House Fries Or Miss Dean's Potato Salad Recipe

Prep potatoes

Wash and scrub the russet potatoes. Leave the skin on. Cut potatoes into 1/3–1/2 inch sticks for fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak

Transfer the rinsed fries to a bowl of cold water and soak for 20–30 minutes (or up to 2 hours in the refrigerator). This firms the potatoes and removes more starch for crispier fries.

Dry and season

Drain the fries and pat completely dry with clean kitchen towels or paper towels. Place in a bowl and toss lightly with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder so seasoning adheres before frying.

Heat oil

Pour about 1 cup oil into a heavy-bottomed skillet or a medium saucepan so it is about 1/2–3/4 inch deep. Heat oil over medium-high until it reaches 325°F (162°C) for initial blanch fry. If you don't have a thermometer, oil should shimmer and a small piece of potato will produce gentle bubbles.

Blanch fry

Working in a single layer, fry the potatoes for 3–4 minutes until soft at the center but not browned. Do not overcrowd the pan; fry in batches if necessary. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined tray to drain and cool for 5 minutes.

Crisp fry

Raise oil temperature to 375°F (190°C). Return cooled fries to the hot oil in batches and fry 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately season with remaining 1/2 tsp salt and a pinch of black pepper if desired. Toss with chopped parsley (optional) and serve hot.

Cook potatoes

Place red potatoes (whole or halved depending on size) in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 12–18 minutes depending on size. Drain and let cool slightly until easy to handle.

Prepare eggs

Place eggs in a small saucepan and cover with cold water. Bring to a boil, then turn off heat and let eggs sit in hot water for 10–12 minutes. Drain, cool under cold running water, peel and chop. (Alternatively use pre-made hard-boiled eggs.)

Make dressing

In a medium bowl combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp Greek yogurt, 1 tbsp sweet pickle relish, 1 tsp apple cider vinegar and 1/2 tsp sugar. Whisk until smooth. Season with 3/4 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning.

Assemble salad

Cut cooled potatoes into 3/4–1 inch chunks and place in a mixing bowl. Add chopped eggs, 2 tbsp diced celery and 1 tbsp minced red onion. Pour the dressing over the potatoes and fold gently to coat—avoid overmixing to keep chunks intact.

Chill and finish

Cover the salad and refrigerate for at least 1 hour (preferably 2–4 hours) to let flavors meld. Before serving, taste and adjust salt and pepper. Sprinkle with 1/4 tsp paprika and chopped chives or parsley if using. Serve chilled or at cool room temperature.