| Servings: | 1 |
| Author Notes: | This recipe was shared with us from the Idaho Potato Commission. They say that the key to great potato salad is to gently toss the potatoes with dressing while the potatoes are still warm - this allows for better absorption of flavors. Here's a quick version for one that you can make anytime. |
| Ingredients: |
1 large Idaho Potato, peeled and cubed
1/4 cup reduced-calorie mayonnaise 1 tablespoon diced pimiento 2 teaspoons onion, finely chopped 2 teaspoons pickle relish 1/2 teaspoon mustard 1/4 teaspoon salt 1/8 teaspoon pepper |
| Instructions: |
Place cubed potato in a 9-inch square microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at HIGH 4 to 5 minutes, or until potato is tender. Combine mayonnaise, pimiento, onion, relish, mustard, salt and pepper in a small bowl, stirring well. Add to potatoes, tossing gently to coat. Cover and refrigerate until cool. |
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