Potato Salad - Cuisinart CMW-100C Instruction Booklet

 ZSPJLZ JYPZW` TPJYV^H]LK
IHJVU JY\TISLK VW[PVUHS
Scrub the potatoes well and dry. Prick
with a fork. Microwave on Potato setting
for 24-ounce (720 g) size. Remove from
microwave and let stand 5 minutes.
Place broccoli and water in a shallow
microwave-safe bowl. Cover with plate or
lid and microwave for 1 serving on Fresh
Vegetable setting. Remove from
microwave, uncover and drain.
Slice potatoes in half horizontally. Scoop
the cooked potato flesh into a medium
bowl, leaving ¼-inch-thick (0.6 cm) potato
shell; reserve shells. Add butter and
chopped green onions to potatoes in bowl
and mash well. Add sour cream/yogurt
and milk. Mash well. Choose about 16
pieces of the broccoli flowerets and
reserve. Stir in remaining cooked broccoli,
½ cup (125 ml) of the cheese, salt, and
pepper. Spoon potato mixture into shells.
Arrange about 4 flowerets decoratively on
each potato.
Place potatoes in a circle on a
microwave-safe plate. Cover with a
microwave-safe paper towel or waxed
paper. Microwave on High (PL-10) for 4
minutes. Sprinkle with remaining cheese.
Potatoes can be served at this point, or
returned to the microwave for another 1½
minutes on High (PL-10) to melt cheese. If
desired, sprinkle with crumbled crispy
bacon bits. Serve hot.
Nutritional information per serving
Garnish with your favourite salsa.

Potato Salad

Cooking your potatoes in the microwave
for the summertime favourite keeps the
kitchen cool – and no pot to wash!
Makes 6 cups (1.5 L)
ñ WV\UKZ  RN Y\ZZL[ IHRPUN
WV[H[VLZ ZJY\IILK ^LSS HUK
KYPLK
ê J\W   TS SV^MH[ TH`VUUHPZL
30
ñ J\W  TS SV^MH[ ZV\Y JYLHT
 [HISLZWVVU  TS +PQVUZ[`SL
T\Z[HYK
ñ [HISLZWVVU  TS KPSS ^LLK VY
[HYYHNVU KY` KV\ISL PM \ZPUN
MYLZO
 [LHZWVVU  TS RVZOLY ZHS[
ñ [LHZWVVU  TS MYLZOS` NYV\UK
ISHJR WLWWLY
 [HISLZWVVUZ  TS YPJL ]PULNHY
VY ^OP[L IHSZHTPJ ]PULNHY
 J\W   TS [OPUS` ZSPJLK JLSLY`
ñ J\W JOVWWLK VUPVU TH` \ZL
^OP[L YLK VY NYLLU
Prick each potato in several places with
a fork or the tip of a paring knife. Place
2 microwaveable paper towels on the
turntable and arrange the potatoes in a
circle toward the edge of the turntable.
Microwave on High (PL-10) for 12 minutes.
Let stand 3 minutes. Test for doneness,
add 2 to 3 minutes more cooking time if
needed. Let potatoes cool for 5 to 10
minutes.
While potatoes are "baking", combine the
mayonnaise, sour cream, mustard, dill/
tarragon, salt, and pepper in a small bowl.
Stir with a whisk to blend.
Peel warm potatoes and discard skins.
Cut the potatoes into bite-sized pieces.
Place in a large bowl and sprinkle with
vinegar while potatoes are still warm. Add
celery and onions; stir gently. Add
mayonnaise mixture to potatoes. Toss
gently to combine and coat potatoes.
Serve immediately, or cover and
refrigerate until ready to serve.
Nutritional information per serving
Note: If desired add 2 hard cooked eggs
that have been roughly chopped and/or
¼-½ cup (50 - 125 ml) chopped pickles
(dill or sweet, to taste).