Scrambled Egg Potato Salad
|
4 stars -
2 reviews
preparation time: 20 minutes cooking time: 20 minutes difficulty: Easy serves: 4 |
Ingredients
- 2 tbsp. olive oil
- 1 c. chopped onions
- 1 c. chopped green pepper
- 8 eggs, beaten with 2 tbsp. milk
- 1 tsp. salt Dash of pepper
- 2 c. cooked, diced potatoes
- 1 (2 oz.) jar chopped pimiento
- 1 (2 oz.) can sliced ripe olives
- 1 c. sour cream
- 1 c. mayonnaise
- 2 tbsp. white wine vinegar i tsp. sugar
- 1 tsp. chopped parsley Salt and pepper to taste
- In a large skillet, heat olive oil. Sauté onions and green pepper.
- Add salt and pepper to beaten eggs and add to onions and green pepper and scramble.
- Add cooked diced potatoes. Cook slowly and let brown lightly. Add pimiento and ripe olives. Let cool.
- In a small bowl, combine sour cream, mayonnaise, vinegar and sugar. Add to cooled egg and potato mixture. Add additional salt and pepper if necessary.
- Sprinkle chopped parsley over top. Serve at room temperature. Serves 4.