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Popular in Food

Quick & Healthy Potato Salad

3.5 by 31 people
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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 15 mins

Quick & Healthy Potato Salad



  1. Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix.
  2. *Russets, yellow or white potatoes can be substituted, but make sure to peel skins off potatoes after cooking and cooling, but before tossing with remaining ingredients

From the Test Kitchen

Garden Veggie Potato Salad:

Omit pickles, pickle juice and mustard. Stir in 3/4 cup coarsely chopped and lightly packed fresh spinach, 1/4 cup diced bell pepper, 3 tablespoons shredded carrots, 1 tablespoon snipped fresh basil and 1/2 of a (6.5-oz.) jar coarsely chopped marinated artichoke hearts (including liquid).

Greek Potato Salad:

Omit celery, pickles, pickle juice and mustard. Replace plain yogurt with Greek yogurt. Stir in 1/4 cup Kalamata olive wedges, 1/4 cup peeled, chopped cucumber and 1 tablespoon lemon juice. Sprinkle with 1/2 cup crumbled feta cheese and chopped fresh oregano if desired.

Baked Potato Salad:

Omit pickles, pickle juice and mustard. Stir in 1/2 cup shredded reduced-fat Cheddar cheese, 1/4 cup snipped fresh chives and 3 tablespoons real bacon bits or pieces.

Nutrition Facts (Quick & Healthy Potato Salad)

    Per serving:
  • 180 kcal cal.,
  • 0 g fat
  • 0 mg chol.,
  • 530 mg sodium,
  • 41 g carb.,
  • 4 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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