Fried Potato Salad

Name: Fried Potato Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 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

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

Yield 10 servings

Contest Winner

Test Kitchen Approved

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

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

Directions

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.
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.

Recipe Creator