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Fried Potato Salad

3 reviews
Total Time
Prep: 30 min. Cook: 15 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by LEANN STALLARD

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Dec. 10, 2023

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

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Test Kitchen tips
  • Applewood seasoning adds sweetness, spicy heat and a little smokiness to this fun version of potato salad.
    • Test Kitchen Approved

    Fried Potato Salad

    Contest Winner
    3 reviews
    Prep Time 30 min
    Cook Time 15 min
    Yield 10 servings

    Ingredients

    • 8 medium potatoes, peeled and cut into 1/4-inch pieces (about 8 cups)
    • 3 tablespoons applewood seasoning rub
    • 1/2 cup canola oil
    • 1 small onion, finely chopped
    • 1 small green pepper, finely chopped
    • 2 cups Miracle Whip
    • 4 hard-boiled large eggs, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    Text Ingredients

    Directions

    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.
    2. Add remaining ingredients; gently toss to coat. Refrigerate until serving.

    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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