Microwave Potato Salad "Jersey Girl Knows Best"

4 Servings
13 min

Were you invited to a BBQ or hosting one and you are liking for a quick Summer side? Do you love potatoes? Are you looking for a quick Summer side?! Did you know you can quickly cook potatoes in the microwave…yes! No stove required! This would totally work for a dorm as well. No peeling required, keep those peels on…it’s quicker and you get the extra nutrients. Win, win!!! Ready?! Let's do this!


This recipe is simple to make and you will get rave reviews from your guests! Keep following my FoodTalk, HomeTalk and UpStyle pages for more delicious recipes!


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Lets get this potato salad party started! 🥔

After you thoroughly wash the potatoes, it’s time to wrap them in a paper towel and place in them in the microwave.

Mix all the the ingredients except the potatoes together. You can add more herbs to this recipe.

Mmm, all mixed up 😋. The dressing is all mixed and ready for the potatoes!

Quickly cool the potatoes in an ice bath. You may need to add more ice as the potatoes will melt the ice down quickly. After the potatoes cool down, either set them aside on a drying rack or dry them with a towel.

Gently mix the cooled potatoes and the dressing together. Voila! You just made the quickest potato salad. Refrigerate for at least an hour. This potato salad can be stored for 4 days in the refrigerator. I hope you enjoyed this recipe!


Follow me on my other social media pages for recipes!


www.instagram.com/jerseygirlknowsbest

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Microwave Potato Salad "Jersey Girl Knows Best"
Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 8 Minutes Total time: 13 min
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Ingredients

  • 6 small red potatoes or Yukon gold
  • 1/8 tsp. Black pepper
  • 1/2 cup Mayo
  • 1/2 tsp. Garlic salt
  • 1/8 tsp thyme
  • 1/8 dill weed
  • 1/8 tsp. Oregano
  • 1/4 tsp. paprika
  • 1/2 tsp sugar
  • 1 Tbsp. Red wine vinegar
  • 1 celery stalk diced
  • 2 Tbsp. Red onion diced
Instructions

Cook the potatoes for 6 minutes in the microwave flipping them over half way through. Use a fork to test if the potatoes are done. The fork should be easy to insert into the potatoes. Some may cook faster than others. Take the soft ones out and continue cooking in 30 sec intervals for the rest.
While the potatoes are cooking in the microwave, mix all the remaining ingredients together. Quickly cool the potatoes in an ice bath for a few minutes. Once cooled, cube into 12 or 16 pieces. (Cut in half lengthwise, then cut those pieces in 1/2 lengthwise then in thirds or quarters.)
Gently combine the potatoes with the dressing. Put in the refrigerator for at least 1 hour so all the flavors soak into the potatoes. This can be stored up to 4 days in the refrigerator.
If the dressing is too thick, you can add a tablespoon of milk at a time until it reaches your desired consistancy.
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