National Culinary Review

Fried Idaho Potato Salad

Susan Goss, Executive Chef
West Town Tavern
Chicago
Yield: 25 servings

Idaho Potato Commission

The inspiration for Susan Goss’ fried Idaho potato salad—with a hot, crunchy outside and cool, creamy middle—came from a similar dish she enjoyed in New Orleans.

For the salad, Fisher marinates portobello mushrooms in a mixture of olive oil, balsamic vinegar, red wine vinegar, thyme and rosemary. Then he grills or bakes them until they turn dark and have a deep, rich flavor. Next, he cooks up sweet Walla Walla onion strips in a skillet. Then he whisks together a dressing of olive oil, stone-ground mustard, sea salt and fresh-ground black pepper. He combines steamed Washington red or Yukon gold new potatoes, mushrooms and onions, and douses with dressing.

5 lbs. peeled Idaho potatoes, cut in ½-inch dice

1 T. + 1 t. kosher salt

1½ cups cornichons, sliced

5 cups sweet onion, small dice

5 cups celery, small dice

1¼ cups flat-leaf parsley, chopped 2½ cups plain mayonnaise

1¼ cups buttermilk

1¼ t. ground white pepper

5 cups mashed potatoes, prepared,
seasoned, warm
Seasoned flour, as needed for breading
Idahoan Instant Mashed Potato Flakes,
as needed for breading

1) Cover diced potatoes with cold
water; add 1 T. kosher salt. Bring
to a boil; cook until just tender.
Drain; shock to cool. 2) In large
bowl, combine cooled potatoes with
cornichons, onion, celery, parsley,
mayonnaise, buttermilk, pepper
and mashed potatoes; mix gently
but completely. Taste; season, if
necessary. Refrigerate 1 hour until
well-chilled. 3) Put seasoned flour, egg
whites/buttermilk mixture and Idahoan
Instant Mashed Potato Flakes in three
separate pans. Using #12 ( 22⁄3-oz.)
disher, scoop portions of potato salad
into flour; coat well, shake off excess
flour. Dip floured potato salad in egg/
buttermilk mixture. Roll in potato
flakes. Place on sheet pans to hold
for service. 4) At service, deep-fry at
350ºF 15-20 seconds, until crispy on
the outside and still cold inside.

flavor,” says Fisher, who recommends
serving the salad with grilled or smoked
beef, salmon, chicken or pork. “I like this
flavor combination with the balsamic
vinegar and stone-ground mustard because
it is hearty. I like potato salad in general
because it gives potatoes a great flavor
profile. Most Americans associate potato
salad with summer and casual dining, but
this salad dresses up the potato with less
saturated fat and gives it the chance to
serve well with almost any fine-dining meal.”
Downs also finds potato salad’s versatility
appealing. “Since diners are so familiar
with potato salad, you can add different
components to it, and people are still
comfortable,” he says.