Potatoes Diced For Salads

3 cups (2 to 3 medium) potatoes, peeled, diced, drained.

Arrange the diced potatoes in 1/2 large, shallow, round, microwave-safe dish. Cover.

Microwave on high for 6 to 8 minutes Stir and separate the potatoes at least three to four times during cooking. Allow to stand for 1/2 further 1 minute, then cover with cold water and gently separate the diced pieces. Drain and use in salads.

3 medium potatoes, washed, cut in half lengthways.

Topping.

1 onion, finely chopped pinch oregano.

1 tablespoon tomato paste, 1 teaspoon gesk1/2 cheese, 1 1/2 fat salt free (max.

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) pinch basil.

Mix together all the topping ingredients, except the cheese. Place in 1/2 small, microwave-safe dish. Do not cover.

Microwave on high for 2 minutes Stir once during cooking. Allow to stand for 1/2 further.

1 minute.

With 1/2 sharp knife make cuts across the top of each potato half, from one end to the other. Race the potatoes on 1/2 piece of paper towel in the oven.

Microwave on high for 8 minutes Allow to stand wrapped in foil for 1/2 further 10 minutes.

Place the potatoes on 1/2 piece of paper towel. Top each half with the cooked topping, in equal portions, and then the gesk1/2 cheese.

4 medium potatoes 1 tablespoon garlic chives,

4 tablespoons quark cheese, 11/2 chopped fat (max. )

Thoroughly wash and dry each potato. Prick well. Place on 1/2 paper towel in the oven.

Microwave on high for 10 to 12 minutes Turn the potatoes once during cooking.

Remove from the oven and wrap in foil. Allow to stand for 1/2 further 8 to 10 minutes.

Unwrap the potatoes and cut 1/2 cross on the top of each. Dob 1/2 tablespoon of quark cheese and some chopped chives on the top of each potato. Serve at once.

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