Microwave Potato Salad Recipe

4.5 2 3
Microwave Potato Salad Recipe
Microwave Potato Salad Recipe photo by Taste of Home
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Microwave Potato Salad Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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-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. Yield: 10 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Potato Salad in Simple & Delicious July/August 2006, p37

Nutritional Facts

3/4 cup: 344 calories, 27g fat (7g saturated fat), 111mg cholesterol, 536mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 8g protein.

  • 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-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
  1. 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.
  2. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Potato Salad in Simple & Delicious July/August 2006, p37

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Reviews forMicrowave Potato Salad

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MY REVIEW
Nonnok User ID: 6085138 142572
Reviewed Oct. 4, 2014

"This was so much easier than boiling and peeling potatoes! It was really tasty and my family loved it. Before adding the mayonnaise, I measured it into a glass 1 cup measuring cup, added a tsp each of vinegar, sugar, and mustard. I stirred it up and then mixed into the other ingredients. I also left out the cheese and used yellow onion chopped up instead of green onion. The olives really made this recipe!"

MY REVIEW
katlaydee3 User ID: 3741999 142527
Reviewed Jul. 30, 2012

"Very good flavor and nice variation from traditional potato salads."

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