Potato salad is the perfect take along side dish for a fun family barbecue, vibrant neighborhood shindig, or quiet picnic by the lake. Today, making potato salad has never been easier, thanks to our microwaves.
Here’s How to Microwave Them:
Thoroughly wash eight large red potatoes. Pierce several holes into each potato with a fork. Place the potatoes on a rimmed microwave safe dish and pour ¼ cup water onto the dish. Cover the dish with a microwave safe lid. Microwave whole potatoes on full power for about 15 minutes. Let dish sit for ten minutes inside the microwave. Use caution lifting the microwave lid as the potatoes and water may still be hot. Insert a fork into the center of the potato to test if they are fork tender. If the centers are fork tender, they are done. Let them cool down, discard water, and cut potatoes in chunks. If potatoes are not soft or cooked through, cover and continue to microwave, about 5 minutes longer, until tender.
Skin-On Red Potato Salad
- 8 microwaved whole red potatoes, cooled and sliced into pieces
- 6 green onions, finely sliced
- 4 stalks celery, finely sliced
- ¾ cup avocado or regular mayonnaise
- ¼ cup sriracha mayo dressing/spread (We used Lee Kum Kee brand)
- Kosher salt and fresh cracked black pepper to taste
- Chopped fresh dill or parsley or extra green onion for garnish
In a small bowl, mix the avocado and sriracha mayonnaises together. In a larger bowl, combine the potatoes, green onions, and celery. Pour the mayonnaise mixture over the potatoes, green onions, and celery, and gently coat them. Sprinkle with salt and pepper as desired. Refrigerate for several hours covered. Serve cold. Garnish with fresh dill or parsley or extra green onion before serving.
Did You Know Fact:
American potato salad most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century.
There are so many great ways to enjoy potato salad. Let’s hear about some of your favorite recipes. Please comment below!
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