HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Kate Heyhoe

Kate's Global Kitchen

 

15-Minute Potato Salad

From Cooking with Kids For Dummies
by Kate Heyhoe

 

Whip up a superb potato salad in minutes using a microwave oven. Older kids can cut the vegetables and cook the potatoes in the microwave, making this recipe entirely by themselves, while younger children can help by mixing.

The Grainy Mustard Sauce in Chapter 20 makes about 1-1/2 cups—but you only need 1/2 cup for this recipe. You can make the sauce in advance or while the potatoes in this recipe cook (the sauce takes only 5 minutes to make). When you make the sauce, reserve 1/2 cup for this recipe and refrigerate the remainder for another use. Look for seasoned rice vinegar next to regular rice vinegar in the Asian foods aisle.

Prep and cook time: 15 minutes
Chill time: 30 minutes or more, if desired
Yield: 8 servings

 

Ingredients and steps:

1 pound red potatoes (about 3 to 4 medium)
1/4 cup seasoned rice vinegar
1/4 teaspoon salt
1/2 cup Grainy Mustard Sauce
2 stalks celery
2 green onions
Freshly ground pepper

 

1. Cut the potatoes in half to keep them from rolling. Placing the cut side down, cut across the potatoes to make slices about 1/4-inch thick.

2. Toss potatoes with seasoned rice vinegar and salt in microwave safe baking dish.

3. Cover with a microwave-safe lid or plastic wrap, leaving one corner slightly open for steam to escape. Microwave potatoes on high until tender when pierced with a fork, but not mushy, about 8 minutes, stirring half-way through.

4. While the potatoes cook, chop the celery and green onions. If you need to make the Grainy Mustard Sauce, do it now.

5. Toss hot potatoes with 1/2 cup of the Grainy Mustard Sauce, reserving any extra sauce for another use.

6. Stir in the green onions, celery and pepper to taste. You can serve the salad now, but chilling for 30 minutes allows the flavors to blend. If desired, garnish with chopped celery leaves.

Caution: Open the microwaved potato container with care to avoid steam burns. Point the lid away from you as you open it and wear oven mitts.

Buy the Book

 

Kate's Global Kitchen

 
Copyright © 1999, Kate Heyhoe. All rights reserved.

Current Kate's Global Kitchen
Kate's Global Kitchen Archive

 
Kitchen Gypsy

This page created September 1999


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.