Cooking your potatoes in the microwave for the summertime favorite keeps the kitchen cool – and no pot to wash!
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
Prick each potato in several places with a fork or the tip of a paring knife. 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. Microwave on High (PL-10) for 12 minutes. Let stand 3 minutes. Test for doneness; add 2 to 3 minutes more cooking time if needed. Let potatoes cool for 5 to 10 minutes. 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. 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. 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 1/4-1/2 cup chopped pickles (dill or sweet, to taste).
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