warm potato salad in boats

How To Make warm potato salad in boats

• Step 1
  Wash/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.
• Step 2
  Remove potatoes from the microwave to a chopping block with tongs.
• Step 3
  Cut warm potatoes from end to end. I hold mine steady on the chopping board with tongs.
• Step 4
  With 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).
• Step 5
  Add 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.
• Step 6
  Serve by stuffing the salad into the warm potato skins. Can be served warm or room temp.
• Step 7
  One 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.
• Step 8
  To 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.
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