POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cover potatoes with stock and enough water to cover the potatoes by 1-inch. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Drain potatoes and place back in hot pot.
- Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. Pour over the hot potatoes to absorb.
- Season the salad with celery seed, dill, salt and pepper.
CHIPOTLE POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place potatoes in a pot and cover with water. Bring water to a boil and season water liberally with salt and cook the potatoes until just fork tender, 8 to 9 minutes.
- Combine chipotles, sauce, marmalade, juice, vinegar in a bowl then whisk in the extra-virgin olive oil.
- Drain the potatoes well, return them to hot pot to let water evaporate, then add immediately to dressing. The dressing will be better absorbed by warm taters. Toss with onions and herbs and season the salad with salt and pepper, to taste. Serve warm or chill. Drizzle a little more extra-virgin olive oil over the salad if it gets dry.
DEVILED POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
- In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.
RACHAEL RAY'S NOT POTATO SALAD
Saw this on Rachael Ray's 4th of July show this year and had to try it. We were very pleased, this is a potato salad made with gnocchi. According to Rachael, this is a really good way to avoid the mess of peeling potatoes and hot boiling water for a long time in the July heat because gnocchi boils in just a couple minutes. Also, if you're making it for a BBQ you don't have to worry about it sitting out for a period of time because the dressing is oil based instead of mayo based like most potato salads. Enjoy!
Provided by I Cook Therefore I
Categories < 15 Mins
Time 12m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place a large pot of water over high heat to boil the gnocchi.
- Once the water is boiling, drop the gnocchi into the pot and cook them for 3 minutes, or until they float.
- While the gnocchi are cooking, grab a large mixing bowl and whisk together the Dijon mustard and white wine vinegar.
- Stream the olive oil into the bowl while whisking, then season the dressing with salt and freshly ground black pepper.
- Add your veggies and parsley to the mixing bowl.
- Drain the gnocchi and toss them, still hot, into the mixing bowl.
- You can serve the salad now or let it chill in the refrigerator for a couple of hours to develop more of the flavors.
- Freshen it up with an extra drizzle of olive oil when you are ready to serve.
- Enjoy!
Nutrition Facts : Calories 120.7, Fat 12.4, SaturatedFat 1.7, Sodium 109.9, Carbohydrate 2.4, Fiber 1, Sugar 1, Protein 0.8
POTATO SALAD FRA DIAVOLO
This salad is as red as the Devil, very spicy but flavorful.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place potatoes in pot, cover with water, bring to a boil then salt the water. Cook potatoes 12 to 15 minutes until tender.
- While potatoes cook, combine spices and mustard with vinegar, whisk in EVOO and add the onions, celery and parsley to the bowl. Drain potatoes and toss them in dressing while they're still hot, they'll absorb more dressing and flavor. Garnish salad with chopped hot peppers.
MOM'S POTATO WATERCRESS SALAD
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Quarter potatoes and place in a medium saucepan, cover with water, and place over high heat to bring water to a boil. Boil potatoes until just tender, 10 minutes. Drain and return to warm sauce pan. Drizzle potatoes with a touch of oil and let stand 5 minutes in warm pot to dry them out.
- Transfer cooked potatoes to a bowl. Combine yogurt, oil, and horseradish and pour over potatoes. Coarsely chop the leafy tops of watercress and add to the mixing bowl with potatoes. Sprinkle a little coarse salt over the bowl and toss salad to coat evenly. Adjust salt to your taste and serve at room temperature.
RACHAEL RAY'S SMASHED POTATOES
I found this recipe on foodnetwork.com. After making these for my BF i was convinced that these are the way to go! We both loved them, and couldn't get enough! Next time I am going to try the chive cream cheese in this...
Provided by cookandcookagain
Categories Potato
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, chop or snip the chives or scallions.
- When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
- Mash potatoes with half-and-half or milk using a potato masher.
- Add in the cream cheese and smash until the cheese melts into the potatoes.
- Add chives or scallions.
- Season with salt and pepper, to your taste.
Nutrition Facts : Calories 322.7, Fat 15.7, SaturatedFat 9.8, Cholesterol 49, Sodium 127.7, Carbohydrate 40, Fiber 3.4, Sugar 1.8, Protein 7
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