Potato Salad - For the microwave

1 pound russet baking potatoes, scrubbed well and dried 1 tablespoon rice vinegar or white balsamic vinegar ½ cup thinly sliced celery ¼ cup chopped onion (may use white, red or green) ½ cup low fat mayonnaise ¼ cup low fat sour cream ½ tablespoon Dijon-style mustard 1 teaspoon dill weed or tarragon (dry, double if using fresh) ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper

Calories 163 (30% from fat) ▪ carb. 26g ▪ pro. 3g ▪ fat 5g ▪ sat. fat 1g ▪ chol. 10mg ▪ sod. 257mg ▪ calc. 33mg ▪ fiber 2g

1. Prick each potato in several places with a fork or the tip of a paring knife. 2. Place 2 paper towels on the turntable of the Cuisinart Compact Microwave and arrange the potatoes in a circle towards the edge of the turntable. 3. Microwave on High (PL-10) for 12 minutes. Let stand 3 minutes. 4. Test for doneness; add 2 to 3 minutes more cooking time if needed. 5. Let potatoes cool for 5 to 10 minutes. 6. While potatoes are “baking”, combine the mayonnaise, sour cream, mustard, dill/tarragon, salt, and pepper in a small bowl. Stir with a whisk to blend. 7. Peel warm potatoes and discard skins. Cut the potatoes into bite-sized pieces. Place in a large bowl and sprinkle with vinegar while potatoes are still warm. Add celery and onions; stir gently. Add mayonnaise mixture to potatoes. Toss gently to combine and coat potatoes. Taste and adjust seasoning accordingly. 8. Serve immediately, or cover and refrigerate until ready to serve. Notes: if desired add 2 hard cooked eggs that have been roughly chopped or/or ¼-½ cup chopped pickles (dill or sweet, to taste).