Wednesday, December 2, 2009

Fried Potato Salad with Mustard Glaze - Thanks Richard!

I recently raved about the Fried Potato Salad with mustard glaze that I enjoyed during my meal at Cafe on the Route, in Baxter Springs, Kan. After I also talked about this lovely stuff during Jasper Mirabile's most recent Saturday show on 710 KCMO Radio, Kansas City, I decided I absolutely had to make a stab at creating this dish myself.

My potato chunks weren't as well 'blackened' as Chef Richard Sanell's were, and his glaze was creamier/less grainy, but Mark and I were quite pleased with the results - given that it had been more than a month since I sampled his delicious spuds. So, with thanks for Richard's inspiration, I give you my version of Fried Potato Salad with Mustard Glaze.

Fried Potato Salad with Mustard Glaze
Makes 4-5 large servings

1/2 medium onion, minced
1 tablespoon olive oil
             plus 3 tablespoons olive oil
6 small Yukon gold potatos, cut in bite size chunks with skin on
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 cup dijon mustard
          (VOE - Country Style is more grainy than traditional, which I'd use next time)
 3 teaspoons honey

Heat skillet over medium heat and add 1 tablespoon oil. Add onion and saute until soft and translucent. Add 3 tablespoons olive oil and then add potatoes. Fry, covered, but stirring frequently, about 25-30 minutes until skin is dark brown.

Remove potato/onion mixture from heat and pour into a large bowl. Add salt and pepper and coat potato chunks evenly. Stir together mustard and honey and then add to bowl, coating evenly. Serve at room temperature.

1 comment:

Burgundycrab said...

I just watch the triple "D" and Guy was with Richard when he made the salad. The potatoes looked par-boiled before being deep fried. He then said two parts mayo to one part yellow mustard and his own special blend of seasoned salt. Mix those three ingredients and then add deep fried potatoes. And that's it.
I would think deep frying after par-boiling would be less greasy than pan fried. And I know pan fried potatoes. I also wouldn't use Yukon Gold as they would be too soft and fall apart.