MICROWAVE POTATO SALAD
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
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- 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 : Calories 344 calories, Fat 27g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 536mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
FAST AND EASY POTATO SALAD
Using the microwave provides a quicker version of potato salad than you'll get from boiling the potatoes. Fast, simple, easy, and delicious! Perfect for those days when you just want potato salad but can't be bothered to make it from scratch, yet don't want the garbage you get at the grocery store. Also great for people living in households where other members don't share the same potato salad enjoyment (my fiancee hates mayo). For gluten-free or lactose free version-check that the mayo used is suitable
Provided by kittyroara
Categories Lunch/Snacks
Time 11m
Yield 3-4 cups, 1-3 serving(s)
Number Of Ingredients 9
Steps:
- Cut the eyes and blemishes off the potatoes. Skin them if you prefer but I think they're delicious and they're definitely more nutritional!
- Rinse the potatoes and place them in the microwave undried.
- Microwave the potatoes (three at a time if you're making a double or triple recipe for the whole family or a potluck) spaced evenly apart on HIGH for THREE MINUTES.
- Chop your green onions. Chop your pickle and eggs if desired.
- Flip the potatoes over (careful, they're hot!) and microwave on HIGH for THREE MINUTES more.
- Mix the mayo, spices, onions, and optional pickle and eggs in a medium-sized bowl.
- Let the potatoes rest in the microwave for a few minutes (they will continue to cook).
- Test the doneness of the potatoes with a knife or fork by piercing into the center of each one. If the knife does not go in smoothly or there is resistance, repeat the microwaving process above in increments of ONE MINUTE.
- Place the cooked potatoes immediately into a bowl of cold water. Let cool for a few minutes.
- Remove the potatoes and cut into bite-sized pieces (usually halves and then eights will do) - careful, they may still be hot inside.
- Mix potatoes with sauce mixture, and enjoy!
EASY MICROWAVE POTATO SALAD
Make and share this Easy Microwave Potato Salad recipe from Food.com.
Provided by pesce_gurl
Categories Potato
Time 38m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes and water in 3-qt microwave-safe casserole; cover.
- Microwave on HIGH 16-18 minutes or until tender, stirring after 9 minutes. Drain.
- Add remaining ingredients; mix well. Refrigerate.
Nutrition Facts : Calories 114.4, Fat 4.6, SaturatedFat 2.7, Cholesterol 42.6, Sodium 147.4, Carbohydrate 12.6, Fiber 1.3, Sugar 0.9, Protein 5.5
BUSY DAY MICROWAVE POTATO SALAD
Don't let a busy day get to you! Try this Busy Day Microwave Potato Salad for mealtime when you're in a pinch. Simply get this creamy potato salad in the fridge and let it cool for 25 minutes, then you're set!
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 7 servings
Number Of Ingredients 6
Steps:
- Microwave potatoes and water in 2-qt. covered microwavable dish on HIGH 14 to 16 min. or until tender, stirring after 7 min. Drain.
- Mix mayonnaise, onion, celery, mustard and celery seed in large bowl. Add potatoes; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
MICROWAVE POTATO CHIPS
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Evenly spread the olive oil on a square of parchment paper and sprinkle with some salt and pepper. Place the potato slices on the paper, making sure there is no overlap, and sprinkle again with salt and pepper. Cook in the microwave for 3 minutes.
MICROWAVE POTATO CHIPS
Steps:
- Thinly slice the potatoes about 1/16-inch thick using a mandolin. Put the potato slices in a large bowl of cold water and stir to release the starch. Drain and refill the water as many times as necessary until the water remains clear. Line a baking sheet with paper towels. Transfer the potatoes to the paper towels and pat dry.
- Line a large microwave-safe plate (the biggest that will fit in your microwave) with two layers of paper towel. Arrange as many potato slices on the paper towels as will fit in one layer without touching. Lightly brush the potatoes on both sides with oil and sprinkle lightly with salt. Microwave at full power for 3 minutes. Flip the slices over and microwave at 60-percent power until crispy and golden brown in spots, about 2 minutes more. Transfer the chips to a serving bowl and repeat with the remaining potatoes.
HASH BROWNS POTATO SALAD
My family would rather have their potato salad made this way than any other and it's so easy I sure don't mind. I can't remember where I learned this but I've been doing it this way for years. No peeling, chopping, boiling, etc. Except for the potatoes I'm just making a guess on the amounts listed. I never measure but I had to put in something to get the recipe posted.
Provided by Alisa Lea
Categories Potato
Time 17m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Poke some holes in the hash brown package with a fork; microwave on High 6 minutes.
- Shake bag to "stir" potatoes; microwave another 6 minutes.
- Open bag and pour into a bowl.
- Season with salt and pepper to taste.
- Add mayonnaise, mustard, chopped onion, pickle relish, chopped boiled eggs. (Use whatever combination your family likes in their potato salad.).
- Refrigerate until ready to serve.
Nutrition Facts : Calories 410.1, Fat 25.7, SaturatedFat 7.4, Cholesterol 100.9, Sodium 351.6, Carbohydrate 41.2, Fiber 2.5, Sugar 5.3, Protein 7.2
CREAMY POTATO SALAD FOR TWO
"This potato salad is quick and versatile," confirms Caron Osberg of Urbandale, Iowa. Her downsized version of the classic has a creamy dressing and gets a pleasant crunch from chopped carrots and celery.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain and rinse in cold water., In a bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate until chilled.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 110mg cholesterol, Sodium 561mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein.
POTATO SALAD WITH CHIVES
This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!
Provided by LYNNHOUSE
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
- In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.
Nutrition Facts : Calories 318 calories, Carbohydrate 25.7 g, Cholesterol 23.8 mg, Fat 22.8 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.2 g, Sodium 132.6 mg, Sugar 1.4 g
MICROWAVE GERMAN POTATO SALAD
Microwave German Potato Salad has big flavor for a quick salad. "The first time I tried this easy side dish I was impressed and had to have the recipe," recalls Barbara Erdmann of West Allis, Wisconsin. "That's what happens to most people who taste it. It's a time-saver when I need a salad for a summer get-together."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the potatoes, eggs, onion and celery; set aside. Place bacon in a microwave-safe bowl; cover and microwave on high for 1 minute. Stir. Microwave 2-3 minutes longer or until the bacon is crisp, stirring after each minute. , Remove bacon to paper towel to drain; reserve 2 tablespoons drippings. Stir the sugar, flour, vinegar, salt and pepper into drippings until smooth; gradually add milk. , Microwave on high for 3-4 minutes, stirring every 2 minutes until thickened. Pour over potato mixture; toss. Top with bacon.
Nutrition Facts : Calories 241 calories, Fat 13g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 320mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
GERMAN POTATO SALAD - MICROWAVE
I've been making this fast, easy recipe for over 20 years! There is almost no clean up and it's very tasty. This can be served piping hot, but we prefer it just barely warm. If you like less zip from the vinegar, just reduce the amount to 1/8 cup. Cooking time includes potato cooking time.
Provided by BIG_CHIEF
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and pierce potatoes all over with fork. Microwave on paper toweling for 7 minutes. Turn over and microwave for another 7-8 minutes. Remove from microwave and set aside to cool.
- Slice bacon into 1/4 inch pieces and distribute around a flat casserole dish. Microwave for 2-4 minutes until bacon is about half cooked. Add onion and celery, stirring to coat with the bacon grease. Continue cooking, stirring after every minute, until veggies are soft.
- Stir together water, vinegar, sugar, salt, pepper and flour until no lumps remain. Add to cooked bacon in dish and microwave for 1-1/2 minutes. Stir thoroughly. Keep microwaving and stirring every minute until the sauce becomes thick.
- Remove skin from potatoes, cut into 1/2 inch pieces and add to sauce. Add parsley and stir well, but gently, so the potatoes don't fall apart too much.
MICROWAVE BAKED POTATO
If you want the yummy taste of a slowly baked potato but aren't patient enough, or don't have the know-how to bake it in an oven, this is for you. Give it 12 minutes and get a mouth-watering, taste bud-tingling treat.
Provided by CJME
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 12m
Yield 1
Number Of Ingredients 5
Steps:
- Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
- Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.
- Top with remaining cheese and sour cream, and serve.
Nutrition Facts : Calories 517.3 calories, Carbohydrate 65.4 g, Cholesterol 63.1 mg, Fat 23.1 g, Fiber 8.1 g, Protein 14.2 g, SaturatedFat 14.5 g, Sodium 421.6 mg, Sugar 3 g
MUSTARD POTATO SALAD
This dish is so fast to put together and it will disappear that fast also. It works well at any potluck.-American Egg Board, Linda Braun, Park Ridge, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves; garnish with radishes if desired.
Nutrition Facts :
HOT GERMAN POTATO SALAD (MICROWAVE)
From my old tattered and torn GE microwave cookbook, circa 1977. Tried and true well loved recipe at our house!
Provided by LAURIE
Categories Potato
Time 29m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and pierce potatoes with fork.
- Place on paper towel and micro on high 10/12 minutes.
- Turn over and rearrange after 4 minutes or until tender.
- Remove from micro and cool slightly.
- Peel potatoes and slice into 1/8 inch slices for about 4 cups.
- Cut bacon in small pieces and place in 2 qt casserole.
- Cover with paper towel and micro on high 6 minutes stirring after 3 minutes, until crisp.
- Set bacon aside on paper towels to drain.
- Stir flour, sugar and seasonings into bacon fat in casserole dish until smooth.
- Micro on high 1-2 minutes until bubbly stirring after 1 minute.
- Add water and vinegar to flour mixture.
- Micro on high 4 minutes until mixture boils and thickens stirring after 1 minute.
- Remove from oven and stir until smooth.
- Add potatoes and bacon, stirring gently so potatoes hold their shape.
- Cover casserole and let stand until ready to serve.
COLORFUL AND EASY POTATO SALAD
The use of the microwave to cook the potatoes is not only speedy but saves energy. This was my experiment, and we liked it a lot. Serve warm or chilled.
Provided by ROSEP47
Categories Salad Potato Salad Recipes No Mayo
Time 39m
Yield 6
Number Of Ingredients 7
Steps:
- Place potatoes in a 2-quart microwave-safe casserole dish. Microwave on high, stirring halfway through, until tender, about 9 minutes. Drain any liquid that may have accumulated.
- Mix Caesar dressing, carrots, green onions, Hatch chile pepper, salt, and pepper together in a large bowl. Stir in potatoes.
Nutrition Facts : Calories 315.8 calories, Carbohydrate 54.7 g, Cholesterol 7.1 mg, Fat 8.1 g, Fiber 7.6 g, Protein 7.2 g, SaturatedFat 1.5 g, Sodium 436 mg, Sugar 4.2 g
MICROWAVE POTATO CHIPS
Can you make golden, crispy homemade potato chips in the microwave? We had our doubts, but they were quickly put to rest by this simple recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- Layer three paper towels on a microwave-safe plate; set aside., Scrub potatoes and cut into 1/16-in.-thick slices. Brush slices on both sides with olive oil and lightly sprinkle with salt and curry. Arrange on prepared plate (do not overlap)., Microwave on high for 3 minutes; turn and microwave 2-3 minutes longer or until chips are dry and brittle. Repeat with remaining potatoes, oil and seasonings. Let chips cool for at least 1 minute before serving. Store in an airtight container.
Nutrition Facts : Calories 144 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 476mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
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