Quick Potato Salad for One

Note from Cheri: 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.

1 large Idaho Potato, peeled and cubed 1/4 C reduced-calorie mayonnaise 1 T diced pimiento 2 tsp. onion, finely chopped 2 tsp. pickle relish 1/2 tsp. mustard 1/4 tsp. salt 1/8 tsp. pepper

Serves 1 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. Approximate nutritional analysis: 476 cal 21 g fat 0 mg cholesterol 1097 mg sodium 6 g protein 68 g carbohydrates