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Ingredients39 m servings 316 cals
Original recipe yields 6 servings
- Place potatoes in a 2-quart microwave-safe casserole dish. Microwave on high, stirring halfway through, until tender, about 9 minutes. Drain any liquid that may have accumulated.
- Mix Caesar dressing, carrots, green onions, Hatch chile pepper, salt, and pepper together in a large bowl. Stir in potatoes.
- Cook's Note:
- I used russet potatoes because I happened to have them on hand, but usually I would recommend Yukon Gold or red potatoes for salad.
Per Serving: 316 calories; 8.1 g fat; 54.7 g carbohydrates; 7.2 g protein; 7 mg cholesterol; 436 mg sodium. Full nutrition
ReviewsRead all reviews 2
I used russet potatoes because that's what I had in my cupboard, and it turned out great. I didn't use the microwave to cook the potatoes because I was running my stove anyway, but I'm sure the ...