Twice Baked Fried Potato Salad

If you liked our twice baked potato salad you’re going to love this fried version. Frying the potatoes takes any potato salad to a whole new level. This is the perfect party dish for the upcoming months and especially Super Bowl.

By @daniela_dish

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 pieces russet potatoes
• 0.5 cup olive oil
• 4 pieces russet potatoes
• 0.5 pound bacon
• 0.5 pound bacon
• 1 cup shredded cheddar cheese
• 0.5 cup sour cream
• 0.5 cup mayonnaise
• 2 teaspoons apple cider vinegar
• 0.25 cup chopped chives
• 1 to taste salt
• 1 to taste pepper
• 0.5 cup shredded cheddar cheese
• 0.25 cup chopped chives

Instructions

1. Peel and chop 4-5 russet potatoes.
2. Heat about 1/2 cup of olive oil in a large nonstick skillet over medium heat.
3. Add the chopped potatoes to the skillet in batches and fry until golden on all sides, about 20 minutes for each batch.
4. Transfer the fried potatoes to a large mixing bowl and let them cool.
5. Cook and chop 1/2 lb of bacon.
6. Add the chopped bacon and 1 cup of shredded cheddar cheese to the cooled potatoes.
7. In a small bowl, mix 1/2 cup of sour cream, 1/2 cup of mayonnaise, 2 teaspoons of apple cider vinegar, 1/4 cup of chopped chives, salt, and pepper.
8. Pour the sour cream mixture over the potatoes and gently toss until well coated.
9. Top the salad with additional shredded cheddar cheese and chopped chives.