Pan-Fried Potato Salad
Pan-fried potato salad relies on searing boiled potatoes in hot fat until they form a golden, crisp crust, then tossing them with a sharp mustard vinaigrette while they are still warm to absorb the dressing.
Texture is your target
The potatoes must be cooked through but firm before they hit the pan, otherwise they will disintegrate into mash.
- Heavy-bottomed cast iron skillet
- Large pot
- Slotted spoon
- Mixing bowl
What goes in.
- 1.5 lbYukon Gold potatoes, scrubbed and cut into 1-inch chunks
- 4 slicesthick-cut bacon, chopped
- 1/4 cupshallot, minced
- 2 tbspapple cider vinegar
- 1 tbspDijon mustard
- 1/4 cupfresh parsley, chopped
- To tasteblack pepper and kosher salt
Don't Crowd the Pan
Work in batches if necessary to ensure every potato piece has direct contact with the skillet; if they sit on top of each other, they steam instead of crisp.
The method.
Boil the potatoes
Place potatoes in a pot of cold salted water. Bring to a boil and cook until a knife slides into the center with no resistance, about 10–12 minutes. Drain and let them sit in the colander for 5 minutes to steam-dry.
Render the bacon
In a cast iron skillet over medium heat, fry the bacon until it is crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.
Sear the potatoes
Increase heat to medium-high. Add potatoes to the bacon fat in a single layer. Let them cook undisturbed for 3–4 minutes until a deep brown crust forms, then flip and repeat on the other side.
Whisk the dressing
While the potatoes finish, whisk the vinegar, mustard, and shallots in a bowl. Season with salt and pepper.
Combine
Remove the pan from heat. Pour the dressing directly over the hot potatoes, tossing to coat. Add the bacon and parsley, giving it a final stir so the heat releases the aromatics.
Other turns to take.
Vegetarian
Substitute the bacon fat with ghee or a neutral high-smoke point oil and add smoked paprika for depth.
Herbed
Add fresh chives or tarragon during the final toss for a brighter finish.
When it doesn't go to plan.
Dry potatoes are essential; moisture on the surface prevents the crust from forming.
Do not peel the potatoes, as the skin provides structure and texture.
Serve immediately while the potatoes are warm and the edges remain crisp.
The ones that keep coming up.
Can I use Russet potatoes?
Avoid Russets for this; they are too starchy and will fall apart during the frying stage. Waxy varieties like Yukon Gold hold their shape best.
Why does my dressing look oily?
Ensure you whisk the mustard and vinegar thoroughly before adding the potatoes. The mustard acts as an emulsifier to bind the vinegar to the residual fat from the pan.
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