national tartar sauce month, frischs big boy tartar sauce, potato salad recipe, fried potato salad, southern cooking blog

Fried Potato Salad

national tartar sauce month, frischs big boy tartar sauce, potato salad recipe, fried potato salad, southern cooking blog

I’ve been a fan of tartar sauce ever since my mom used to fry up those square fish patties and served them up on plain ole white bread. It’s also delicious with hush puppies, fries, and catfish. Yes, I am a Southern boy at heart and love, love, love fried foods. When Frisch’s reached out and asked me to use their tartar sauce in a recipe I had a million ways to use it as a dip. But definitely drew a blank on how to use it in a recipe for a minute. 

Until the light bulb went off, and I realized how perfect it would be as the base for a potato salad. I knew I couldn’t just toss it into any old potato salad. Frying up the potatoes beforehand though? Equalled the perfect combo. 

national tartar sauce month, frischs big boy tartar sauce, potato salad recipe, fried potato salad, southern cooking blog national tartar sauce month, frischs big boy tartar sauce, potato salad recipe, fried potato salad, southern cooking blog

Also it happened to be the perfect way to celebrate National Tartar Sauce Day, a new holiday that the Frisch’s team has whipped up. The newly minted holiday will always land on the first Friday after Lent begins, and I can hear my Catholic relatives celebrating already.

If you happen to be a fan like myself then you’re in luck because they’re sharing a new recipe every week until April 13th! So follow Frisch’s on Facebook and Twitter to stay up to date with all the latest #NationalTartarSauceDay recipes.

national tartar sauce month, frischs big boy tartar sauce, potato salad recipe, fried potato salad, southern cooking blog

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national tartar sauce month, frischs big boy tartar sauce, potato salad recipe, fried potato salad, southern cooking blog

Fried Potato Salad


Ingredients

Scale
  • Peanut Oil
  • 56 Red Potatoes, largely cubed
  • 2 Cups Frisch’s Tartar Sauce
  • Salt
  • Pepper
  • Chives, diced

Instructions

  1. Wash and dry potatoes.
  2. Cut potatoes into large cubes, pat dry with paper towels.
  3. Heat peanut oil to 350 degrees.
  4. Fry potatoes in batches for 5-7 minutes until brown and crisp.
  5. Transfer potatoes to paper towel lined baking sheet using a slotted spoon, season with salt and pepper, allow to cool.
  6. While potatoes are cooling add tartar sauce to large mixing bowl.
  7. Once potatoes are cool add to mixing bowl and slowly fold them into the tartar sauce until evenly distributed.
  8. Cover and place in refrigerator for an hour.

15 Comments

  • The Beeroness February 28, 2017 at 9:48 AM

    This. Is. Brilliant. I totally have to try it!

    Reply
    • Josh @ The Kentucky Gent February 28, 2017 at 10:03 AM

      Thanks Jackie! I was pretty proud of the idea, and like you said yesterday, definitely one of those recipes perfect for leftovers.

      Reply
  • Kallie March 1, 2017 at 10:11 AM

    WOW- ok this is the most amazing thing ever. I’m having a “why didn’t I think of that” moment.

    Reply
    • Josh @ The Kentucky Gent March 7, 2017 at 11:37 AM

      Right?! I’m kicking myself for not thinking of it sooner. Thanks for stopping by Kallie!

      Reply
  • Jessica Camerata March 7, 2017 at 9:02 AM

    Well this looks delicious!

    xo Jessica

    My Style Vita

    Reply
  • Shaheen Khan | Lows to Luxe March 8, 2017 at 8:16 PM

    Oh my goodness this looks insane! YUM!

    Reply
    • Josh @ The Kentucky Gent March 9, 2017 at 12:00 AM

      Thanks lady! I’ll definitely be making this one again once cookout season rolls around.

      Reply
  • The Style Editrix March 8, 2017 at 11:42 PM

    Omg looks amazing!

    Reply
  • danielle @ lou what wear March 9, 2017 at 1:50 PM

    O.M.G. this looks so freaking good. Like I want it right now.
    Consider this recipe pinned.

    Reply
  • littleblackdomicile March 12, 2017 at 10:59 PM

    Hello Josh-Just started following. Will look forward to more posts. -Laurel

    Reply
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    Reply

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