Taste of Home
Fried Potato Salad
TOTAL TIME: Prep: 30 min. Cook: 15 min./batch + cooling
YIELD: 10 servings.
This recipe began with leftover fried potatoes I had on hand. We liked it so much that now I fry potatoes just to make this unique potato salad. Sometimes I add grated sharp cheddar for a cheesy twist. —Leann Stallard, Dryden, Virginia
Ingredients
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8 medium potatoes, peeled and cut into 1/4-inch pieces (about 8 cups)
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3 tablespoons applewood seasoning rub
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1/2 cup canola oil
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1 small onion, finely chopped
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1 small green pepper, finely chopped
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2 cups Miracle Whip
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4 hard-boiled large eggs, chopped
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1 teaspoon salt
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1/2 teaspoon pepper
Directions
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1.
Sprinkle potatoes with applewood seasoning. In a large skillet, heat oil over medium heat. Add potatoes in batches; cook, stirring frequently, until potatoes are tender, 15-20 minutes. Cool completely. Transfer to a large bowl.
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2.
Add remaining ingredients; gently toss to coat. Refrigerate until serving.
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3.
Nutrition Facts
3/4 cup: 362 calories, 25g fat (3g saturated fat), 78mg cholesterol, 585mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 5g protein.
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