GRILLED POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 26m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place potatoes in large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.
- While the potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra-virgin olive oil.
- Remove the potatoes from the grill to the dressed oranges and onions, toss to coat. When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.
- When ready to serve, add the arugula to the potatoes and toss to distribute.
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.
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.
DEVILED POTATO AND EGG SALAD
Provided by Rachael Ray : Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium pot, add the eggs and cover with water. Bring to a full boil over medium heat, then cover the pot and turn off the heat. Let the eggs stand 10 minutes. Rinse under cold water, then roll and crack the shells. Put the eggs into cold water a few minutes to loosen the shells. Peel and chop the eggs and put them into a small bowl.
- Add the potatoes to a large pot and cover with water. Bring the potatoes to a boil over medium heat and salt the water. Cook until tender, about 12 to 15 minutes.
- Warm the chicken stock in small pot over low heat while the potatoes cook.
- Drain the potatoes, put them into a serving bowl and douse them with stock while very hot. Grate the onion over the potatoes. Stir in the chile pepper, celery, paprika, parsley and salt and pepper, to taste.
- In a small bowl, whisk together the vinegar, mustard, Worcestershire, hot sauce and oil.
- Add the eggs to the potato salad and pour in the dressing. Toss to combine and serve.
NOT POTATO SALAD
One thing to know about me is(besides being the laziest cook in the world) is that I love gnocchi. This is a Rachael Ray recipe that substitutes gnocchi for potatoes and is very delicious and easy to make. The original recipe calls for a small jar (4 ounce) of marinated mushrooms that I don't use because DH hates mushrooms..
Provided by mandabears
Categories Kosher
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place a large pot of water over high heat to boil the gnocchi.
- Once the water is boiling, drop the gnocchi into the port and for 3 minutes or until they float.
- While the gnocchi are cooking, grab a large mixing bowl and whisk together the mustard, and white wine vinegar.
- Stream the olive oil into the bowl while whisking, then season the dressing with the salt and pepper.
- Add the vegetables and parsley to the mixing bowl.
- Drain the gnocchi and them while still hot into the mixing bowl.
- You can serve the salad now or let it chill in the refrigerator for a cuple of hours to develop more of the flavors.
- Drizzle with an extra amount of olive oil when you are ready to seve.
Nutrition Facts : Calories 121.8, Fat 12.4, SaturatedFat 1.7, Sodium 110.1, Carbohydrate 2.4, Fiber 1, Sugar 1, Protein 0.8
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