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Place potatoes, water and salt in 4-quart microproof casserole. Cover and place in microwave oven. Cook on High 8 minutes. Stir, cover and cook on High 8 minutes. Remove from oven; drain. Pour dressing over potatoes; toss lightly. Set aside 1/4 cup egg for garnish. Add remaining eggs to potatoes; toss lightly. Set aside 1 tablespoon pimiento for garnish; add remaining pimiento to potato mixture. Blend in mayonnaise, celery and onion. Season with salt and pepper. Spoon into serving bowl. Garnish with reserved egg, pimiento and parsley. Serves 6. A very pleasant new taste for potato salad. Takes 16 minutes cooking time.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space