Skillet Fried Potato Salad

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Skillet Fried Potato Salad Skillet Fried Potato Salad


A new twist on a classic favorite.

Difficulty: Easy

Ingredients Add to grocery list

6 strips bacon
3 lbs. new red potatoes, scrubbed, rinsed and cut into quarters
Salt and Freshly Ground Pepper
1/2 cup Paula Deen Collection Honey mustard Glaze
1/2 cup Mayonnaise
2 tablespoon dill pickle relish
3 large eggs, hard boiled and chopped
Chives


 

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Directions

In a large skillet or saute pan cook bacon until crisp. Remove from pan and allow to cool before rough chopping. Cook the potatoes in the rendered bacon fat until tender and golden. Salt and pepper to taste. Remove, and allow to drain on paper towels. Meanwhile, in a large mixing bowl, combine Paula Deen Honey Mustard Sauce with mayo and pickle relish. Place warm potatoes into the bowl and toss with the mustard mayo sauce until potatoes are well coated. Add
Crumbled bacon and chopped egg. Gently toss to combine. Pour into a beautiful bowl and garnish with chopped chives.

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Leave a Comment

Reader Comments:

54321

Love this !!! I'm not a good cook at all but I was able to make this smile

By Anonymous on May 26, 2012

54321

Love, love, love this potato salad. Entered it in our annual church BBQ Cook Off for Potato Salad Category and placed first!!! I plan on entering it again this year! It is always a big hit. Thank you for sharing.

By Sporty Lori on April 28, 2012

54321

This is awesome. Big hit everytime i've served it..even fold that don't like potatoe salad like...but to be expected, its got bacon it it!

By tonya on August 20, 2011

54321

Hi Judy, Yes, you should be able to use the spices and sauces that you have on hand. They'll work fine! You can also order the Honey Mustard Glaze in our online store: http://www.pauladeenstore.com/Product/detail/Paula-Deen-i-i-24-oz-Honey-Mustard-Glaze/617801

By Jonathan Able on August 17, 2011

54321

Paula, I really enjoy your recipes & your show, the only thing is we don't get any of your spices or sauces up here, so I was wondering if I can use the ones that we have. I really hope that you are able to get back to me I am 71 yrs. young & I really love to cook. My best to you & your family.

By Judy Brooks on July 31, 2011

54321

Paula you are thee BEST! I mean damn...I never heard of FRIED POTATOE SALAD. But I betcha I learn to make this one. I don't need to buy cookbooks I just check you out for new recipes. God bless you Truly inspired...Kim

By Anonymous on July 31, 2011

54321

Only one thing to say about this dish. Yum Yum

By Barbara Martin on July 14, 2011

54321

Wow. Enjoying the recipes. Nice to have something new to try

By Nancy Norman on July 14, 2011

54321

I love all the ingredients and it is so easy. Delicious!

By Donna Williamson on July 13, 2011

54321

I made this Skillet Fried Potato Salad for my family last weekend and we LOVE it. Definately a new favorite that we'll have over and over.I didn't have any Honey Mustard Glaze so I used honey mustard salad dressing...very, very good. Thanks, Paula!!

By Kelly Stocking on June 17, 2011

54321

I found it easier to cover the potatoes with a lid while cooking to quicken cook time. Also could not locate honey mustard glaze, so substituted with Paulas vidailia onion honey mustard. Turned out great!

By Melissa on June 15, 2011

54321

PAULA I JUST LOVE YOUR SKILLET FRIED POTATO SALAD! WE HAD TO BRING SOME KIND SALAD TO CHURCH ONE SUNDAY AND I WANTED TO BE DIFFERENT, AND IT WAS A HIT!!! KEEP UP THE GOOD COOKING! LOVE MICHAEL

By MICHAEL CHAMP on March 31, 2011

54321

Great change from the usual.This will be a winter staple for casual football entertaining. The Hungry Realtor Sarasota FL

By Anonymous on August 26, 2010

54321

By Anonymous on December 17, 2009

54321

Great. I cut potatoes smaller...excellent

By Anonymous on October 28, 2009

54321

Soooooo good! The honey mustard glaze adds a new dimension to potato salad. The potatoes were tender, but still firm enough that they didn't fall apart when tossing.

By tngram on September 26, 2009

54321

I love this recipe! The bacon and mustard sauce make the potatoes so wonderful. The previous reviewer was right though, you really need to fry the potatoes until tender and that takes a bit of time. You definitely could par boil the potatoes first to expedite the cooking.

By Libbie Summers on July 03, 2009

14321

I tried this recipe and it seems to me that the potatoes should be boiled first. I tried the pan fried way but could not never get them tender. After I boiled and proceeded it was very good.

By Info Rod on May 26, 2009

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