Fried Potato Salad

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Fried Potato Salad - Jump to recipe

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What's For Dinner?

Fried Potato Salad

– by Jean Fisher

This egg and potato dish cooks up fast and delicious in your skillet.

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Fried Potato Salad

Print out the recipe for Fried Potato Salad

Serves 4

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1 pound & 4 ounces potato
4 eggs
8 sprigs cilantro
8 leaves baby spinach
4 ounces celery
1 ounce cucumber
4 cloves garlic
2 tablespoons olive oil
1 tablespoon & 1 teaspoon red wine vinegar
1 teaspoon sugar
1/4 teaspoon coarse ground pepper
1 dash dill weed
1 dash basil

Grocery Shopping List for Fried Potato Salad

From kitchen to table in 20 minutes.

Directions

Scrub potatoes and boil in the skin until tender (about 20 minutes). Set aside until cool.
Cook eggs in boiling water until hard-boiled (10 minutes or longer). Set aside.
Slice potatoes and place in a large mixing bowl
Chop cilantro, spinach, celery, cucumber and garlic and add to potatoes.
In a small bowl, mix together olive oil, red wine vinegar, sugar, pepper, dill weed and basil. Pour over potatoes and toss gently to blend.
Transfer potatoes to a skillet and turn heat on to medium. Cook until potatoes are brown, turning the potatoes occasionally. Remove shells from eggs. Slice the eggs, add them to the potatoes and serve.

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Nutritional information for Fried Potato Salad

Calories: 307
Calories from Fat: 116.5

% Daily Value*

Total Fat 13g	20%
Saturated Fat 3g	14%
Cholesterol 241mg	80%
Sodium 107mg	4%
Total Carbohydrates 38g	13%
Dietary Fiber 3g	13%
Sugars 2.5g	~
Protein 11g	22%

Vitamin A	18%	Iron	8%
Vitamin C	68%	Calcium	6%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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