Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Cooling Rack Potato Salad
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- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 247
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 78 mg
- Sodium
- 389 mg
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
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 247
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 78 mg
- Sodium
- 389 mg
Ingredients
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.
