Microwave Potato Salad

Microwaving potatoes really means steaming them. It's fast, energy-efficient and a great way to keep those yummy skins from falling off!
  • 1 lb. small red potatoes, cut in halves or quarters
  • 1 red bell pepper, diced
  • 1/2 c. frozen peas, thawed
  • 2 green onions, sliced
  • 1/4 c. nonfat plain yogurt
  • 1/4 c. nonfat mayonnaise
  • 2 T. grainy mustard
  • 1 tsp. honey
  • 1/2 tsp. salt
  • 1/4 tsp. ground red pepper -- choose the variety according to your heat tolerance!
  • 1/4 c. slivered almonds

Place the prepared potatoes in a large, microwavable bowl and cover it tightly with plastic wrap. Microwave on HIGH for 10 minutes and allow the bowl to rest in the microwave for about 20 minutes.

Meanwhile, prepare the other vegetables and combine the yogurt, mayonnaise, mustard, honey, salt and ground red pepper in a small bowl. Mix the dressing until all of the ingredients are well-incorporated.

Once the potatoes have rested, toss them with the prepared vegetables and the dressing. This salad can be served warm or chilled in the refrigerator for up to 24 hours before serving. Just prior to serving, sprinkle the salad with the slivered almonds.

  • Yields: 4 servings
  • Preparation Time: 35 minutes
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