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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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
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- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 6 servings
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.
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