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Old 07-06-2007, 01:32 PM   #11
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"How about if legend tries to nuke the potato salad now"

I would think the mayo would break, no?
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Old 07-06-2007, 01:33 PM   #12
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it's hannaford version of creamy salad dressing. It's in the mayo section. I think it might be like miracle whip, but not sure.
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Old 07-06-2007, 02:48 PM   #13
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Basic cooking rule 101: ALWAYS taste your food as you go, no only for flavor but for texture.
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Old 07-06-2007, 03:56 PM   #14
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The potatoes were a smidge away from being done. So I took the entire bowl and nuked it. I hit the potatoe button. I think it cooked for about 7 minutes or less maybe. I took a bite out of a BIG potatoe and it was perfect. I ended up mixing it and putting it back in the refrigerator. Not sure if I really see any harm in doing this.
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Old 07-06-2007, 04:10 PM   #15
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I am skeptical about the nuke option, but why not take a little bit and give it a go?

The worst that happens is you have wasted a fraction of your salad.
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Old 07-06-2007, 05:00 PM   #16
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My husbands family always makes potato salad ...the only didfference is they mash the potatoes. the flavor goes all the way through the potato. Paul hated to bite into a potato and find the inside plain..no flavor.Maybe it is a southern thing..
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Old 07-06-2007, 05:04 PM   #17
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Quote:
Originally Posted by legend_018
The potatoes were a smidge away from being done. So I took the entire bowl and nuked it. I hit the potatoe button. I think it cooked for about 7 minutes or less maybe. I took a bite out of a BIG potatoe and it was perfect. I ended up mixing it and putting it back in the refrigerator. Not sure if I really see any harm in doing this.
Me either! I'm glad it worked out for you!

Lee
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Old 07-06-2007, 07:15 PM   #18
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I'm sure it will be just fine! I have a feeling nuking worked just fine.
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Old 07-08-2007, 05:47 PM   #19
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".Maybe it is a southern thing.."

It's also a Newfoundland thing, Dove. With pickled beets in it.
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Old 07-08-2007, 06:56 PM   #20
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I think the nuking is a great idea. I've seen a lot of hot dishes that call for mayonnaise. Miracle Whip is what I keep on hand, and that works too.
I do wonder what it will do to the hard-boiled eggs. I will be interested to hear how it turns out.

I've started nuking whole potatoes for potato salad and mashed potatoes too. It's just so much easier for me, physically. Once they're done, I let them cool a while, and the skins come right off. I've really been pleased with the results, and there's one less pot to wash.

Anyway, getting to the point...Kim thought the potatoes were a little firm in the batch I made the other night. They were done, though, and well-seasoned, as I always make my potato salad a day ahead of time. It makes so much difference when you give the potatoes time to soak up the seasoning! (Pasta salad is the same way.)


I had another suggestion for you, and that was to turn your potato salad into a hot dish. Add a little bacon and cheddar cheese, and I'll bet it would be delicious!
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