this is a fun one, takes a bit of chopping work,but turns out different & really extra good.....
1st, chop to fairly small taters & deep fry...
I've used baby reds & golds mixed, medium Yukon golds & russets, liked med. golds best....
"Stubby"
the antique deep fryer, the Weber wok has yet to be used fo this, but I'm sure will work out just fine
I used peanut oil, as it adds an extra layer of flavor to the finished product
Next, deep fry small chopped bacon....
I've begun to use bacon ends for this as you get a much better yeild....
The ratio has climbed to 60% taters / 40% bacon, over time.....
Next part is the cold stuff......
~~>Small dice white sweet onion
~~>Ssmall chop various types pickles
( I just used some of each that were open in the fridge, your choice)
~~>Fairly small chopped celery
~~>Chopped, marinated or plain artichoke hearts
After fried stuff is cooled, mix everything together......
1st shot is a better deep fry, the above pic was a bit overdone ~~>
Then add 50 / 50 mix of mayo & jalepeno ranch dressing.....
( on the left)
if you can't locate it, here's a link to create it partially from scratch~~>
http://allrecipes.com/Recipe/Jalapeno-Ranch-Dressing/Detail.aspx?fb_action_ids=221371754657291 
End product is a little bit loose, you can adjust the amout of added sauces to your liking....
Extra things I've variously added:
Dry dill
A tad bit of rub
Granulated garlic
Another way I want to try this is as a hot, tart German style
with oil ( & maybe a bit of flavored vinegar) salad
With no mayo or ranch...........
Topic: Deep Fried Potato Salad (Read 5649 times)
