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Hot “Fried” Potato Salad

Aug 4 | Posted by: Oak Ridge Boys

This quick and easy potato salad pairs perfectly with grilled meats, especially steaks — chopped, sirloin, filet, etc.

  • Cooking oil, for frying potatoes
  • 1.5 lb. bag of small, round or fingerling potatoes (we like Yukon gold or butter Dutch)
  • Salt & pepper, to taste
  • The Oak Ridge Boys FavoriteTM Southern Style Bread ‘n’ Butter Jalapeño
  • Mayonnaise
  • 2 eggs, hardboiled, slightly cooled, peeled, and sliced

Preheat cooking oil in frying pan or skillet. A flat-bottom stove-top wok with a dome cover is perfect for this recipe.

Wash potatoes and cut into bitesize pieces. Add to preheated pan. Sauté potatoes until golden brown, then cover with the lid and continue cooking until “just tender.” Do not overcook. Add salt and pepper to taste, if desired.

While potatoes are cooking, in a small bowl, stir together 2 heaping Tablespoons mayonnaise and 2 scant Tablespoons liquid (including seeds) from jalapeño jar. Set aside.

With a slotted spoon to drain off oil, transfer cooked potatoes from frying pan to a serving dish. Add warm boiled egg slices and about 2 Tablespoons of jalapeños and onions from The Oak Ridge Boys FavoriteTM Southern Style Bread ‘n’ Butter Jalapeño jar. Pour mayonnaise-jalapeño juice mixture over the top and mix gently. Serve warm.

Buy It Now: https://www.houseofwebster.com/Southern-Style-Bread-Butter-Jalapenos_p_428.html

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