Bacon Fried Potato Salad Bites with Fry Sauce


Growing up in the South, there’s not a party or BBQ without potato salad on the menu! Trying to use up the leftovers the next day, I came up with this dish. I pump up my potato salad with bacon and then deep fry it! What’s more Southern than deep fried party food?! Dip it into the delicious fry sauce and you’ve got an appetizer or side the whole crowd will love!

preparation

preparation Time
15 mins

cook Time
15 mins

servings
15

calories
1180 per serving

ingredients

  • 6 cup Idaho potatoes, cubed, peeled
  • 1 tablespoons salt
  • 4 hard-boiled eggs, chopped
  • 6 slices cooked bacon, chopped fine
  • 3/10 cup celery, minced
  • 3/10 cup green onion, sliced
  • 2 teaspoons garlic powder
  • 2 teaspoons cajun seasoning
  • 1/4 cup sweet pickle relish
  • 2 tablespoons yellow mustard
  • 2 tablespoons fresh flat leaf parsley, chopped
  • 3/10 cup mayonnaise
  • 6 cup vegetable oil
  • 1 cup all-purpose flour
  • 2 eggs
  • 2 tablespoons water
  • 2 cup panko breadcrumbs
  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 2 teaspoons garlic powder
  • 1 teaspoons worcestershire sauce
  • 1 teaspoons sriracha
  • 2 teaspoons apple cider vinegar

directions

Step 2

In a large mixing bowl, stir together the chopped egg, bacon, celery, green onion, garlic powder, Cajun seasoning, pickle relish, mustard, parsley and mayonnaise. Add the potatoes and stir, slightly mashing, until the mixture is evenly blended and there is an equal amount of smooth and cubed potatoes.

Step 3

Line a large cookie sheet with wax paper. Using a small cookie scoop, create small balls about 1 heaping Tablespoon each, of the potato salad mixture and line them up evenly on the cookie sheet. Place in the freezer for about 30 minutes, or until the balls are firm enough to roll.

Step 4

Heat the oil to 375 degrees in a large, high sided pot over medium-high heat, fitted with a candy thermometer.

Step 5

To set up the breading station, pour the remaining 1 teaspoon of the salt and the flour into a small pie plate and whisk it together. Whisk together the eggs and water in another pie plate and the panko in a third plate. Set aside for later use.

Step 6

Remove the tray of the potato salad bites from the freezer, and handling them carefully, dredge first in the flour, then egg mixture and finally in the panko mixture. Place the breaded balls in the hot oil carefully and fry for 3-5 minutes, or until browned and crisp. Remove from the oil and drain on a paper towel lined tray.

recipe by

Lauren W.


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