Twice Fried DYP® Dutch Yellow® Potato Salad
By Chef Tom Fraker



  • Ingredients
  • As needed -- Canola Oil
  • 1 1/2 Pounds Melissa’s Baby Dutch Yellow® Potatoes -- halved
  • 1 Melissa's Perfect Sweet Onion -- diced
  • 1 Cup Real Mayonnaise
  • 8 Slices Smoked Bacon -- cooked crispy; crumbled
  • 4 Large Sweet Pickles -- diced small
  • To taste Kosher Salt and Freshly Ground Pepper

  • Directions

  • Heat the canola oil in a fryer or deep pan to 360ºF.

  • Fry the DYP's until golden brown and fork tender.

  • Remove the potatoes from the oil and drain them on paper towels.

  • Using a kitchen mallet, smash the potatoes, one by one.

  • Carefully place them back into the hot oil and fry them until they are crispy and golden brown on the outside.

  • Drain them back onto the paper towels and immediately season them with salt.

  • Once the potatoes are cool, gently mix them with the rest of the salad ingredients.

  • NOTES:

  • If you don't have a kitchen mallet, the bottom of a frying pan works just fine for smashing the potatoes.