Okay, so this is a weird time of year to be talking about potato salad but we had a little thank you barbeque for our tile crew and I made some to serve with burgers and brats, Hawaiian salad, pico de gallo and chips. And the reason this dish is unusual is that I microwave the potatoes instead of boiling them. Fast and easy!
8 red potatoes
small bunch of green onions, chopped
1/4 cup mustard
3/4 cup mayonnaise
salt
6 hard-boiled eggs, chopped
20 grape or cherry tomatoes, halved
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| crop circle a la potatoes |
Scrub the potatoes and leave the skins on -- that's where all the good vitamins are. Arrange in a circle around the edge of a plate and microwave for 6 or 7 minutes. Flip each potato over and pierce with a fork 3 times to let the steam escape. Microwave for another 6 or 7 minutes or until fork tender. Let cool for about 15 minutes. Then rough chop them.
In a large bowl, mix the mustard, mayonnaise, onions and salt. Add the potatoes, eggs and tomatoes. Mix well and chill. This makes about 12 servings and really tastes great!
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| rough chop the cooked potatoes |
If you're having a mini potato salad craving during the winter months, you can just microwave a couple of potatoes and reduce the amount of all other ingredients to make a few servings.
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| mr. potato head is such a spud! |
4 comments:
Your youngest nephew, who has the whole collection of Toy Story toys and all the movies....will be devastated to know that you ate Mr. Potato Head.
Bad auntie is not the least bit apologetic either ... he was delicious!
Now that's a recipe even this anticook can handle! Brilliant!
Sometimes when we do fried potatoes for breakfast, I'll microwave them for a while first, then rough chop and throw them in the pan with bacon grease to give them the crispy good flavor. Cuts the cooking time way down.
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