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Microwave Potato Salad
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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, combine the remaining ingredients. Add
potatoes and gently toss to coat. Cover and refrigerate for at least 1 hour
before serving.
Yield: 10 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |