Cooling Rack Potato Salad

Name: Cooling Rack Potato Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H50M0.000S
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

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Level: Easy

Total: 50 min
Active: 15 min

Yield: 6 servings

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

Ingredients

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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.