Place whole potatoes (do not poke) into microwave-safe dish. Cover dish (if covering dish with plastic wrap, poke small hole in plastic). Microwave on HIGH for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix.
*Russets, yellow or white potatoes can be substituted, but make sure to peel skins off potatoes after cooking and cooling, but before tossing with remaining ingredients.
Greek Potato Salad: omit celery, pickles, pickle juice and mustard. Replace plain yogurt with Greek yogurt. Stir in 1/4 cup Kalamata olive wedges, 1/4 cup peeled, chopped cucumber and 1 tablespoon lemon juice. Sprinkle with 1/2 cup crumbled feta cheese and chopped fresh oregano if desired.
|Time:||15 Minutes Preparation Time|
15 Minutes Cooking Time
Source: Potatoes Goodness Unearthed
By LRP from LWL, MA
The original and the variation sound really good. We've gotten away from using so much mayo on every salad, and now that I have a yogurt machine, we are using yogurt instead of mayo. Even in salad dressings, and I've finally persuaded
my husband to use it too. Nice to find "tried and true" recipes using yogurt.
Thank you LRP. MisMachado
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