Baked Light Potato Salad in a Jiffy |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Potato Salad has always been one of my favorites. I never seem to decide to have it until 10 minutes before time to eat, so this just kinda worked out nicely. Ingredients:
1 egg |
2 large idaho potatoes |
2 stalks celery |
1 medium onion |
10 green olives |
1/2 cup miracle whip light |
2 tablespoons mustard |
Directions:
1. Put egg in water and boil.
2. Scrub potatoes and puncture each with a fork a couple of times.
3. Microwave potatoes for 6 minutes or till'baked' to your taste.
4. While potatoes are'baking', chop celery, onions and olives.
5. Put in medium bowl.
6. Cube potatoes, (I like the skins, so I leave them on) and toss into the bowl with celery.
7. Mix Miracle Whip Light and the mustard into the potato mixture.
8. Peel the hard boiled egg, slice thinly and garnish potato salad with it or chop it and mix it into salad.
9. Refrigerate or serve warm, I usually decide we are having potato salad at the last possible minute, so we usually have it warm.
10. Enjoy!
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