Cooling Rack Potato Salad
Here's a fun way to use your cooling rack that doesn't involve baking. Bonus: All the pieces in the salad are the same size for the perfect bite.
- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 6 servings
- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 6 servings
Ingredients
6 Yukon gold potatoes
Kosher salt
6 hard-boiled eggs, peeled and cut in half lengthwise
2 avocados, halved and pitted
One 8-ounce block feta cheese
3/4 cup favorite vinaigrette or dressing
Freshly ground black pepper
Directions
- Put the potatoes in a saucepan with enough water to cover, add salt and bring to a boil. Lower to a simmer and cook, covered, until tender, 15 to 20 minutes. Drain and let cool to room temperature, then cut in half lengthwise.
- Press the potatoes, eggs, avocados and cheese through a cooling rack cut-side down, leaving the skins behind. Toss with your favorite vinaigrette/dressing and season with salt and pepper.
