Southern Fried Potato Salad Food
EASY SOUTHERN POTATO SALAD RECIPE
A classic Southern Potato Salad, just like Grandma used to make; this easy old-fashioned side-dish is creamy, tangy deliciousness. And, it's full of crunchy dill pickles, yellow mustard, mayonnaise, and must-have hard-boiled eggs!
Provided by Sharon Rigsby
Time 27m
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil over high heat. When the water starts to boil add 2 teaspoons of kosher salt and the potato cubes and cook for approximately 10 minutes. The potatoes are cooked when you can take a piece of potato and mash with a fork with little resistance. Drain the potatoes in a colander.
- Pour the drained and cooked potatoes back in the pan and use a potato masher to mash them 3-4 times. This step makes your potato salad even creamier and ensures that the potatoes soak up more of the mayonnaise mixture.
- While the potatoes are cooking, combine the mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, and salt and pepper in a large bowl and mix well. Add the cooked potatoes and fold in.
- Garnish with a dash of paprika.
- Refrigerate and serve chilled. Enjoy!
Nutrition Facts : Calories 219 kcal, Carbohydrate 33 g, Protein 5 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 91 mg, Sodium 617 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving
FRIED POTATO SALAD
This recipe began with leftover fried potatoes I had on hand. We liked it so much that now I fry potatoes just to make this unique potato salad. Sometimes I add grated sharp cheddar for a cheesy twist. -Leann Stallard, Dryden, Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Sprinkle potatoes with applewood seasoning. In a large skillet, heat oil over medium heat. Add potatoes in batches; cook, stirring frequently, until potatoes are tender, 15-20 minutes. Cool completely. Transfer to a large bowl., Add remaining ingredients; gently toss to coat. Refrigerate until serving.,
Nutrition Facts : Calories 362 calories, Fat 25g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 585mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
SOUTHERN FRIED POTATOES RECIPE
Easy Southern Fried Potatoes are best when cooked in a cast iron skillet. Follow our step-by-step, photo illustrated recipe to make them.
Provided by Steve Gordon
Categories Side Dishes
Time 30m
Number Of Ingredients 5
Steps:
- Wash and dry potatoes. Peel if desired.
- Slice the potatoes into ¼ inch thick slices.
- Place a skillet over Medium heat on your stove top.
- When skillet is hot, add the oil and the bacon grease.
- When the oil is hot, carefully add the potatoes.
- Add black pepper to taste, as desired.
- Stir potatoes to coat in oil.
- Cover the skillet and let potatoes cook 10 minutes, stirring once halfway through.
- Slice the onion.
- Add the onion to the potatoes.
- Cover again. Cook 5 more minutes. Remove lid.
- Cook uncovered for about 5 more minutes to let potatoes slightly brown.
- Add salt to taste.
- Remove from skillet and place in a serving bowl.
- Enjoy!
FRIED POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
- Add the potatoes to the hot oil and fry until golden and crisp, about 5 minutes. Remove from the fryer to a paper towel lined sheet tray to drain. Season with salt and pepper, to taste.
- While the potatoes are frying, mix together the mustard, mayonnaise, dill, and capers in a small bowl.
- Add the fried potatoes to a large serving bowl. Toss in the red onion and celery, then gently fold in the mayonnaise dressing. Season with more salt and pepper, if needed, and serve.
FRIED GERMAN POTATO SALAD
Steps:
- Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Put pot on stove on medium flame and add salt. When water comes to a boil, and the potatoes are cooked, drain the potatoes and spread out on a side towel to dry.
- While potatoes are doing their thing, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan with a wad of paper towels (and crank up the heat), add a decent amount of a neutral oil, like canola, and heat it until you get some smoke.
- Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.
- After a few minutes, shake the pan and get the other sides going. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper. Serve warm.
SOUTHERN POTATO SALAD
Southern Potato Salad is a classic recipe for potlucks, picnics and BBQs. It's creamy, tangy and ready in 30 minutes, or make it a day ahead.
Provided by Kristin Maxwell
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Place diced potatoes in a large pot and cover with water. Add a couple teaspoons of salt and bring the water to a boil over medium-high heat.
- Cook until potatoes are fork tender, about 10 minutes. Watch closely and do not overcook or the potatoes will become mushy. Drain and set aside.
- In a large bowl, stir together mayonnaise, mustard, pickle relish, garlic powder, sugar and vinegar.
- Add potatoes and stir to coat completely. Fold in eggs, celery and green onions. Taste and add salt and pepper as desired. If desired, top with a few sliced eggs and a sprinkle of paprika.
Nutrition Facts : Calories 438 kcal, Carbohydrate 35 g, Protein 8 g, Fat 30 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 131 mg, Sodium 383 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 23 g, ServingSize 1 serving
SOUTHERN POTATO SALAD
Steps:
- In a medium saucepan add potatoes, broth, bay leaf, and 1/2 tsp salt. Add water to make sure the potatoes are covered. Bring everything to a boil then reduce to a simmer and cook for roughly 10 minutes until potatoes are fork tender.
- Drain the potatoes. Remove the bay leaf and set potatoes aside.
- Place eggs in the saucepan and add water then boil eggs. Drain and allow to cool before peeling.
- Mix potatoes with the mayonnaise, mustard, sour cream, and seasonings (sugar, salt, garlic powder, paprika). Add dill, celery, vinegar, relish, onions, and eggs mixing well. Taste for flavor, then adjust with more seasoning and/or mayo and mustard. Cover and refrigerate for at least an hour.
- Garnish with fresh dill and paprika.
Nutrition Facts : Calories 344 kcal, Carbohydrate 26 g, Protein 6 g, Fat 24 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 95 mg, Sodium 997 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 19 g, ServingSize 1 serving
FRIED POTATO SALAD
From Diners, Drive-ins and Dives cookbook. Courtesy of Richard Sanell of Cafe on the Route, Baxter Springs, Ka.
Provided by mightyro_cooking4u
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 300°F Bake the potatoes until tender,about 1 hour. Cool and cut them into 3/4-inch squares. Mix the mayonnaise, mustard, and salt and pepper to taste in a medium bowl.
- Heat about 1 inch of oil in a deep skillet or small pot until a deep-fry thermometer reads 325 degrees F. Fry the potatoes until golden brown and crisp, about 3 to 5 minutes. Drain on paper towels.
- Combine the potatoes with the mayonnaise mixture, taste, and season. Serve warm.
- Serve immediately; the salad does not hold well for long periods.
Nutrition Facts : Calories 250.8, Fat 15.6, SaturatedFat 2.2, Cholesterol 11.5, Sodium 551.5, Carbohydrate 26.7, Fiber 2, Sugar 3.6, Protein 2.7
SOUTHERN "FRIED" CHICKEN
Enjoy Tom Kerridge's lighter version of southern "fried" chicken. Its mouth-watering secret is a low-fat buttermilk marinade and a crispy crumb packed with flavour. Each serving provides 509 kcal, 63g protein, 42g carbohydrates (of which 6g sugars), 7g fat (of which 2g saturates), 4g fibre and 3.2g salt.
Provided by Tom Kerridge
Categories Main course
Yield Serves 4
Number Of Ingredients 25
Steps:
- For the marinade, mix the ingredients together in a large bowl, add the chicken and coat well. Refrigerate overnight, or for at least four hours.
- For the potato salad, place the potatoes into a saucepan of cold water, bring to the boil and cook for 20 minutes or until tender. Drain and set aside to cool. In a small bowl, mix the yoghurt, mayonnaise, mustard and wine vinegar together and set aside.
- Preheat the oven to its hottest setting and line a large baking tray with baking paper.
- For the crispy coating, mix all the ingredients together in a shallow bowl. Dip the chicken into the mixture and turn to coat well on all sides. Place on the lined baking tray. Spray each thigh 4-5 times with the oil.
- Cook on the top shelf for 20-30 minutes, or until crispy, browned and cooked through. To test, poke the thickest part of the thigh with a skewer, the juices should run clear.
- Halve the cooled potatoes and place into a serving bowl. Toss with the yoghurt mixture, pickles and herbs and season to taste. Serve alongside the Southern-style thighs.
Nutrition Facts : Calories 509kcal, Carbohydrate 42g, Fat 7g, Fiber 4g, Protein 63g, SaturatedFat 2g, Sugar 6g
SOUTHERN FRIED POTATO SALAD
Just a twist on regular potato salad...frying the potatoes instead of boiling them. I know I should be ashamed of myself. Homemade fries are better (just chop potatoes and fry in whatever oil you have until crispy) but you can also use frozen. Also, you can peel the potatoes if you prefer.
Provided by little_wing
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the potatoes (in batches if necessary) in hot oil until brown and crispy. Drain on paper towels and season with salt and pepper.
- Combine remaining ingredients in large bowl.
- Gently fold in warm potatoes and coat with mixture, being careful not to break the potatoes.
- Serve immediately.
Nutrition Facts : Calories 350.5, Fat 17.8, SaturatedFat 3, Cholesterol 104.7, Sodium 664.7, Carbohydrate 43.7, Fiber 3.8, Sugar 13.7, Protein 6.6
More about "southern fried potato salad food"
SOUTHERN POTATO SALAD - EATS BY THE BEACH
Southern potato salad is a creamy, tangy, flavorful side dish that goes perfectly with grilled meats, burgers, fried chicken…almost everything. This is comfort food that evokes …
From eatsbythebeach.com
Cuisine SouthernCategory Side DishServings 8Total Time 35 mins
From eatsbythebeach.com
Cuisine SouthernCategory Side DishServings 8Total Time 35 mins
- Cut the potatoes in half and place them in a large pot. Cover with water and sprinkle in the Kosher salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender when pierced with a fork – about 20-25 minutes. Use a colander to drain them well.
- In a medium bowl, whisk together the mayonnaise, mustard vinegar, sugar, relish, celery seed, salt, and pepper.
SOUTHERN RED POTATO SALAD | MCCALLUM'S SHAMROCK PATCH
Every Southern Belle takes great pride in her Southern Red Potato Salad, and I add only the best ingredients to mine such as Red Potatoes, real mayonnaise, yellow mustard, …
From themccallumsshamrockpatch.com
4.8/5 (10)Total Time 3 hrs 43 minsCategory SaladCalories 342 per serving
From themccallumsshamrockpatch.com
4.8/5 (10)Total Time 3 hrs 43 minsCategory SaladCalories 342 per serving
- Place the red potatoes that have been scrubbed, and cut into large chunks in a medium saucepan and cover with cold water about 1 inch over the top, add kosher salt to the water to season the red potatoes as they are cooking.
- Bring the water in the pan to a boil over medium-high heat, cook the red potatoes till they are fork tender yet firm, about 15-18 minutes.
- In a large bowl, combine mayonnaise, mustard, dill pickle juice, kosher salt, coarse black pepper, celery, jalapeno peppers or green bell peppers, Vidalia onions, baby dill pickles, and eggs. Mix ingredients until joined. Add the red potatoes and stir until lightly coated with sauce and ingredients.
SOUTHERN POTATO SALAD - MELISSASSOUTHERNSTYLEKITCHEN.COM
In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, pepper, garlic, celery seed and dill until fully blended. Add pickle relish, celery, red onion and …
From melissassouthernstylekitchen.com
5/5 (5)Total Time 4 hrs 35 minsCategory Side DishCalories 197 per serving
From melissassouthernstylekitchen.com
5/5 (5)Total Time 4 hrs 35 minsCategory Side DishCalories 197 per serving
- Cook cubed potatoes in salted water over medium-high heat for 8-10 minutes or just until fork tender. Do not overcook. Drain well.
- In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, salt, pepper, garlic, celery seed and dill until fully blended. Add pickle relish, celery, red onion and green onions.
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SOUL FOOD POTATO SALAD - WHISK IT REAL GUD
Soul food potato salad is a southern potato dish black people take very, very seriously. It's so serious that there's even a movie about it! Southern potato should be full of …
From whiskitrealgud.com
5/5 (3)Calories 219 per servingCategory Dinner, Lunch
From whiskitrealgud.com
5/5 (3)Calories 219 per servingCategory Dinner, Lunch
- Add cool water to a pot. Add the potatoes and chicken base. Mix very well. Let the water come to a boil. Do not overcook. Boil for 15 minutes or until the potatoes are easily pierced with a fork but not mushy. Drain the potatoes and place them into a large bowl. Set to the side for 15 minutes.
- Add cool water to a pot. Add the eggs and salt the water. Once the water comes to a rolling boil, remove the pot from the heat. Let the eggs sit in the hot water for about 10-12 minutes. Once eggs are done, cut each in half. With a spoon, scoop the egg from its shell.
- Add the eggs and dressing to the COOLED potatoes. Carefully combine dressing and eggs with the potatoes. Add sugar, salt and pepper for taste. Combine again. Cover and chill in the fridge for an hour or until you're ready to serve.
EASY CRISPY SOUTHERN FRIED POTATOES WITH BACON ...
Southern-fried potatoes are most commonly served with scrambled or fried eggs, eggs benedict, and maybe some cheese grits, a fruit salad, or even ambrosia. They would …
From gritsandpinecones.com
Ratings 1Calories 410 per servingCategory Breakfast, Dinner, Lunch
From gritsandpinecones.com
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- Place the cubed potatoes in a bowl full of cold water. Let them sit for about five minutes. Drain and rinse twice. Let them dry and remove any excess moisture with a paper towel.
- To make this dish ahead, instead of starting the potatoes in a skillet, add them to a medium-size saucepan over medium-high heat with water. (You do not need to soak or rinse them first.) Add a teaspoon of kosher salt. Bring to a boil and cook for about 10-12 minutes or until the potatoes are just shy of fork-tender. Drain and store in a covered container in the refrigerator for up to four days.
35 CLASSIC SOUTHERN FOODS GRANDMA USED TO MAKE — EAT THIS ...
From eatthis.com
- Deviled Eggs. The roots of "stuffed eggs" can be traced back to ancient Rome. But the term "devil" was introduced to describe spicy or highly seasoned food in great Britain in the 1700s.
- Buttermilk Biscuits. Southern grandmothers often had a bread bowl where they kept flour ready to mix biscuits for the dinner meal. They perfected the art of biscuit-making as an easy way to fill up hungry bellies at their table, and you can do the same today with a simple biscuit recipe.
- Fried Chicken. There may be nothing more iconic to the Southern food canon than fried chicken. The meat, dredged in thick flour and fried to a golden crisp, is a salty and satisfying meal.
- Peach Cobbler. While peaches are grown across the United States, there is something very special about the versions harvested in Georgia. Known as "The Peach State," connoisseurs swear by the quality of fruit grown in the state.
- Grits. If you're not from the South, I bet you've wondered what grits are. Similar to polenta, grits are made by grinding white corn called hominy. Before the kernels are ground, the hulls are removed, resulting in a fine consistency.
- Banana Pudding. Banana pudding is a staple at potluck dinners, comfort food at funerals, and a sweet ending for summer suppers. Southerners have enjoyed scoops of the cool custard topped with whipped meringue and studded with bananas and Nilla wafers for years, and it's not going away anytime soon.
- Chicken Pot Pie. While no one down South can claim that meat pot pies got their start in the area, there is hardly a family who doesn't sit down to this dish often.
- Chicken and Dumplings. Many memories of Southern grandmas involve them rolling out the dumpling dough right on the counter, flouring the surface to prevent it from sticking.
- Blackened Catfish. A funny-looking fish inhabits the creeks and rivers of the lower South, and it has whiskers. They are a fun fish to catch, simply caught by many Southern children with a cane pole loaded with a piece of a hot dog.
- Coca-Cola Cake. Some bakers in the South swear by the addition of Coca-Cola to cake to punch up the sweetness and add airiness to the texture with the carbonation.
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SOUTHERN POTATO SALAD (THE BEST) - COOKED BY JULIE
Begin by washing, peeling, and chopping the potatoes into 1-inch cubes. Place the potatoes in a large pot, cover with water, and add salt. Cook for 30 minutes or until the potatoes are fork-tender. Drain the potatoes in a colander and let them cool completely. Place the potatoes and the rest of the ingredients in a large bowl, season generously ...
From cookedbyjulie.com
5/5 (1)Total Time 40 minsCategory Side DishCalories 252 per serving
From cookedbyjulie.com
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Southern potato salad often includes chopped hard boiled eggs and pickles or mustard. Here are some tasty potato salad recipes to try: Creamy Potato Salad with Eggs, Peas and Chives. Potato Salad ...
From aol.com
Estimated Reading Time 2 mins
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In a large skillet or sauté pan, cook bacon until crisp. Remove from pan and allow to cool before rough chopping. Cook the potatoes in the rendered bacon fat until tender and golden. Salt and pepper to taste. Remove, and allow to drain on paper towels. Meanwhile, in a large mixing bowl, combine Paula Deen Honey Mustard Sauce with mayo and ...
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SOUTHERN FRIED POTATO SALAD RECIPES
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By Andy Bedwell Southern Potato Salad 5 pounds red potatoes, chopped medium size, boiled and cooled (salt potatoes really well while they are boiling) 1 large onion, chopped small Green onions 5 eggs, boiled, chopped small ¾ cup sweet salad cubes (if you want them like a relish, use food processor) 1 teaspoon mustard (just … Southern Potato Salad, Oven Fried …
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IFOOD.TV
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Southern Style Potato Salad Recipe - Soul Food Website trend www.soulfoodandsoutherncooking.com. A southern style potato salad for all occasions. This down south potato dish is great for potlucks, barbecues, picnics, church gatherings, or for whatever event you need to serve. As a favorite side dish, potatoes get plenty of attention …
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FRIED POTATO SALAD RECIPES
Fried Potato Salad Recipe - Food.com hot www.food.com. Mix the mayonnaise, mustard, and salt and pepper to taste in a medium bowl. Heat about 1 inch of oil in a deep skillet or small pot until a deep-fry thermometer reads 325 degrees F. Fry the potatoes until golden brown and crisp, about 3 to 5 minutes.
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From therecipes.info
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SOUTHERN POTATO SALAD RECIPE - OURRECIPES FOOD RECIPES
Southern Potato Salad. Posted in: Potato Dishes. Wed, Nov 23, 2011, 06:00, 10 Years ago . 0 out of 5 with 0 ratings comments: 0 - hits: 400 Directions. Peel and dice potatoes into bite sized pieces. Boil in large pot until desired doneness is reached. Drain and let cool. Once the potatoes are cooled mix all ingredients in a large bowl. Adjust mayonnaise, mustard and …
From ourrecipes.net
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