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! |
