Best 8 French Fry Tater Salad Recipes

MEDITERRANEAN LOADED FRENCH FRY SALAD RECIPE BY TASTY

Steps:

• Make the yogurt sauce: In a medium bowl, mix together the yogurt, parsley, dill, garlic, salt, and lemon juice. Cover and refrigerate until ready to use, up to 1 week.
• In a large, heavy-bottomed pot, heat 2-3 inches (5-7.5 cm) of vegetable oil over medium-low heat until the temperature reaches 325°F (170°C).
• Make the fries: Fill a large bowl with cold water, the ice, and 1 tablespoon of lemon juice.
• Peel the potatoes and slice into ¼-inch (½ cm) thick strips about 3 inches long. Transfer the potato slices to the cold water as you go. Rinse the potatoes under more cold water in the bowl until the water runs clear, rinsing off any excess starch. Add the remaining tablespoon of lemon juice and chill in the refrigerator for 30 minutes.
• Line 2 baking sheets with thick paper, such as brown paper grocery bags.
• Remove the potatoes from the fridge and drain, then dry completely with a clean kitchen towel.
• Working in batches, cook the potatoes in the hot oil for 6-8 minutes, or until they're soft and light golden in color. Remove the fries from the oil using a wire mesh skimmer and transfer to the prepared baking sheets to drain. Let stand at room temperature for 15-20 minutes.
• Increase the oil temperature to 375°F (190°C).
• Working in batches, return the fries to the hot oil and cook for another 2-3 minutes, or until golden brown and crispy. Drain on clean paper-lined baking sheets. Sprinkle generously with the zesty seasoning
• To assemble, spread a layer of fries on a platter and top with some of the yogurt sauce, the chickpeas, cucumbers, lettuce, tomato, red onion, and feta. Top with more yogurt sauce. Sprinkle with dill.
• Enjoy!

FRENCH POTATO SALAD

Steps:

• Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

FRENCH POTATO SALAD

Steps:

• In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.

FRIED POTATO SALAD

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
• Add the potatoes to the hot oil and fry until golden and crisp, about 5 minutes. Remove from the fryer to a paper towel lined sheet tray to drain. Season with salt and pepper, to taste.
• While the potatoes are frying, mix together the mustard, mayonnaise, dill, and capers in a small bowl.
• Add the fried potatoes to a large serving bowl. Toss in the red onion and celery, then gently fold in the mayonnaise dressing. Season with more salt and pepper, if needed, and serve.

FRENCH FRIED POTATO SALAD

Steps:

• Set French fries aside; keep warm. In a large bowl, combine all remaining ingredients until well blended. Add French fries to mixture in bowl; blend in with spatula, using folding motion, being careful not to break fries. Serve immediately.

FRENCH FRY TATER SALAD

Steps:

• 1. Mix all the ingredients together and refrigerate for a least 1 hour or more for flavors to mingle, even better the next day..Enjoy!

JACQUES'S FRENCH POTATO SALAD

Steps:

• Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)
• Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
• Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
• Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.

FRENCH COUNTRY POTATO SALAD

Steps:

• In a pot with a steamer insert, steam the potatoes until tender, about 15 minutes. (The potatoes can also be cooked in boiling salted water for the same amount of time.) Remove from the heat and let cool to room temperature.
• In a pot of boiling water, blanch the leeks for 30 seconds, or until tender. Rinse in cold water and drain. Set aside.
• Cut the roasted peppers in 1/2 crosswise and then cut them into 1/2-inch slices.
• Cut each potato into 8 pieces. In a medium bowl, mix the potatoes, leeks, peppers, thyme, and tarragon. In a separate bowl, stir together the Champagne vinaigrette with the mustard. Drizzle the vinaigrette on the potato salad and toss gently until the vinaigrette coats the salad evenly. Season with the salt and pepper and toss again.
• In a small bowl, whisk the vinegar and salt together until the salt dissolves. Slowly whisk in the oil until the dressing is well blended. Season with pepper, to taste.