warm potato salad in boats
I came up with this potato salad one day while microwaving "baked" potatoes. I didn't want the usual baked potato with my meal. I decided to scoop out the potato skins and make a warm and creamy potato salad instead. Serving the warm, creamy salad in the skins seemed like a novel idea and a new favorite recipe was developed. I hope y'all enjoy it too.
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yield
2 serving(s)
prep time
10 Min
cook time
10 Min
method
Microwave
Ingredients For warm potato salad in boats
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2 mdbaking potatoes
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1 lghard-boiled egg, chopped fine
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2 Tbspfinely diced onion
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2 Tbspsweet pickle relish
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1/4 cmayonnaise
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1 tspsweet pickle relish juice
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1/4 tspyellow mustard, heaping
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1 pincheach salt and pepper
How To Make warm potato salad in boats
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1Wash/rinse potatoes. Do not peel. Prick potatoes several times with a fork. Place potatoes in the microwave and cook for 7 minutes. Pierce potatoes with a fork when the cooking time is completed. If you meet resistance, microwave for an additional minute on full power. Pierce the potato again to check for doneness. Keep cooking for a minute and check until the inner potato pierces easily.
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2Remove potatoes from the microwave to a chopping block with tongs.
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3Cut warm potatoes from end to end. I hold mine steady on the chopping board with tongs.
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4With a teaspoon, grapefruit spoon (I like the gagged edge) or any small spoon, carefully scoop out the cooked potato into a small mixing bowl. Leave the skins intact with a thin layer of the cooked potato remaining. Chop the potato with the spoon into small pieces but not too small ( 1/4 to 1/8 tsp size is fine).
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5Add the chopped, boiled egg (I microwave mine in a microwaveable egg poacher - I found it at the grocery store hanging in the breakfast/bread isle), diced onion, pickle relish, mayo, relish juice, mustard, salt, and pepper. Stir to combine all ingredients. It will be creamy but chunky.
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6Serve by stuffing the salad into the warm potato skins. Can be served warm or room temp.
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7One potato (2 sides) per serving. The recipe easily multiplies for more servings. If your potatoes are large or small adjust the mayo to make them creamy but not runny.
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8To boil/poach an egg in the microwave, pour 1 Tbsp of water into a microwave-safe bowl. Crack in 1 large egg. Pierce the yolk with a fork but do not stir it. Cover the bowl with a paper towel and microwave for a minute on high. Flip the over with a fork and microwave for 30 seconds on high if the white is still a bit runny in the center. Or cook per directions with the microwave egg poacher. Mine is a lidded/hinged round cooker that is for making a copycat egg McMuffin sandwich.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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