FAST AND EASY POTATO SALAD
Using the microwave provides a quicker version of potato salad than you'll get from boiling the potatoes. Fast, simple, easy, and delicious! Perfect for those days when you just want potato salad but can't be bothered to make it from scratch, yet don't want the garbage you get at the grocery store. Also great for people living in households where other members don't share the same potato salad enjoyment (my fiancee hates mayo). For gluten-free or lactose free version-check that the mayo used is suitable
Provided by kittyroara
Categories Lunch/Snacks
Time 11m
Yield 3-4 cups, 1-3 serving(s)
Number Of Ingredients 9
Steps:
- Cut the eyes and blemishes off the potatoes. Skin them if you prefer but I think they're delicious and they're definitely more nutritional!
- Rinse the potatoes and place them in the microwave undried.
- Microwave the potatoes (three at a time if you're making a double or triple recipe for the whole family or a potluck) spaced evenly apart on HIGH for THREE MINUTES.
- Chop your green onions. Chop your pickle and eggs if desired.
- Flip the potatoes over (careful, they're hot!) and microwave on HIGH for THREE MINUTES more.
- Mix the mayo, spices, onions, and optional pickle and eggs in a medium-sized bowl.
- Let the potatoes rest in the microwave for a few minutes (they will continue to cook).
- Test the doneness of the potatoes with a knife or fork by piercing into the center of each one. If the knife does not go in smoothly or there is resistance, repeat the microwaving process above in increments of ONE MINUTE.
- Place the cooked potatoes immediately into a bowl of cold water. Let cool for a few minutes.
- Remove the potatoes and cut into bite-sized pieces (usually halves and then eights will do) - careful, they may still be hot inside.
- Mix potatoes with sauce mixture, and enjoy!
MICROWAVE POTATO SALAD
Microwaving potatoes for this tasty side is a handy timesaver-especially in warm weather. I found the original recipe in an old cookbook and added roasted peppers and olives for color and zip. Chop your ingredients while the potates cook, and the salad's ready to chill in 20 minutes! -- Bonnie Carelli, Charlton Heights, West Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a shallow 2-qt. microwave-safe dish; add water. Cover and microwave on high for 9-11 minutes or until tender, stirring once. Drain and rinse in cold water. , In a large bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 344 calories, Fat 27g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 536mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
COLORFUL AND EASY POTATO SALAD
The use of the microwave to cook the potatoes is not only speedy but saves energy. This was my experiment, and we liked it a lot. Serve warm or chilled.
Provided by ROSEP47
Categories Salad Potato Salad Recipes No Mayo
Time 39m
Yield 6
Number Of Ingredients 7
Steps:
- Place potatoes in a 2-quart microwave-safe casserole dish. Microwave on high, stirring halfway through, until tender, about 9 minutes. Drain any liquid that may have accumulated.
- Mix Caesar dressing, carrots, green onions, Hatch chile pepper, salt, and pepper together in a large bowl. Stir in potatoes.
Nutrition Facts : Calories 315.8 calories, Carbohydrate 54.7 g, Cholesterol 7.1 mg, Fat 8.1 g, Fiber 7.6 g, Protein 7.2 g, SaturatedFat 1.5 g, Sodium 436 mg, Sugar 4.2 g
MICROWAVE 10-MINUTE LOADED POTATO RECIPE BY TASTY
Here's what you need: russet potato, oil, salt, bacon, shredded cheddar cheese, sour cream, fresh chive
Provided by Alvin Zhou
Categories Appetizers
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Poke holes in the potato with a fork, then rub with oil and salt.
- Place the bacon slices on the same plate as the potato, microwave for 7-9 minutes until the bacon is crispy and the potato is tender. Make sure the bacon does not burn.
- Crumble the bacon after it's cooled down.
- Slice the potato in half, then use a fork to fluff up the insides.
- Sprinkle the cheese on top, then microwave for another 30 seconds.
- Top with sour cream, the crushed bacon bits, and the chives.
- Enjoy!
Nutrition Facts : Calories 489 calories, Carbohydrate 55 grams, Fat 24 grams, Fiber 4 grams, Protein 12 grams, Sugar 2 grams
EASY MICROWAVE POTATO SALAD
Make and share this Easy Microwave Potato Salad recipe from Food.com.
Provided by pesce_gurl
Categories Potato
Time 38m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes and water in 3-qt microwave-safe casserole; cover.
- Microwave on HIGH 16-18 minutes or until tender, stirring after 9 minutes. Drain.
- Add remaining ingredients; mix well. Refrigerate.
Nutrition Facts : Calories 114.4, Fat 4.6, SaturatedFat 2.7, Cholesterol 42.6, Sodium 147.4, Carbohydrate 12.6, Fiber 1.3, Sugar 0.9, Protein 5.5
MICROWAVE POTATO
If you're someone who enjoys a fully loaded (or plain) baked potato, but never wants to wait an hour for the spud to cook, this recipe is for you. It yields a moist, steamy, fluffy potato with crispy skin in a fraction of the time, plus you don't need to turn on the oven.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Poke the potato 4 to 5 times on each side with a fork. Wet a clean sheet of paper towel with water and wring out any excess moisture. Wrap the damp paper towel around the potato and place on a microwave-safe plate. Microwave on high for 5 minutes. Remove the paper towel and flip the potato over.
- Drizzle the potato with olive oil and sprinkle with salt and pepper. Microwave on high, uncovered, 3 minutes more (see Cook's Note). Use a fork to test for doneness. If the potato is not done, cook in 1-minute intervals until the fork can easily pierce the flesh. Serve with the butter and more salt and pepper.
MOMMA PAT'S POTATO SALAD
My momma is known for her salads and she makes them only on special occasions. When the holidays come around, we know our favorite potato salad will be made! The longer this potato salad sits, the better it gets. Make this one the day before so all the flavors marinate in the fridge overnight!
Provided by Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.
- Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.
- Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.
- Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown's House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.
- Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.
BUSY DAY MICROWAVE POTATO SALAD
Don't let a busy day get to you! Try this Busy Day Microwave Potato Salad for mealtime when you're in a pinch. Simply get this creamy potato salad in the fridge and let it cool for 25 minutes, then you're set!
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 7 servings
Number Of Ingredients 6
Steps:
- Microwave potatoes and water in 2-qt. covered microwavable dish on HIGH 14 to 16 min. or until tender, stirring after 7 min. Drain.
- Mix mayonnaise, onion, celery, mustard and celery seed in large bowl. Add potatoes; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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