Cooling Rack Potato Salad Recipes

CHICKEN BACON RANCH POTATO SALAD

Steps:

• Boil 3 large baking potatoes (about 2 1/2 lb) in large pot of water until fork easily pierces with little resistance. Drain; cool completely on cooling rack (about 1 hour).
• Peel potatoes; cut into bite-size pieces. Place in large bowl.
• In separate bowl, beat 1/2 cup mayonnaise and 1/2 cup ranch dressing with whisk. Fold into potatoes. Add 6 strips thick-cut bacon, crisply cooked and cut into bite-size pieces, and 5 deli-fried chicken tenders (boneless), cut into bite-size pieces. Fold again to lightly coat with sauce.
• Season with salt and pepper to taste. Refrigerate until ready to serve.

COOLING RACK POTATO SALAD

Steps:

• 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.

ITALIAN-INSPIRED DEEP-DISH PIZZA QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 2 1/2-inch deep, 9 1/2-inch round springform pan with nonstick spray, then evenly dust with cornmeal.
• Roll out and stretch pizza dough to a diameter of about 15 1/2 inches. Carefully place it in the prepared pan to cover the bottom and sides with some overhang, re-stretching as needed.
• Toss mozzarella, Cheddar, and Parmesan cheeses together to mix. Set aside 1 cup in the refrigerator for later. Sprinkle 1/2 of the remaining cheese over the dough. Layer with sun-dried tomatoes, sausage, mushrooms, sweet pepper, and olives, in that order.
• Prepare custard: Whisk eggs in a 4-cup liquid measure. Add cream, eggs, basil, oregano, fennel seeds, garlic salt, crushed red pepper, and garlic powder and whisk until well combined.
• Pour 1/2 of the custard mixture over the layered ingredients. Top with remaining (non-refrigerated) cheese, then pour the remaining custard evenly over top. Roll the dough overhang inward over the cheese and custard.
• Place the springform pan on a large sheet of foil, and gather the foil up and around the pan in case it leaks. Transfer to the preheated oven and bake for 1 hour 15 minutes. Tent the top with foil to prevent excessive browning, and bake until fully set, about 45 minutes longer.
• Carefully remove from the oven. Sprinkle with reserved 1 cup cheese and pepperoni slices. Pop back into the oven and bake until cheese melts, about 10 minutes.
• Remove from the oven and place on a cooling rack. Tent loosely with foil and let rest for about 2 hours. (It will stay hot and be completely set after 2 hours.)
• Release the ring. Slice through the outer crust with a serrated knife, then a sharp chef's knife to finish slicing the pieces.