Shredded Potato Salad Recipe

Shredded Potato Salad Recipe

Shredded Potato Salad Recipe

Potato salad is a classic dish that has graced picnic tables and family gatherings for generations. But what if we told you there’s a fresh and delightful twist on this beloved classic? Enter the Shredded Potato Salad—a crispy and creamy creation that offers a refreshing take on the traditional potato salad. In this article, we’ll guide you through crafting this unique and flavorful salad, step by step, so you can relish the perfect blend of textures and flavors in every bite.


To create this delightful Shredded Potato Salad, gather the following ingredients:

For the Shredded Potatoes:

  1. 4-5 large russet potatoes, peeled
  2. 1/2 cup of vegetable oil for frying
  3. Salt and black pepper to taste

For the Creamy Dressing:

  1. 1 cup of mayonnaise
  2. 1/4 cup of sour cream
  3. 2 tablespoons of Dijon mustard
  4. 2 tablespoons of apple cider vinegar
  5. 1 tablespoon of honey
  6. 1/4 cup of chopped fresh dill
  7. 1/4 cup of chopped fresh chives
  8. Salt and black pepper to taste

For the Salad:

  1. 1 small red onion, finely chopped
  2. 2 celery stalks, finely chopped
  3. 1 red bell pepper, finely chopped
  4. 1/2 cup of dill pickles, finely chopped
  5. 4 hard-boiled eggs, chopped
  6. Fresh dill and chives for garnish


1. Shred and Prepare the Potatoes:

  • Using a box grater or a food processor with a shredding attachment, grate the peeled potatoes into thin, even strips.
  • Place the shredded potatoes in a large bowl of cold water to prevent them from browning while you prepare the dressing.

2. Make the Creamy Dressing:

  • In a separate mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, chopped fresh dill, and chopped fresh chives.
  • Season the dressing with salt and black pepper to taste.
  • Mix the ingredients until the dressing is smooth and well combined. Set it aside.

3. Fry the Shredded Potatoes:

  • Heat the vegetable oil in a deep skillet or frying pan over medium-high heat.
  • Once the oil is hot, carefully add the shredded potatoes in batches, spreading them out evenly.
  • Fry the potatoes for about 4-5 minutes per batch or until they are golden brown and crispy. Use a slotted spoon to transfer the fried potatoes to a plate lined with paper towels to drain excess oil.
  • Season the fried potatoes with salt and black pepper immediately while they’re still hot.

4. Assemble the Salad:

  • In a large mixing bowl, combine the fried shredded potatoes, chopped red onion, chopped celery, chopped red bell pepper, chopped dill pickles, and chopped hard-boiled eggs.
  • Pour the creamy dressing over the salad ingredients.
  • Gently toss everything together until the dressing coats all the components evenly.

5. Chill and Garnish:

  • Cover the Shredded Potato Salad with plastic wrap and refrigerate it for at least an hour to allow the flavors to meld.
  • Just before serving, garnish the salad with fresh dill and chives for a burst of color and freshness.

6. Serve and Enjoy:

  • Serve your Shredded Potato Salad as a side dish or a standalone meal, and relish the harmonious blend of crispy shredded potatoes, creamy dressing, and crunchy vegetables.


The Shredded Potato Salad is a delightful departure from the ordinary, offering a satisfying crunch and creamy goodness in every bite. This salad combines the earthy comfort of fried potatoes with the freshness of vegetables and the tangy richness of a creamy dressing, creating a flavor profile that’s both comforting and invigorating.

Whether you’re planning a summer picnic, a family barbecue, or simply craving a unique and satisfying salad, this recipe has you covered. So, don your apron, gather your ingredients, and get ready to enjoy a Shredded Potato Salad that will elevate your culinary repertoire and leave your taste buds craving for more.

Leave a Comment