Crispy Fried Potato Salad with Honey Mustard Dressing

 

If you’ve ever found yourself with a bowl of leftover new potatoes, this Fried Potato Salad is the delicious little miracle you didn’t know you needed. Crispy golden potatoes — fried until beautifully browned — get tossed in a punchy honey‑mustard vinaigrette made with two kinds of mustard, sweet honey, sherry vinegar, and fresh thyme .

It’s simple, thrifty, and so flavor‑packed that it turns humble leftovers into a summer side dish that steals the whole plate. Perfect with anything grilled, or honestly… just on its own with a fork.

 

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 potato salad . . . and very tasty!  There is no mayonnaise involved, just a simple vinaigrette dressing.  I love fried potatoes . . .  so why not a fried potato salad?  

Leftover boiled potatoes (I like the baby ones) halved or quartered and fried, until crispy brown . . .  and then 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 . . .  a bit of 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!

A pretty sprinkling of micro-greens or chopped parsley on top adds a pop of green to this delicious salad. I really hope you will be inspire to make it and that if you do, you really enjoy it! I predict that you will!

 

INGREDIENTS NEEDED TO MAKE

CRISPY FRIED POTATO SALAD

Simple ingredients put together in a most delicious way.

• 2 1/4 pound of leftover cooked baby potatoes
• 1 1/2 TBS light olive oil for frying
• 1 tsp fresh thyme leaves
• 1 shallot, peeled and finely diced
• 2 TBS sherry vinegar
• 1 TBS Dijon mustard
• 2 TBS whole grain mustard
• 1 TBS runny honey
• 1/4 cup (60ml) of extra virgin olive oil
• salt and black pepper to taste
• mustard cress or chopped fresh parsley to garnish

 

NOTES ON INGREDIENTS

• I often buy the small bags of baby potatoes just to use in this recipe. Any new potato will work. Simply boil and then halve or quarter. (I like to leave them to chill overnight for the best results.)
• I use light olive oil for frying. I don't like to use other oils for health purposes. You can use whatever kind of oil you like.
• I like the long shallots or banana shallots as they are sometimes  called. If you can't get them then use two smaller ordinary shallots
• Fresh thyme leaves give you the best results. Just pull them from the stems. I don't really recommend using dry unless you can't help it. Then, I would use half the amount.
• If you can't find sherry vinegar then you can use a good balsamic.
• The mix of both mustards works beautifully.
• By runny honey I mean liquid honey. Use a nice one with a floral bouquet. I use a local Nova Scotia honey.
• Mustard cress is a micro green. Here in Canada you can use any microgreen. Radish ones are nice.

HOW TO MAKE FRIED POTATO SALAD

This is really quite simple to make. If you can boil and then fry potatoes, then you can make this!! 

• 
  
• Cut the cooked and cold potatoes into halves, or quarter if they are really large. (I like to cook the potatoes the day before and chill them overnight.)
• Heat the oil in a large skillet over medium high heat. (You want the oil to be quite hot before you add the potatoes so that they start to fry as soon as they hit the pan and don't soak up the oil.)
• Carefully tip in the potatoes and cook, stirring occasionally, until they are golden brown and crisp. Season lightly. (I use a bit of  sea salt and coarse black pepper.)
• While the potatoes are frying, stir together the vinegar and shallots. Let stand for 10 minutes. (This standing time helps to soften the shallots and mellow out any sharpness.)
• Whisk in the mustards, honey and extra virgin olive oil. Season to taste. Set aside. (I use a small wire whisk to do this.)
• Tip the fried potatoes into a bowl. (I use a bowl large enough to toss the dressing with the potatoes. You can always transfer them to another bowl once dressed for looks if you desire.)
• Whisk the vinaigrette together again and tip it over the hot potatoes in the bowl, tossing to coat. 
• Serve warm or at room temperature with the mustard cress or parsley sprinkled over top. (Don't add the garnish until right before you serve the salad.)

 

HINTS AND TIPS FOR SUCCESS

Use leftover cooked potatoes for the best texture. This salad is designed for already‑boiled baby potatoes, which hold their shape beautifully when fried .

Cut the potatoes evenly. Halving or quartering them into similar sizes helps them brown at the same rate and crisp up nicely .

Get the skillet properly hot. Heating the oil before adding the potatoes ensures they develop that gorgeous golden‑brown crust instead of steaming .

Don’t stir too often. Letting the potatoes sit undisturbed between turns helps them form a crisp exterior.

Season lightly while frying. A touch of salt and pepper in the pan builds flavour right from the start .

Let the shallots sit in the vinegar. Giving them 10 minutes to mellow in the sherry vinegar softens their bite and infuses the dressing with extra flavour .

Whisk the dressing again before pouring. The mustards, honey, and oil emulsify best when re‑whisked just before tossing with the potatoes .

Dress the potatoes while they’re hot. Warm potatoes soak up the vinaigrette beautifully, giving you maximum flavour in every bite .

Serve warm or at room temperature. Both work wonderfully — just sprinkle the mustard cress on at the end for a fresh finish .

Pair it with grilled meats or fish. This salad shines alongside anything from chicken to sausages to salmon, making it a perfect summer side .

 

FREQUENTLY ASKED QUESTIONS

WHAT KIND OF POTATOES WORK BEST FOR THIS RECIPE?

Baby new potatoes are ideal because they hold their shape beautifully and fry up crisp and golden. The recipe specifically uses leftover cooked baby potatoes, halved or quartered before frying.

DO THE POTATOES NEED TO BE FRESHLY COOKED?

Not at all — this salad is designed for leftover boiled potatoes. In fact, I often cooks extra potatoes on purpose just to make this dish. Also cold potatoes work best!

HOW DO I GET THE POTATOES NICE AND CRISPY?

 Fry them in a large skillet with a bit of light olive oil, stirring occasionally until they’re golden brown and crisp. A light seasoning at this stage helps build flavor.

WHAT GIVES THE DRESSING IT'S BOLD FLAVOR?

A punchy honey‑mustard vinaigrette made with two mustards — Dijon and whole‑grain — plus sherry vinegar, honey, olive oil, shallots, and fresh thyme. It’s tangy, sweet, and beautifully balanced.

SHOULD THIS SALAD BE SERVED WARM OR COLD?

 You can enjoy it warm or at room temperature. Tossing the hot fried potatoes with the vinaigrette helps them soak up all that flavor before serving.

WHAT CAN I SERVE THIS WITH?

 It’s delicious with grilled meats and fish — a perfect summer side that pairs well with anything from chicken to sausages to salmon.

CAN THIS BE MADE AHEAD OF TIME?

 You can fry the potatoes and prepare the vinaigrette ahead, but for the best texture, toss everything together just before serving so the potatoes stay crisp.

IS THIS RECIPE GOOD FOR USING UP LEFTOVERS?

Absolutely — it’s a brilliant way to transform leftover boiled potatoes into something exciting and flavorful. I often cook/boil extra potatoes just for this purpose 

 

A FEW OTHER POTATO SALADS FOR YOU TO ENJOY

One of our favorite salads during the summer months is Potato Salad. Here are a few more of our favorites!

AMISH POTATO SALAD -  This classic potato salad is creamy, sweet‑tangy, and wonderfully old‑fashioned — the kind of comforting dish that feels like it came straight from a country kitchen. Tender potatoes, chopped eggs, crisp celery, and onion are folded into a rich homemade cooked dressing that’s perfectly balanced and not too sweet . Every bite is cool, crunchy, and nostalgic, making it a beautiful side for picnics, potlucks, or any meal that needs a touch of homestyle goodness.

BISTRO POTATO SALAD - This elegant  potato salad celebrates simple, fresh ingredients — tender new potatoes, crisp radishes, soft baby greens, and a generous handful of fragrant herbs — all brought together with a punchy sherry‑Dijon vinaigrette that soaks into every warm slice of potato. It’s light, summery, and beautifully French‑inspired, the kind of effortless dish you’d happily enjoy outdoors on a warm evening, full of bright flavors and lovely textures.

 

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Yield: Serves 6 to 8

Author: Marie Rayner

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Fried Potato Salad

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

A delicious salad adapted to use leftover cooked baby potatoes. (I always cook extra in the summer so that I can make this tasty dish!) 

Ingredients

• 2 1/4 pound of leftover cooked baby potatoes
• 1 1/2 TBS light olive oil for frying
• 1 tsp fresh thyme leaves
• 1 shallot, peeled and finely diced
• 2 TBS sherry vinegar
• 1 TBS Dijon mustard
• 2 TBS whole grain mustard
• 1 TBS runny honey
• 1/4 cup (60ml) of extra virgin olive oil
• salt and black pepper to taste
• mustard cress or chopped fresh parsley to garnish

Instructions

1. Cut the cooked and cold potatoes into halves, or quarter if they are really large.
2. Heat the oil in a large skillet over medium high heat.
3. Carefully tip in the potatoes and cook, stirring occasionally, until they are golden brown and crisp. Season lightly.
4. While the potatoes are frying, stir together the vinegar and shallots. Let stand for 10 minutes.
5. Whisk in the mustards, honey and extra virgin olive oil. Season to taste. Set aside.
6. Tip the fried potatoes into a bowl.
7. Whisk the vinaigrette together again and tip it over the hot potatoes in the bowl, tossing to coat.
8. Serve warm or at room temperature with the mustard cress or parsley sprinkled over top.

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