Faux-Fried-Potato-Salad

faux fried potato salad3

I’ve said it many times before… “I’ve never met a potato that I didn’t like!”  I actually make this dish two to three times a week.  Especially when I’m not in a very ‘creative’ mood…it’s quick, easy, and both my husband and daughter LOVE it.  Sometimes we have it for dinner… sometimes I make it for a quick and easy lunch that keeps me full the whole afternoon.  I love a traditional southern potato salad smothered in creamy mayo, but let’s be honest… it’s just not the best thing to eat if you’re watching the scale and trying to maintain that bikini body all year long.  SO…. for me, this is the next best thing!  Here’s what I do!  Watch how simple this is to make 🙂

faux fried potato salad

Faux Fried Potato Salad

  • Servings: 2 - 4
  • Time: Prep Time: 15 minutes. Cook Time: 15 - 20 minutes. Total Time: 30 - 35 minutes.
  • Difficulty: Easy
  • Print

A perfect side dish for any picnic or BBQ!

Ingredients:

  • 3 cups diced potatoes ( I like to use Yukon Gold potatoes)
  • enough olive oil to cover the bottom of your skillet – I realize that’s not very accurate.  Just eyeball it!
  • 1/2 onion, diced
  • 1 cup halved cherry tomatoes
  • a heaping tbsp of herbs de provence (I like to rub it in between my hands to make it more fragrant)
  • 2 – 3 handfuls of organic spinach
  • 1 big handful of fresh chopped parsley, optional
  • salt and pepper to taste

Directions:

  1. Heat up a large skillet on medium-high heat.  Add enough olive oil to cover the bottom of the pan.  Once the oil is HOT add the potatoes.  Don’t touch the potatoes for a good 5 – 7 minutes.  When the potatoes start to turn a golden brown, give them one good stir and add the onion.
  2. Season the potatoes with salt, pepper, and herbs de provence.  Let the potatoes cook for another 6 – 8 minutes.  You want the potatoes soft and the onions to caramelize.
  3. Right before the potatoes are done, add the tomatoes and let them cook for 1 – 2 minutes.
  4. Then add the spinach on top and let it sit for a minute.  I don’t like for my spinach to wilt too much.  Once I see it starting to wilt I give it one more stir and put it in a serving bowl.  The heat of the onions and potatoes will warm the spinach just enough so it’s not soggy.  Who likes soggy spinach?!  NOBODY!!!
  5. Taste and check your seasonings…I always add a little more salt at the end.
  6. Eat your heart out!

faux fried potato salad2

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