hour until well chilled. Have pans of flour ready, seasoned with salt and pepper, egg white/buttermilk mixture

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.

7 Dip floured potato salad into buttermilk mixture and finally roll in potato flakes. 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.

Source: Idaho Potato Commission

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