Salad
4 - 6 servings
20 minutes
10 minutes
Chef Tom Fraker
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
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.
If you don't have a kitchen mallet, the bottom of a frying pan works just fine for smashing the potatoes.
