Busy Day Microwave Potato Salad Recipes

MICROWAVE POTATO SALAD

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.

COLORFUL AND EASY POTATO SALAD

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.

MICROWAVE POTATO

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.

BUSY DAY MICROWAVE POTATO SALAD

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.

EASY MICROWAVE POTATO SALAD

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.

FAST AND EASY POTATO SALAD

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!

QUICK POTATO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
• Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.

SUPER QUICK POTATO SALAD

Steps:

• 1. Microwave potatoes on high for about 3 minutes, check to see if they are tender by squeezing lightly. If they yield to pressure but don't feel quite tender, turn them over and rotate position and microwave in 30 second increments until just done but NOT soft and mushy. Remember they continue to cook for a while as they sit. Let cool on countertop while chopping other items. They may still be warm when you peel them, and that's ok.
• 2. Chop celery, pickle, and onion. Place in medium bowl. Add mustard, vinegar and 1/2 c dressing of your choice, mix well. (if it is too sharp from the vinegar, add a pinch or two of sugar)
• 3. Peel and chop potatoes into about 1/2- 3/4 inch dice, add to dressing/veggie mixture, season with pepper and salt, mix together lightly but thoroughly, adding extra mayo/Miracle Whip if needed.
• 4. Serve warm, or refrigerate and serve cold.