Rachael Ray is known for her 30 Minute Meals, where she shows viewers how to make simple, delicious dishes in a short amount of time. One of her go-to sides is potato salad, which she can whip up in just 10 minutes or less. Her potato salad recipe is creamy, tangy, and full of flavor. Read on to learn Rachael’s tips for making the perfect potato salad in a pinch.
Ingredients
Rachael Ray’s potato salad starts with simple ingredients that you likely have on hand. Here’s what you’ll need:
- 3 lbs yellow potatoes, cut into 1/2 inch cubes
- 6 hardboiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 1/4 cup chopped green onions
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Step 1: Boil the Potatoes
The first step is to boil the potatoes until they are fork tender, but still hold their shape. Here is Rachael’s process for perfectly boiled potatoes:
- Cut 3 lbs of yellow potatoes into 1/2 inch cubes. This will allow them to cook quickly and evenly.
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt to the water.
- Bring the pot to a boil over high heat. Once boiling, reduce heat to medium and simmer uncovered for about 8-10 minutes, until potatoes are fork tender but not falling apart.
- Drain the potatoes well and spread out on a baking sheet to cool.
Step 2: Hard Boil the Eggs
While the potatoes are cooking, Rachael hard boils 6 eggs for the salad. Here is her method:
- Place 6 eggs in a medium pot and cover with cold water by 1 inch.
- Bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 10-12 minutes.
- Drain eggs and place in an ice bath to cool quickly. Peel once cooled.
- Chop eggs into bite-sized pieces and set aside.
Step 3: Make the Dressing
Rachael’s potato salad dressing has a creamy, tangy flavor. She combines mayonnaise, Dijon mustard, vinegar, and seasonings.
- In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, and 2 tbsp white wine vinegar.
- Season with 1 tsp salt and 1/2 tsp pepper.
Step 4: Finish the Potato Salad
Now it’s time to bring the whole salad together. Rachael mixes the dressing and chopped eggs with the cooled potatoes.
- In a large bowl, add the cooked potatoes, chopped eggs, dressing, 1/4 cup green onions, and 2 tbsp fresh parsley.
- Gently fold together until combined and potatoes are fully coated.
- Taste and adjust seasoning as needed.
Extra Tips
Rachael includes some extra tips for making potato salad like a pro:
- Use a mix of yellow and red potatoes for a colorful salad.
- Let the potatoes cool completely before adding them to the salad to prevent a watery dressing.
- For creamier salad, mash some of the potatoes as you mix the ingredients.
- Make it a meal by serving the salad over lettuce or baby spinach.
- Garnish with extra chopped parsley and green onions.
Storing and Serving
Potato salad tastes best fresh, but can be stored in the refrigerator for up to 4 days. Here are Rachael’s tips:
- Place finished potato salad in an airtight container or bowl, smooth the top, and press plastic wrap directly on the surface before covering. This prevents air exposure which can dry it out.
- Store in the refrigerator up to 4 days.
- Before serving, stir gently with a rubber spatula to redistribute dressing.
- Serve chilled or at room temperature.
Rachael’s easy 10 minute potato salad is the perfect side for summertime barbecues, picnics, or weeknight dinners. The creamy dressing, hardboiled eggs, and fresh herbs take this classic side to the next level. With Rachael’s step-by-step instructions, anyone can whip up an impressive potato salad in just 10 minutes. Give this crowd-pleasing recipe a try for your next gathering!
Nutrition Information
Here is the nutrition information for Rachael Ray’s potato salad per 1 cup serving:
| Calories | 220 |
|---|---|
| Total Fat | 14g |
| Saturated Fat | 3g |
| Cholesterol | 115mg |
| Sodium | 478mg |
| Total Carbohydrate | 17g |
| Dietary Fiber | 2g |
| Protein | 6g |
Make it a Meal!
Potato salad is delicious on its own, but Rachael also likes to serve it as part of a summery meal. Here are some of her favorite ideas for pairing potato salad with other fresh, seasonal dishes:
Backyard BBQ Menu
- Hamburgers or hot dogs
- Rachael’s Potato Salad
- Corn on the cob
- Watermelon slices
Picnic Menu
- Fried chicken
- Rachael’s Potato Salad
- Pasta salad
- Fruit salad
Summer Weeknight Dinner
- Grilled salmon
- Rachael’s Potato Salad
- Grilled zucchini
- Cornbread
Rachael’s potato salad is so quick and easy to make, that you can serve it with just about any type of summer meal from casual to elegant. It adds a tasty, creamy side to balance out whatever you choose to grill, barbecue, or cookout as the main attraction. Try out some of Rachael’s suggested pairings for your next summertime get-together!
Frequently Asked Questions
Can I use red potatoes instead of yellow potatoes?
Yes, red potatoes can be substituted for yellow potatoes if desired. The salad will have a slightly different look but will taste just as good.
How long can I store the potato salad?
Potato salad is best eaten freshly made but can be stored in the refrigerator in an airtight container for up to 4 days.
What is the ideal serving temperature for potato salad?
Potato salad can be served cold, right from the refrigerator. It is also delicious at room temperature or slightly chilled.
Can I prepare the potatoes and dressing in advance?
Yes, you can boil and cool the potatoes and make the dressing up to 1 day in advance. Store them separately and assemble the salad right before serving.
What type of mayonnaise works best?
Rachael recommends using a good quality real mayonnaise, such as Hellman’s or Duke’s mayonnaise, for the best flavor.
Do I need to use Dijon mustard?
Dijon mustard gives the dressing a nice tang, but you can substitute another mustard variety or omit it if you don’t have it on hand.
Can I omit the hardboiled eggs?
Yes, you can make the potato salad without the eggs for an egg-free version.
What other add-ins work well?
Some other tasty mix-ins include chopped bell pepper, dill pickles, crumbled bacon, shredded carrot, diced celery, or sweet peas.
Conclusion
Rachael Ray’s potato salad is the perfect easy, tasty side dish for summertime. By parboiling yellow potatoes, hard boiling eggs, and mixing a simple creamy dressing, you can have an impressive potato salad on the table in just 10 minutes. Rachael’s recipe and tips result in a potato salad with great texture and bright, tangy flavor. It’s sure to be a hit at your next picnic, potluck, or BBQ. Give this 10 minute recipe a try soon and enjoy a superior potato salad all summer long.