Creamy Fried Potato & Vegetable Salad
Creamy Fried Potato & Vegetable Salad
Ingredients
For the Crispy Potatoes and Sautéed Vegetables
- 1 1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
- 1/4 cup cooking oil, plus more as needed for frying
- 1 yellow onion, thinly sliced
- 1 cup carrots, shredded or julienned
- 1 red bell pepper, thinly sliced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Fresh Vegetables and Herbs
- 1/2 cup dill pickles, sliced into rounds
- 1/2 cup corn kernels, canned, drained, or frozen, thawed
- 2 tablespoons fresh dill, chopped
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup sour cream
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Heat 1/4 cup of cooking oil in a large skillet or frying pan over medium-high heat. Add the cubed potatoes in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 15-20 minutes, stirring occasionally, until golden brown and crispy on all sides and tender in the center. Season with a pinch of salt and pepper during the last few minutes of cooking. Remove the potatoes from the skillet and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 20 min
- 2
In the same skillet, add a little more cooking oil if needed. Add the sliced yellow onion and sauté over medium heat for 5-7 minutes, until softened and lightly browned. Add the shredded carrots and sliced red bell pepper to the skillet. Continue to sauté for another 5-7 minutes, until the vegetables are tender-crisp. Season with salt and pepper to taste. Remove from heat and set aside to cool slightly.
⏱️ 15 min
- 3
While the vegetables cool, prepare the dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, and sour cream until smooth. Season with salt and black pepper to taste.
⏱️ 5 min
- 4
In a large mixing bowl, combine the crispy fried potatoes, sautéed onions, carrots, and red bell pepper. Add the sliced dill pickles, corn kernels, and chopped fresh dill.
⏱️ 5 min
- 5
Pour the creamy dressing over the potato and vegetable mixture. Gently fold everything together until all ingredients are evenly coated. Taste and adjust seasoning (salt, pepper, or more dill) as desired.
⏱️ 5 min
- 6
Serve immediately for the crispiest potatoes, or chill for at least 30 minutes for flavors to meld. If chilling, the potatoes may soften slightly.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Fried Potato & Vegetable Salad
For the Crispy Potatoes and Sautéed Vegetables
- 1 1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
- 1/4 cup cooking oil, plus more as needed for frying
- 1 yellow onion, thinly sliced
- 1 cup carrots, shredded or julienned
- 1 red bell pepper, thinly sliced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Fresh Vegetables and Herbs
- 1/2 cup dill pickles, sliced into rounds
- 1/2 cup corn kernels, canned, drained, or frozen, thawed
- 2 tablespoons fresh dill, chopped
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup sour cream
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Heat 1/4 cup of cooking oil in a large skillet or frying pan over medium-high heat. Add the cubed potatoes in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 15-20 minutes, stirring occasionally, until golden brown and crispy on all sides and tender in the center. Season with a pinch of salt and pepper during the last few minutes of cooking. Remove the potatoes from the skillet and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 20 min - 2
In the same skillet, add a little more cooking oil if needed. Add the sliced yellow onion and sauté over medium heat for 5-7 minutes, until softened and lightly browned. Add the shredded carrots and sliced red bell pepper to the skillet. Continue to sauté for another 5-7 minutes, until the vegetables are tender-crisp. Season with salt and pepper to taste. Remove from heat and set aside to cool slightly.
⏱️ 15 min - 3
While the vegetables cool, prepare the dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, and sour cream until smooth. Season with salt and black pepper to taste.
⏱️ 5 min - 4
In a large mixing bowl, combine the crispy fried potatoes, sautéed onions, carrots, and red bell pepper. Add the sliced dill pickles, corn kernels, and chopped fresh dill.
⏱️ 5 min - 5
Pour the creamy dressing over the potato and vegetable mixture. Gently fold everything together until all ingredients are evenly coated. Taste and adjust seasoning (salt, pepper, or more dill) as desired.
⏱️ 5 min - 6
Serve immediately for the crispiest potatoes, or chill for at least 30 minutes for flavors to meld. If chilling, the potatoes may soften slightly.