Do you love Boardwalk Fries doused in vinegar? Then you will love this Boardwalk Fry Potato Salad!
Growing up, we made yearly trips to the beach and I always looked forward to it all year. We always went to Myrtle Beach with a big group of people and had so much fun. Myrtle Beach just put in a boardwalk in the last few years, so I wasn’t familiar with them when I was younger. As an adult, we have started visiting my sister’s beach house in Rehoboth Beach, which has a fantastic boardwalk and that’s when I discovered one of the most delicious french fries of all time, Thrasher’s Fries.
Have you ever tried them? They are fried in peanut oil and served with malt vinegar. No ketchup allowed here! They are salty and tart from the vinegar and always served piping hot. They are the absolutely delicious and we always have at least one big cup of them each beach trip! I always want to recreate the flavor of boardwalk fries at home, but since I don’t have a deep fryer (and never will, they terrify me) I knew I wouldn’t be able to get the exact same flavors.
I got the idea stuck in my head that boardwalk fries would make a great potato salad so a few months ago I attempted to make one. I thought a malt vinegar aioli would be delicious mixed in with hot crispy potatoes. I was wrong. It was disgusting. Somethings don’t make great aiolis, and malt vinegar is definitely one of those foods. Not to be discouraged, I tried again and went super simple. Just four ingredients and I had the perfect combination of flavors.
I tried this potato salad right after I made it, after it sat for a little at room temperature, and then reheated again for dinner, and I liked each one! I did add a little more malt vinegar before serving because the potatoes absorb the liquid and I wanted it really vinegary. I love this recreation and think I will use this Boardwalk Fry Potato Salad recipe for potlucks and bbqs this summer!
- 6 large red skinned potatoes, cut into bite size cubes
- 1/2 cup malt vinegar plus more to taste (do not substitute for any other type of vinegar)
- 1/4 cup peanut oil + 1 tbsp.
- 1/4 cup green onions, chopped
- salt, pepper to taste
- Spread 1/4 cup peanut oil on a baking sheet and place in a cold oven. Preheat oven to 425 degrees with the pan in the oven.
- Meanwhile, place your diced potatoes in a pan covered with water. Salt the water and then put on high heat. Bring to a boil and boil for 5-8 minutes, or just until fork tender.
- Drain and towel off until dry.
- Remove pan from the hot oven and spread potatoes on pan. Be careful because the oil may splatter. Do not stir potatoes, let them sear to the pan.
- Roast for 10 minutes or until they start to brown.
- Remove from oven and add in malt vinegar, tbsp. of peanut oil, and green onions. Stir and then add salt and pepper.
- Serve immediately or let sit and serve at room temperature. Add more vinegar if desired. I added a few more splashes right before serving.