Loaded French Fries Salad
A delicious salad made with crispy French fries topped with vegetables and a tangy yogurt sauce.
- 1 1/2 cups plain Greek yogurt
- 1/4 cup fresh parsley chopped
- 1 tbp dill
- 2 cloves garlic minced
- 1 tspn kosher salt
- 2 tspn lemon juice
- 4 cups vegetable oil for frying
- cold water for soaking
- 2 cups ice
- 2 tbsp lemon juice
- 3 medium russet potatoes
- 1 package McCormick Zesty Spice blend
- 1/2 cup chickpeas drained and rinsed
- 1/2 cup cucumber diced
- 1 cup romaine lettuce chopped
- 1 plum tomato diced
- 1/4 cup red onion diced
- 1/2 cup feta cheese
- 2 tbsp dill
Yogurt sauce: Mix together yogurt, parsley, dill, garlic, salt, and lemon juice in a bowl. Cover and chill until ready for use.
Pre-heat vegetable oil over medium-low heat.
French Fries: Place the ice in a bowl of cold water and add 1 tablespoon of lemon juice.
Peel the potatoes and slice into French fries. Place the potato slices in the cold water. Rinse the potatoes under cold water until the water runs clear. Add remaining tablespoon of lemon juice and chill for 30 minutes.
Line 2 baking sheets with brown paper grocery bags.
Remove the potatoes from the fridge and drain. Dry completely using a clean kitchen towel.
Fry the potatoes in the hot oil for 6–8 minutes. Remove the fries from the oil and transfer to the prepared paper bags to drain. Let cool.
Increase the oil temperature to 375°F.
Return cooked fries to the hot oil and cook for another 2–3 minutes, or until golden brown and crispy. Drain again and sprinkle generously with the zesty seasoning
Spread a layer of fries on a plate and top with yogurt sauce, the chickpeas, cucumbers, lettuce, tomato, red onion, and feta.