Remember when I shared this absolutely incredible chicken & waffle dinner?
I sure do! I cannot wait to make it again. The recipe is from this absolutely incredible restaurant called The Ranch. If you are ever in the DFW area, eat there! You won’t regret it.
You can email their chef requesting your favorite recipes, which makes me love the restaurant all the more. I got 2, the fried chicken & waffles & this amazing hot potato salad. Of course, I tweaked the recipe some to fit my needs/taste.
This ain’t no boiling plain white potatoes in plain boring water kind of potato salad. We’re going to boil fingerling potatoes in all of this- green onion, garlic cloves, kosher salt, red pepper flakes, thyme, & a Fresno pepper. Plus chicken stock (not pictured).
Before we even get to these potatoes, you need to roast some garlic for the dressing. Roasted garlic is one of those things that makes you seem awful fancy but is awfully easy to do. I follow the Pioneer Woman’s instructions for roasting garlic & it comes out perfectly every time. Plus she’s adorable. You can see her how to here.
Back to these potatoes- scrub them & let them dry on a paper towel. I adore fingerling potatoes. I would use them for every potato dish if I could. The texture & flavor of fingerlings is so yummy!
Slice the pepper into rings, peel the garlic cloves, & slice the green onions in half.
Place the potatoes in a large pot & cover with chicken stock. Add some water if they potatoes aren’t totally covered already. Add the pepper rings, green onion, & garlic cloves to the pot too. Throw in some thyme, red pepper flakes, & Kosher salt. Then bring the potatoes to a boil & boil for 20 minutes.
Your kitchen will smell amazing & the potatoes will look like this.
Strain the potatoes in a colander at the sink. Let them cool for 15 minutes.
Slice cool potatoes at an angle into chunks. Remove pepper rings, garlic cloves, & green onions. Whatever little bits are stick to the potatoes can be left.
Turn on your fryer or start heating oil in a pot to 350 degrees.
If you’re not using these right away, they can be stored in the refrigerator.
For the dressing you’ll need honey, dijon mustard, mayo, red wine vinegar, red pepper flakes, salt, pepper, & roasted garlic.
Whisk all those ingredients together in a mixing bowl. Aren’t those colors gorgeous!
The color isn’t as gorgeous when it’s all done. But it tastes glorious, stick your finger in & try it!
If you aren’t making this right away, you can refrigerate the dressing as well.
Now you need bacon, yellow onion, celery, salt & pepper. So may ingredients! I know! It’ll be so worth it in the end.
I like to cook the bacon in the microwave. It’s easy, quick & doesn’t make a splattering mess. I do mine on a small stone pan with a paper towel over the top. Microwave 1 minute per slice. If it’s not done then, add 30 sec. intervals till it is.
Dice the bacon, yellow onion, & celery all the same size. Toss them in your serving dish with some salt & pepper.
Pour the dressing in as well.
Is your oil hot? It’s time to fry these potatoes! Boiling them with all that goodness just wasn’t enough.
Fry them for 2 minutes until their lightly browned & crispy on the outside.
Fold them all into the dressing mixture until heavily coated.
Then serve hot! I made this for Easter & it was a huge hit. You could even add this dish to your Mother’s Day brunch on Sunday! My family always gets together for a picnic at the park on Mother’s Day & I’m sure this salad would be a welcomed accompaniment.
Download & print the Hot Potato Salad Recipe or copy/save as from below.
I had this leftover on top of a sausage hotdog the next day & that was something y’all. I’m thinking you could fry up a pan of sausage on the stove & add sliced sausage to the salad right before serving. Then you’ve got a one dish meal! Definitely trying it that way soon. You can eat the leftovers cold or warm ’em up in the microwave.
Linking up at my favorite places!