Pan-Fried Potato Salad (No Mayo, Grown-Up Style)
A mayo-free pan-fried potato salad where the potatoes are microwaved instead of boiled, then seared until golden. Fluffy, chewy, and beautifully browned all at once, it gets a grown-up finish from crisp onion and plenty of parsley added off the heat, plus a splash of vinegar at the end. Also a great way to use up parsley left over in the fridge.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Peel the potatoes (Danshaku), remove the eyes, wash them, and cut into chunky bite-sized pieces. Cut all 3 the same way.
1:15~5 minPut the cut potatoes in a heatproof container, cover with plastic wrap, and microwave until tender.
1:37~6 minWhile the potatoes heat, coarsely mince the onion. Keep it rough rather than fine.
2:04~3 minSeparate the parsley leaves from the stems, gather the leaves into a small bundle, and coarsely mince them. Prepare a generous amount.
2:31~3 minRemove the wrap from the microwaved potatoes and quickly pat the surface dry.
3:20~1 minHeat olive oil in a frying pan, add the potatoes, and sear until the surfaces are golden brown.
3:53~4 minOnce browned, roll the potatoes around, turning them from side to side, to brown them evenly all over.
4:28~4 minWhen they are golden all over, add the salt and garlic and toss quickly to combine.
5:04~1 minTurn off the heat, then add the onion and plenty of parsley and toss everything together.
5:37~1 minOnce fragrant, drizzle vinegar over as a finishing touch and mix everything to sharpen the flavor.
6:08~1 minServe on a plate and add mustard, spices, grated cheese, black pepper, or chili pepper for heat as desired.
6:37~2 min
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