FRIED POTATO SALAD
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
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- 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 : Calories 362 calories, Fat 25g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 585mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
AUTHENTIC GERMAN POTATO SALAD
This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!
Provided by Angela Louise Miller
Categories Salad Potato Salad Recipes No Mayo
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
- Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 32.2 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 796 mg, Sugar 11 g
WARM POTATO AND KIELBASA SALAD
Crisped up kielbasa and a warm mustardy dressing make this a standout potato salad. Dressing the potatoes while warm helps soak up the flavors of the dressing, and the raw crunchy celery and fresh herbs perk up the whole dish.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and cover with water by a few inches; season with salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain the potatoes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the kielbasa and cook, tossing, until well browned, 3 to 4 minutes. Add the red onion and cook until just wilted but still crunchy, 1 to 2 minutes. Reduce the heat to low and whisk in the vinegar and mustard. Whisk in the remaining 2 tablespoons olive oil until smooth; season with 1/2 teaspoon salt and a few grinds of pepper.
- Transfer the hot potatoes to a large serving dish. Season the potatoes with 1 teaspoon salt, then pour the kielbasa mixture on top and gently toss. Add the celery, celery leaves, parsley and dill; toss. Serve warm.
EASY SKILLET GERMAN POTATO SALAD
You certainly don't have to be German to enjoy this This Skillet German Potato Salad is darn near the best potato recipe I have ever made. So savory and full of so much flavor. You can boil the potatoes and mix the dressing ahead of time.
Provided by Beth Pierce
Categories Potatoes
Time 50m
Number Of Ingredients 10
Steps:
- 1. In large pot boil potatoes for 15 minutes. Place under cold running water to stop the cooking process. Cut into large bite size chunks and set aside.
- 2. Place bacon on cookie sheet Bake in oven at 375 degrees for 7 minutes. Turn bacon and cook for another 7 minutes or until crispy. Remove from cookie sheet and place on paper towel to drain. Do NOT dispose of bacon grease.
- 3. In medium bowl whisk vinegar, sugar, water, olive oil and Dijon mustard.
- 4. Place 2 tablespoon bacon grease in large skillet over medium heat. Add onion and cook 3-4 minutes. Add chopped potatoes and cook an additional 5 minutes or until starting to brown on the edges. Add additional bacon grease when necessary to keep things from sticking to the pan.. Whisk vinegar mixture and pour in 1/3 at a time cooking 1-2 minutes after each 1/3.
- 5. Stir in chopped bacon and parsley.
EASY SKILLET POTATOES
Make and share this Easy Skillet Potatoes recipe from Food.com.
Provided by WibblyWobblyIzzy
Categories Potato
Time 25m
Yield 20-30 potato pieces, 2-3 serving(s)
Number Of Ingredients 3
Steps:
- get a pan hot (medium heat)
- add oil to the pan.
- slice the potatoes any you would like.
- when the oil gets hot add the potatoes (test with a splash of water - it will sizzle when hot).
- sprinkle Lawry's salt on the potatoes (a little goes a long way).
- when they are done they will be brown - dark brown and hard.
SKILLET POTATO SALAD
Make and share this Skillet Potato Salad recipe from Food.com.
Provided by House
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together 1 TB of the olive oil, vinegar, basil, tomato.
- and green onion.
- Let stand while potatoes are cooking.
- Scrub the potatoes, slice into 1/4 inch thick rounds and sprinkle both sides
- with lemon pepper.
- Heat the remaining olive oil in a large, non-stick skillet over medium high heat.
- Add the potatoes to the pan in a single layer(a little overlapping is fine),
- shake the pan a few times to make sure they aren't sticking, and cook 3-4 minutes.
- until the potatoes start to brown.
- Flip the potatoes and cook a few minutes on the second side.
- Remove the skillet from the heat and shake again to losen the potatoes.
- Add the potatoes to the tomato/onion mix and toss gently to coat.
- The object is to do this while the potatoes are still warm. The heat will release.
- more flavor from the tomato, onion, and basil.
Nutrition Facts : Calories 144.7, Fat 6.9, SaturatedFat 1, Sodium 8.7, Carbohydrate 19, Fiber 3.1, Sugar 2, Protein 2.2
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