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.
