Potato Salad with Fresh Stir-Ins
At your next cookout, surround basic potato salad with bowls of flavorful stir-ins like bacon, peppers, and garden-fresh vegetables.
Gallery
Recipe Summary
Potato Salad with Fresh Stir-Ins
Ingredients
Directions
*Test Kitchen Tip:
If desired, potatoes can be cooked in the microwave. To microwave potatoes, omit olive oil. Place half of the potatoes in a microwave-safe 2-quart casserole. Add 3/4 cup water and 1/2 teaspoon salt. Micro-cook, covered, on 100 percent power (high) for 10 to 14 minutes or until the potatoes are just tender, stirring twice. Drain potatoes; set aside. Repeat with remaining uncooked potatoes, using additional water and salt.
*
Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
**
To toast seeds, heat them in a small skillet over medium heat about 2 minutes or until fragrant and lightly browned, stirring frequently.