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.

8 medium potatoes, peeled and cut into ¼" pieces (~ 8 cups)
3 Tbsp. Sweet and Smoky Rub
½ cup Canola oil
1 small onion, finely chopped
1 small green pepper, finely chopped
2 cups mayonnaise
4 large eggs, hard-boiled, chopped
1 tsp. sea salt
½ tsp. black pepper, freshly ground

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; gently toss to coat. Refrigerate until serving.

Makes 10 servings.

Cook's Notes: Applewood seasoning adds sweetness, spicy heat and a little smokiness to this fun version of potato salad.

Nutritional Information:
Per serving: ¾ cup: 362 calories, 25g fat (3g saturated fat), 78mg cholesterol, 585mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 5g protein.