Larry Caldwell
Super Member
Potato Salad Research!
Who knew? I decided it was potato salad weather, so peeled some potatoes. I don't like how soggy they get when I boil them up, so decided to put them in a large casserole dish and microwave them. Susan suggested I put some vinegar in the bottom of the dish to steam them and bring out the flavor. The result was unsalted potatoes that tasted GREAT!
Here's the recipe:
Peel a bunch of potatoes and slice them into bite sized bits.
Put them in a big covered casserole
Dump a couple big glops of cider vinegar on them, plus a little water for steaming.
Microwave on high for 6 minutes, on 8 for 20 minutes, on 7 for 30 minutes. That has nothing to do with the potatoes, but if you run a microwave on high for over half an hour you risk burning out the magnetron, which is an expensive part. Potatoes take a while to cook anyway, so what the heck...
After the spuds are cooked, do your thing with eggs, mayo, pickles, mustard, onions, whatever makes you drool.
Yeah, I know russets are the ones that get mushy, but they were on sale 5 lbs. for 88 cents. The yellow and red ones were way more expensive, so I went with the dollar bill in my pocket.
Who knew? I decided it was potato salad weather, so peeled some potatoes. I don't like how soggy they get when I boil them up, so decided to put them in a large casserole dish and microwave them. Susan suggested I put some vinegar in the bottom of the dish to steam them and bring out the flavor. The result was unsalted potatoes that tasted GREAT!
Here's the recipe:
Peel a bunch of potatoes and slice them into bite sized bits.
Put them in a big covered casserole
Dump a couple big glops of cider vinegar on them, plus a little water for steaming.
Microwave on high for 6 minutes, on 8 for 20 minutes, on 7 for 30 minutes. That has nothing to do with the potatoes, but if you run a microwave on high for over half an hour you risk burning out the magnetron, which is an expensive part. Potatoes take a while to cook anyway, so what the heck...
After the spuds are cooked, do your thing with eggs, mayo, pickles, mustard, onions, whatever makes you drool.
Yeah, I know russets are the ones that get mushy, but they were on sale 5 lbs. for 88 cents. The yellow and red ones were way more expensive, so I went with the dollar bill in my pocket.