I often cook too many potatoes in the summertime so that I have leftover potatoes just to make this salad. It's a bit different than your usual salad . . . and very tasty! I love fried potatoes . . . so why not fried potato salad? You know it makes sense! (As Del Boy would say!)
Leftover boiled potatoes (I like the baby ones) halved or quartered and fried, until crispy brown . . .
Tossed together with a punchy honey mustard vinaigrette . . .
Using not one, but two delicious mustards . . . regular Dijon and a Whole Grain Dijon . . . and then some sweet honey . . .
Some sherry vinegar, olive oil, seasoning and fresh thyme leaves seal the deal. Delicious served with all grilled meats and fish. This salad is truly a winner/winner chicken dinner!
*Fried Potato Salad*Serves 6 to 8
1 1/2 TBS light olive oil for frying1 tsp fresh thyme leaves