Microwave Potato Salad Recipes

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FAST AND EASY POTATO SALAD



Fast and Easy Potato Salad image

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

2 -3 medium potatoes (try to pick ones around the same size for even cooking)
1/2 cup mayonnaise
1 -2 tablespoon mild paprika
2 teaspoons garlic powder
1 teaspoon ground black pepper
1/2 bunch green onion, chopped
1 baby dill pickle, diced (optional)
1 tablespoon pickle juice (optional)
2 hard-boiled eggs, sliced (optional)

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



Microwave Potato Salad image

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

7 cups cubed red potatoes (about 2 pounds)
1 cup water
1-1/2 cups shredded sharp cheddar cheese
1 cup mayonnaise
4 hard-boiled large eggs, chopped
3/4 cup pimiento-stuffed olives, halved
3/4 cup chopped roasted sweet red peppers
1/2 cup sliced green onions
1/2 teaspoon pepper

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.

EASY MICROWAVE POTATO SALAD



Easy Microwave Potato Salad image

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

7 cups cubed red potatoes
1/3 cup cold water
3/4 cup Miracle Whip
1/4 cup milk
3/4 cup shredded cheddar cheese
3/4 cup shredded swiss cheese
1/2 cup sliced green onion (optional)
2 hard-cooked eggs, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

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 GERMAN POTATO SALAD



Microwave German Potato Salad image

Microwave German Potato Salad has big flavor for a quick salad. "The first time I tried this easy side dish I was impressed and had to have the recipe," recalls Barbara Erdmann of West Allis, Wisconsin. "That's what happens to most people who taste it. It's a time-saver when I need a salad for a summer get-together."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

2 pounds red potatoes, cooked and sliced
3 hard-boiled large eggs, chopped
1/2 cup chopped onion
1/2 cup chopped celery
6 bacon strips, diced
2 tablespoons sugar
4 teaspoons all-purpose flour
2 tablespoons vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk

Steps:

  • In a large bowl, combine the potatoes, eggs, onion and celery; set aside. Place bacon in a microwave-safe bowl; cover and microwave on high for 1 minute. Stir. Microwave 2-3 minutes longer or until the bacon is crisp, stirring after each minute. , Remove bacon to paper towel to drain; reserve 2 tablespoons drippings. Stir the sugar, flour, vinegar, salt and pepper into drippings until smooth; gradually add milk. , Microwave on high for 3-4 minutes, stirring every 2 minutes until thickened. Pour over potato mixture; toss. Top with bacon.

Nutrition Facts : Calories 241 calories, Fat 13g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 320mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

BUSY DAY MICROWAVE POTATO SALAD



Busy Day Microwave Potato Salad image

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

2 lb. red potatoes, unpeeled, sliced 1/4-inch thick
1/3 cup water
3/4 cup KRAFT Real Mayo Mayonnaise
1/2 cup each chopped onions and sliced celery
1 Tbsp. HEINZ Yellow Mustard
1/2 tsp. celery seed

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

COLORFUL AND EASY POTATO SALAD



Colorful and Easy Potato Salad image

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

8 potatoes, peeled and cubed
½ cup bottled Caesar salad dressing
2 carrots, coarsely grated
6 green onions, sliced
1 Hatch chile pepper, seeded and diced
½ teaspoon salt
¼ teaspoon ground black pepper

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

SUPER-SIMPLE PICNIC POTATO SALAD



Super-Simple Picnic Potato Salad image

Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 5h45m

Yield 16

Number Of Ingredients 11

1 bag (32 oz) frozen southern-style diced hash brown potatoes
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
5 eggs
1 cup mayonnaise or salad dressing
1/2 cup chopped celery
1/3 cup chopped onion
Paprika, if desired

Steps:

  • In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
  • Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
  • Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
  • Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g

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