Rachael Rays Not Potato Salad Recipes

POTATO SALAD

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.

LENTIL-POTATO SALAD

Steps:

• Add the onion, bay and lentils to a medium pot and cover with water. Bring to a boil over medium-low heat. Simmer the lentils 10 minutes, then add the potatoes and cook for 7 to 8 minutes more.
• While the lentils and potatoes cook, heat a tablespoon of oil in a medium skillet over low heat and saute the shallots, garlic and peppers for a couple of minutes. Add the peas and heat through for 1 minute more. Transfer to a shallow serving bowl to cool.
• In a food processor, add the stock, mint and cilantro. Process until it becomes a paste. Add to the bowl with the pepper mixture.
• Drain the lentils and the potatoes and discard the onions and the bay leaf. Return the lentil mixture to the hot pot to dry for a minute, then add to the bowl with herb paste and vegetables. Add 3 tablespoons extra-virgin olive oil to the salad bowl and toss. Season with cumin, and salt and pepper, to taste. Toss again and serve.

CHIPOTLE POTATO SALAD

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.

RACHAEL RAY'S NOT POTATO SALAD

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!

SPICY SAFFRON POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until tender, 12 to 15 minutes.
• Meanwhile add saffron and turmeric to small pot with chicken stock and bring to a boil, over medium heat. Reduce the heat and simmer to reduce the stock by half, about 10 minutes.
• Put the peas in a bowl with the chile pepper and the scallions and allow the peas to defrost.
• While the stock reduces, toast the seeds, over medium-low heat, in a small skillet until fragrant, about 2 minutes. (Cook's Note: I use seeds or cumin and coriander because I keep them on hand for marinades. You can substitute 1/2 teaspoon ground spice of each if you prefer.)
• Drain the potatoes well and add them to the bowl with the peas. Pour in the stock while the potatoes are hot. Sprinkle with the seeds and dress with the lemon juice and extra-virgin olive oil, 3 turns of the bowl. Toss to combine, season with salt, to taste, and serve.

POTATO SALAD FRA DIAVOLO

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.

GRANDMA'S GERMAN POTATO SALAD

Steps:

• Put whole potatoes with the skin on in large pan and boil until just tender through (I check with a wooden skewer). You don't want them "mushy." Drain and cover with cold water and set aside. While potatoes are cooking, you can start making the "sauce." Cut bacon into 3/4-inch pieces. Cut green pepper and onions into small pieces (like on pizza) and mince the garlic. Add bacon, onions, and green pepper to frying pan and sauté until tender; add garlic towards the end so it doesn't burn. When these ingredients are tender, do not drain bacon grease. Add vinegar to the pan until it is about 1 inch deep in the pan. Bring to a simmer and start adding sugar until mixture becomes a sweet/sour flavor. Be careful - the vinegar "fumes" can "choke" you, so stand back from the pan as you pour the vinegar. Simmer this mixture for about 10-12 minutes until the flavors blend. Watch closely while simmering; you don't want the mixture to burn. Peel the potatoes and cut into bite-size pieces. Put the potatoes back in the bowl. Pour cooked mixture over potatoes and mix thoroughly and gently with two large spoons. Place mixture in metal pan and put in warm oven or gently cook in frying pan. Mix each serving to get full favors. Serve warm and enjoy! Yummy!