Nuked Potatoes

May 25, 2010

Nuked potatoes aren't water logged. They're perfect for summer potato salads and when you need some cooked potatoes for hash.

We both remember when our mothers got their first microwave ovens back in the 70s.  It was a huge deal meant to revolutionize home cooking.  Our mothers were studying new cookbooks that touted whole meals in minutes.  Everything went into the microwave, but not everything turned out like the picture.  Remember all that gray hamburger meat?  Those sickly tough chicken breasts?  Maybe we just expected too much.

Now we know what a microwave does best.  It heats up lukewarm coffee, last night’s supper, and gently melts chocolate and butter.  Even better, it steam cooks vegetables really well, keeping nutrients and flavor intact.

And right now your microwave is the perfect tool for summer potato salad.  The only challenge to good potato salad (which doesn’t seem like it should be that difficult) is cooking the potatoes until firm, yet tender.  Potatoes are just too easy to overcook in a pot of boiling water.  With a microwave, all you have to do is dice up the potatoes and nuke them in a covered dish (without added water) for 6 to 8 minutes.  Since microwave wattages vary, do a test batch the first time.  Then you’ll know your magic number of minutes for ever after.

Remember to start with the waxy potatoes like red, all-purpose white, or Yukon gold.  These varieties want to hold their shape when cooked.  Don’t use starchy russets or bakers that are meant to break down like mashed potatoes.

What’s good potato salad anyway?  Once you’ve got your perfectly nuked potatoes, now the fun begins.  Toss them with a balance of tangy, crunchy, and creamy.  That part is easy—we like any number of mayonnaise, mustard, and vinaigrette combinations. You probably have a cherished family recipe so make it the way you like.  Use celery, parsley, bell pepper, onion, no onion, yellow mustard, fancy mustard, pickle relish, hard cooked egg…

R.B. prefers pure potato salad. Only dressed with parsley, onion, celery, mayo, salt and pepper. Watercress is the perfect green accompaniment.

Nuked potato salad will make you take a pass on that plastic container from the supermarket.  Well prepared potato salad is not just a throw away side.  Cooked and dressed right it will go with everything all summer long.

Cheater Nuked Potatoes for Potato Salad

4 medium red, white or Yukon gold potatoes, peeled and cut into pieces just shy of 1-inch (about 4 cups)

Salt, to taste

Place the potatoes in a 1 ½ or 2 quart glass casserole with a lid.  Sprinkle with salt.  Cover and microwave on high for 6 to 8 minutes.  (This time varies a minute or two according to the power of your oven.) Let sit 5 minutes.  Uncover and cool.  Toss with your potato salad recipe ingredients.  Chill the salad before serving.

Creamy Potato Salad Variations

Pure White—Simple yes, but not at all plain.  Good choice to pair with grilled meats and seafood.

Toss with mayonnaise, sliced celery, chopped fresh parsley, finely chopped red or green onions, salt and pepper.

Yellow Mustard—This one is classic for a casual hamburger and hot dog picnic.

Toss with mayonnaise, a generous spoonful of yellow mustard, chopped hard cooked egg, dill or sweet pickle relish, salt and pepper.

French Dijon—Choose this when serving a mixed grill of sausages and shrimp.

Toss with mayonnaise, a generous spoonful of Dijon mustard, sliced celery, chopped fresh parsley and tarragon, salt and pepper

Posted in Salads, Sides