Microwave Potato Salad

Love potato salad but just can’t be bothered to simmer those spuds? Try microwave potato salad. Microwaving the potatoes saves time, with none of the waiting for water to boil or babysitting the pot. Simply cube the potatoes, place them in a microwave-safe dish with water, and they’ll steam-cook in about 10 minutes. That gives you enough time to prepare the tasty mix-ins: shredded cheddar, hard-boiled eggs, pimento-stuffed olives, roasted red peppers and green onions.

Everything is tossed together in a tangy mayonnaise dressing, which you can easily jazz up with a spoonful of mustard or a splash of vinegar or pickle juice for extra zip. This creamy potato salad recipe comes together in just 20 minutes, so it’s perfect for busy weeknights or last-minute picnics.

Ingredients for Microwave Potato Salad

• Potatoes: Waxy red potatoes are our go-to for potato salad. They retain their shape during cooking and won’t fall apart when you mix them with the other ingredients. The skins are tender and a good source of fiber, vitamins and minerals, so I recommend leaving them on for added color and nutrition.
• Shredded cheese: This recipe calls for sharp cheddar, but you could also try smoked cheddar or pepper jack for some kick.
• Mayonnaise: Mayo serves as the creamy base of our potato salad dressing. Be sure to use a high-quality mayonnaise for the right balance of richness and tanginess. For a lighter version, replace some of the mayo with Miracle Whip or plain Greek yogurt.
• Hard-boiled eggs: Chopped hard-boiled eggs add protein and a creamy texture that pairs well with the tender potatoes. After boiling, plunge your eggs into an ice water bath to keep the yolks bright yellow.
• Olives: Pimento-stuffed olives deliver salty, briny flavor that balances the richness of the mayonnaise. Not into olives? Try capers or chopped dill pickles instead.
• Roasted red peppers: You can use jarred or homemade roasted red peppers to add sweetness and a subtle smokiness to the potato salad.
• Green onions: Green onions add freshness and are less intense than red, white or yellow onions, making them perfect for salads where you want a hint of onion flavor without overpowering the other ingredients.

Directions

Step 1: Cook the potatoes

Place the cubed potatoes in a shallow 2-quart microwave-safe dish and add 1 cup of water. Cover the dish and microwave the potatoes on high for 9 to 11 minutes or until they’re tender, stirring once halfway through. Drain the water, then rinse the potatoes with cold water to stop them from cooking further.

Editor’s Tip: Rinsing the potatoes helps them cool quickly—an important step to keeping them firm and preventing the dressing from becoming greasy or runny. Cooling the potatoes also ensures the salad stays fresh and safe (i.e., no ingredients hanging out at temperatures in which harmful bacteria can grow).

Step 2: Mix the potato salad

In a large bowl, stir together the shredded cheese, mayonnaise, chopped hard-boiled eggs, olives, roasted peppers and green onions. Add the cooled potatoes and gently toss to coat them with the dressing. Cover and refrigerate the potato salad for at least one hour before serving it.

Microwave Potato Salad Variations

• Enhance the dressing: Mix a teaspoon of vinegar, prepared mustard or pickle juice into the mayonnaise for a zippier dressing. If you prefer your potato salad on the sweeter side, you can also add a teaspoon of sugar at a time until it meets your liking.
• Add bacon: Crumble cooked bacon into the potato salad for a smoky, crunchy twist. For the best texture, add the bacon just before serving to keep it crisp.
• Pickle lovers: Take inspiration from this dill pickle potato salad recipe and add tangy, briny flavor by swapping in chopped dill pickles for the olives.
• Swap out the mayo: Use Miracle Whip or plain Greek yogurt for a lighter salad dressing.
• Get your greens in: Add chopped celery for some crunch, or try blanched green beans, asparagus or peas for more color and extra veggies.

How to Store Microwaved Potato Salad

Leftover potato salad can be stored in an airtight container in the fridge. It’ll stay fresh for up to four days. Give it a quick stir before enjoying it to help redistribute the dressing and mix-ins.

Can you freeze this microwave potato salad?

Technically, you can freeze potato salad, but we don’t recommend it. When you freeze and thaw mayo-based dressings, they separate and become watery. For the best texture, enjoy this salad fresh and eat the leftovers within a few days.

Can you make microwave potato salad ahead of time?

Sure! You can make microwave potato salad one to two days ahead of time. Most potato salad recipes, this one included, taste even better after sitting in the fridge for a few hours or overnight. Transfer the potato salad to an airtight container and refrigerate until ready to serve.

Microwave Potato Salad Tips

Why do you rinse potatoes in cold water after cooking for potato salad?

Rinsing potatoes in cold water after cooking stops the cooking process, which helps prevent them from overcooking and turning mushy. It also cools the potatoes quickly, so they don’t make the mayonnaise greasy or melt the cheese.

Can you cook the potatoes on the stovetop instead?

Yes, you can cook the potatoes on the stovetop if you don’t want to microwave them for potato salad, or if you are doubling this recipe. To boil potatoes, first cube them, then place them in a large saucepan or Dutch oven and add a pinch of salt and cold water to cover. Bring the water to a boil, then reduce the heat and simmer the potatoes for about 10 minutes or until the potatoes are tender. Drain and rinse the potatoes with cold water, then proceed with the recipe.

What can you serve with microwave potato salad?

This microwave potato salad is a perfect match for cookout classics like barbecue chicken, juicy hamburgers, baked beans and corn on the cob. It also makes a great lunch or picnic side dish for sandwiches.