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
Microwave Potato Salad
Microwave-1,100 watt
Microwave Potato Salad
Prep Time
10 min
Cook Time
10 min
Yield
10 servings
Ingredients
- 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
Directions
- 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
3/4 cup: 344 calories, 27g fat (7g saturated fat), 111mg cholesterol, 536mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 8g protein.
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