Fast And Easy Potato Salad - cooking recipe

Ingredients

2 -3 medium potatoes (try to pick ones around the same size for even cooking)
1/2 cup mayonnaise
1 -2 tablespoon mild paprika
2 teaspoons garlic powder
1 teaspoon ground black pepper
1/2 bunch green onion, chopped
1 baby dill pickle, diced (optional)
1 tablespoon pickle juice (optional)
2 hard-boiled eggs, sliced (optional)

Preparation

Cut the eyes and blemishes off the potatoes. Skin them if you prefer but I think they're delicious and they're definitely more nutritional!
Rinse the potatoes and place them in the microwave undried.
Microwave the potatoes (three at a time if you're making a double or triple recipe for the whole family or a potluck) spaced evenly apart on HIGH for THREE MINUTES.
Chop your green onions. Chop your pickle and eggs if desired.
Flip the potatoes over (careful, they're hot!) and microwave on HIGH for THREE MINUTES more.
Mix the mayo, spices, onions, and optional pickle and eggs in a medium-sized bowl.
Let the potatoes rest in the microwave for a few minutes (they will continue to cook).
Test the doneness of the potatoes with a knife or fork by piercing into the center of each one. If the knife does not go in smoothly or there is resistance, repeat the microwaving process above in increments of ONE MINUTE.
Place the cooked potatoes immediately into a bowl of cold water. Let cool for a few minutes.
Remove the potatoes and cut into bite-sized pieces (usually halves and then eights will do) - careful, they may still be hot inside.
Mix potatoes with sauce mixture, and enjoy!