A very old recipe, from a magazine, that you make in the microwave. Similar to a German potato salad, this is a quick side dish using potatoes and pantry ingredients.
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- 3 medium russet potatoes see notes
- 2 teaspoons olive oil see notes
- 1/4 teaspoon salt
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 3 green onions diced, see notes (I use green & chives)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- dab dijon mustard optional, my addition
Ingredients
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- Original Directions (see below for Stacy's Notes and how I modify this for two):
- Cut 3 medium baking potatoes lengthwise into eighths. Toss with 2 teaspoons of olive oil and 1/4 teaspoon of salt. Place in a shallow 2-quart microwave proof dish. Cover with wax paper (see notes) and microwave on High for 5 minutes; stir.
- Microwave, covered, on high for 5 more Minutes or until tender.
- Meanwhile, combine red wine vinegar, 2 T olive oil, green onions, 1/4 t. salt and 1/8 t. pepper in a bowl.
- Toss dressing with warm, cooked potatoes.
Stacy's Notes:
The recipe came from a magazine in the 80's or early 90's, I believe from Good Housekeeping.
For the two of us, I just use 2 medium/large russet potatoes. Cut into 8 spears or into chunks if you prefer. I make half the amount of dressing (olive oil, red wine vinegar, seasonings), plus I usually add just a dab of dijon mustard to the dressing.
I microwave the potatoes in a sprayed pyrex dish covered with saran wrap (pulled back one corner to vent), rather than the wax paper.
Toss the spears (which I cut into chunks once they were finished cooking) with the vinegar mixture. These are so good warm! I've also taken the chunks from the refrigerator and turned them into fried potatoes for a different meal, just add some vegetable oil to a cast iron skillet and fry the chunks until golden and crispy.
Enjoy!