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.
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