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Fried Potato Salad at Three Monkeys

Special request: A side of the Fried Potato Salad photographed alongside a Cuban sandwich on Tuesday, Aug. 1, 2017, at Three Monkeys. Photo by Laurie Skrivan, lskrivan@post-dispatch.com

Yield: 9 servings

2 cups mayonnaise

1 cup plain whole-milk yogurt

4 tablespoons chopped celery

2 tablespoons chopped red onion

Generous 2 ½ teaspoons ground dill weed

1 ½ teaspoons dried parsley

Generous 1 teaspoon minced garlic

1 ½ teaspoons Dijon mustard

Salt and pepper to taste

Oil, for deep frying

3 ½ pounds frozen potato pieces

1/3 cup cooked bacon and parsley, for garnish

Notes: Three Monkeys uses an extra-rich mayonnaise common in restaurants, Duke’s Real Mayonnaise is a good substitute.

• For potatoes, Three Monkeys uses a commercial potato product especially for frying; as a substitute, look for breakfast potatoes in the freezer section of local grocery stores.

• Scaling restaurant recipes for home kitchens is some times more art than science. To maintain the restaurant’s exact proportions, this recipe calls for “generous” amounts, just use a little bit more than called for.

1. The day before serving, in a large bowl, combine mayonnaise, yogurt, celery, onion, dill, parsley, garlic, mustard, salt and pepper. With an immersion blender, mix until quite smooth but not pureed. Transfer to a covered container and refrigerate.

2. Heat oil in a deep fryer or large heavy pot to 375 degrees. In batches to avoid crowding, deep fry potatoes until brown and crispy. Drain excess grease on paper towels. Toss hot potatoes in sauce.

3. To serve Three Monkeys-style, serve warm garnished with bacon and parsley.

Per serving: 717 calories; 63g fat; 10g saturated fat; 27mg cholesterol; 6g protein; 33g carbohydrate; 3g sugar; 4g fiber; 392mg sodium; 61mg calcium

Recipe adapted for home kitchens by the Post-Dispatch.

Amy Bertrand 314-340-8284

@abertrand on Twitter

abertrand@post-dispatch.com