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Microwave Potato Salad

7 cups cubed red potatoes (about 2 pounds)
1 cup water
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1 cup mayonnaise
4 hard-cooked 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

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,

Printed from tasteofhome.com Oct 11, 2008

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Microwave Potato Salad cont.

combine the remaining ingredients. Add potatoes and gently toss to
coat. Cover and refrigerate for at least 1 hour before serving.

Yield: 10 servings.