Fried potato salad

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We've all had potato salad before... but you haven't had it quite like this!

At Avery's on Tulane in New Orleans, Guy Fieri rolls into the kitchen for to-die-for potato salad made even better with a roll and toss in the deep fryer.

I often cook too many potatoes in the summertime so that I have leftover potatoes just to make this salad. It's a bit different than y...

Ingredients 2 lbs russet potatos peel or unpeeled (your choice) 1 cup mayo or salad dressing 1 Tbs mustard 1 Tbs sugar Salt and Pepper 1/4-1/3 cup milk 1/3 cup green onions chopped Oil for frying any kind 1 teaspoon parsley flakes Instructions Dice potatoes and place in cold water. Meanwhile heat your oil to 375. Once heated dry your potatoes and fry in batches until golden, about 4-5 minutes each. Drain potatoes on paper towel lined plate. In bowl whisk together your mayo, mustard, sugar…

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