Curly Fries Potato Salad

PREPARATION

1. In a pan, boil 800 milliliters water. Add 1/2 teaspoon salt and 430 grams chopped potatoes, stir well. Cover and boil for 15 - 18 minutes.
2. Remove from the heat and strain the potatoes. Cool for 10 - 15 minutes.
3. Place a strainer over a bowl and transfer the boiled potatoes onto it. Mash the potatoes properly. Keep aside.
4. Add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon paprika, 1/2 teaspoon salt, 35 grams corn flour, and 50 milliliters milk. Mix well to combine.
5. Transfer the mixture to a piping bag. Heat sufficient oil in a skillet. Pipe the potato mixture into the hot oil to make curly fries and deep-fry until crispy and golden brown.
6. Remove from the heat and drain on absorbent paper.
7. In a bowl, add 1 teaspoon mayonnaise, 1 teaspoon mustard sauce, 1 tablespoon lemon juice, 1 tablespoon parsley, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Mix well to combine and keep aside.
8. In a separate bowl, add 130 grams onions, 160 grams cucumber, 35 grams jalapeño, 2 tablespoons parsley, and the prepared curly fries. Mix well to combine.
9. Pour the prepared salad into a servings bowl and drizzle the prepared dressing on top.
10. Garnish with parsley.
11. Serve.