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12 servings, about 1/2 cup each
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Substitute 1-1/2 cups frozen whole kernel corn, thawed and drained, for the drained canned corn.
To cook the potatoes in the microwave, place quartered potatoes and 1/3 cup water in 3-quart microwavable casserole; cover. Microwave on HIGH 14 to 16 minutes or just until potatoes are tender, stirring after 8 minutes. Drain.
Add 1/2 tsp. ground cumin to the dressing mixture before tossing with the potatoes.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was a huge hit with my family. My daughter loved the addition of corn. Very good potato salad with a little kick!
I haven't make it but im sure i will!!! It looks very good!!! =)
This is a wonderful potato salad. I put the cumin in to pep it up a bit. I got three requests for the recipe. The only difference is that I used mayonaisse instead of Miracle Whip.