Crispy Fried Potato Salad with Honey Mustard Dressing

If you’ve ever found yourself with a bowl of leftover new potatoes, this Fried Potato Salad is the delicious little miracle you didn’t know you needed. Crispy golden potatoes — fried until beautifully browned — get tossed in a punchy honey‑mustard vinaigrette made with two kinds of mustard, sweet honey, sherry vinegar, and fresh thyme .It’s simple, thrifty, and so flavor‑packed that it turns humble leftovers into a summer side dish that steals the whole plate. Perfect with anything grilled, or honestly… just on its own with a fork. 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 your usual potato salad . . . and very tasty! There is no mayonnaise involved, just a simple vinaigrette dressing. I love fried potatoes . . . so why not a fried potato salad? Leftover boiled potatoes (I like the baby ones) halved or quartered and fried, until crispy brown . . . and then tossed together with a punchy honey…