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


  1. 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.
  2. 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.