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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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From Diners, Drive-ins and Dives cookbook. Courtesy of Richard Sanell of Cafe on the Route, Baxter Springs, Ka. Ingredients:
2 large baking potatoes |
3/4 cup mayonnaise |
1/3 cup mustard, yellow |
kosher salt |
black pepper, freshly ground |
canola oil, for frying |
Directions:
1. Preheat the oven to 300°F Bake the potatoes until tender,about 1 hour. Cool and cut them into 3/4-inch squares. Mix the mayonnaise, mustard, and salt and pepper to taste in a medium bowl.
2. Heat about 1 inch of oil in a deep skillet or small pot until a deep-fry thermometer reads 325 degrees F. Fry the potatoes until golden brown and crisp, about 3 to 5 minutes. Drain on paper towels.
3. Combine the potatoes with the mayonnaise mixture, taste, and season. Serve warm.
4. Serve immediately; the salad does not hold well for long periods.
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