Baked Light Potato Salad in a Jiffy 🥔🥗

Introduction:

Potato salad enthusiasts, rejoice! Here’s a recipe that will save the day when you’re craving this classic dish and realize it just 10 minutes before mealtime. This Baked Light Potato Salad is not only quick and easy but also healthy and delicious. Perfect for those busy days when you need something satisfying in a flash.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 4
• Calories per serving: 262.9

Ingredients:

• 1 egg
• 2 Idaho potatoes
• 2 stalks of celery
• 1 onion
• 10 green olives
• 1/2 cup Miracle Whip Light
• 2 tablespoons mustard

Instructions:

1. Boil the Egg: Place the egg in water and bring it to a boil. Let it boil until it’s hard-boiled. This typically takes around 10 minutes. Once done, set it aside to cool.

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2. Prepare the Potatoes: Scrub the Idaho potatoes to remove any dirt. Using a fork, puncture each potato a couple of times to allow steam to escape while cooking.

3. Microwave the Potatoes: Place the prepared potatoes in the microwave and cook them for approximately 6 minutes or until they are ‘baked’ to your desired level of tenderness. Cooking time may vary depending on the size and power of your microwave.

4. Prepare the Vegetables: While the potatoes are cooking, chop the celery, onion, and green olives. Place them in a medium-sized bowl.

5. Cube the Potatoes: Once the potatoes are cooked, carefully remove them from the microwave. If you prefer to leave the skins on for added texture and nutrients, simply cube the potatoes without peeling them. Add the cubed potatoes to the bowl with the chopped vegetables.

6. Mix the Dressing: In a separate small bowl, combine the Miracle Whip Light and mustard. Stir well until the mixture is smooth and creamy.

7. Combine Ingredients: Pour the dressing over the potato and vegetable mixture. Gently toss everything together until the potatoes and vegetables are evenly coated with the dressing.

8. Prepare the Egg: Peel the hard-boiled egg and slice it thinly. You can either garnish the potato salad with the sliced egg or chop it into smaller pieces and mix it into the salad for added flavor and protein.

9. Chill or Serve Warm: Once prepared, you can either serve the potato salad immediately while it’s still warm or refrigerate it for later. The choice is yours!

10. Enjoy: Whether you’re serving it as a side dish or enjoying it as a light meal on its own, this Baked Light Potato Salad is sure to satisfy your cravings and leave you wanting more. Bon appétit!

Nutritional Information:

• Calories: 262.9
• Fat Content: 8.7g
• Saturated Fat Content: 1.5g
• Cholesterol Content: 54.8mg
• Sodium Content: 498.8mg
• Carbohydrate Content: 40.8g
• Fiber Content: 5.3g
• Sugar Content: 6.3g
• Protein Content: 6.3g

Keywords:

Vegetable, Low Protein, Low Cholesterol, Healthy, Microwave, < 15 Mins, Easy

Conclusion:

Next time you’re in need of a quick and tasty dish, look no further than this Baked Light Potato Salad. With minimal prep and cook time, it’s the perfect solution for those last-minute meal decisions. Plus, with its healthy ingredients and delicious flavors, it’s a win-win for everyone at the table. Give it a try and enjoy the convenience and satisfaction of this simple yet satisfying recipe! 🥔🥗