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Colorful and Easy Potato Salad


"The use of the microwave to cook the potatoes is not only speedy but saves energy. This was my experiment, and we liked it a lot. Serve warm or chilled."
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39 m servings 316 cals
Original recipe yields 6 servings

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  • Prep

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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 316 calories; 8.1 g fat; 54.7 g carbohydrates; 7.2 g protein; 7 mg cholesterol; 436 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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 ...

The only chile my store had available was a Pablano but that worked nicely in this too. This salad was delicious and such a nice change from your every day potato salad that are usually smother...