Holiday Potato Salad: Easy, Different

[Bashful3]

One day I tried to make potato salad in a hurry, quick and dirty so to speak. I had Yukon Gold potatoes, just stuck them in the microwave and zapped until soft.

Put them in a chopping bowl, piping hot. Chopped a bit, skins and all. Added some chopped celery, parsley, scallion and some white vinegar. Minimal salt and pepper; Hellmans Mayo to good texture, and served slightly warm.

Unbelievably good: almost as good after chilling in refrigerator, but it was the warmish, never chilled technique that produced the flavor. And, microwaving for potato salad purpose is even better than boiling.

[al b. darned]

I thought I was the only one who did it this way. I've done this for years.

I cube about two lbs. of red skinned potatoes to the proper size for the salad and put them in a m-wave safe bowl. I add about a tsp of fresh ground garlic powder and fresh ground pepper, toss, and nuke for eight minutes. While still hot I add about 3 tbs of rice wine vinegar and gently mix.

Meanwhile I chop up about half a red onion and a stick of celery, and thinly slice a radish or two (depending on the size). If I have them, I chop up some scapes as well.

When the potatoes cool I mix in Cains Mayo to taste along with the above mix-ins. It's even better if it spends the night in the fridge.

[classylady]

How long did you microwave the potatoes?

[nolanani]

When I nuke mine, I use uniformly sized potatoes and zap for 2 minutes, let sit,
rotate position of potatoes and zap for another 2 mins, etc until they feel soft but not too mushy. I like my potatoes a little on the firm side. It really depends on the size of the potatoes.

[Carole]

Sounds good!

I think one of the tricks is to dress the potatoes when they are hot. That way they soak up the sauce. I also try to put in some pickle juice! But your approach sounds great!

I'm definitely going to try the microwave step this weekend when I make some.