Rachael Ray Vinaigrette Potato Salad Recipe

Potato salad is like universal side dishes for parties and family gatherings. Halloween, thanksgiving ceremony, etc. events can’t be thought without a potato salad. So, give your potato salad a savory blast with the Rachael ray vinaigrette potato salad recipe.

I’m really a big fan of Rachael Ray because of her stunning personality. Among various recipes of potato salad,I have chosen Rachael Ray’s for her healthy and easy-going ingredients. Refresh yourself with different types of potato salads this summer. Let’s go for the recipes without wasting any time.

Loaded Baked Potato Salad Recipe:

Rachael Ray’s special baked potato salad is considered to be in her top list. Baked russet potatoes with sour cream-mayo mix make your potato salad so special. With bacon, the taste increases thousands of times. The ingredients and cooking methods are clearly written below.

Ingredients we need: 
  • 4 pounds of Russet potatoes, cut in chunks
  • 2 tbsp. of extra virgin olive oil
  • 3 tbsp. of apple cider vinegar
  • 1 cup of fat-free mayonnaise
  • 6 green onions, finely chopped
  • 1 cup of sour cream
  • 1 tsp of Kosher salt
  • 1 tsp of freshly ground black pepper
  • 1 pound of bacon 
  • 1 1/2 cups of cheddar cheese, shredded
  • Chopped parsley or mint for garnish.
Directions:

Step 1: Wash the potatoes finely, and pat dry using a towel.

Step 2: Now set the oven for preheating to 400 degrees F.

Step 3: Then you need to pierce the potatoes using a fork, repeat with all potatoes, piercing 6/7 times. 

Step 4: With a cooking brush, lightly grease the potatoes with extra virgin olive oil. Also, splatter Kosher salt for seasoning. I don’t use black pepper here. The smell doesn’t feel good enough. Placing the potatoes in the baking dish, put the baking dish in the preheated oven.

Step 5: Bake the potatoes for 1 hour or until they are tender enough to be pierced with a metal skewer.

Step 6: Remove the potatoes from the oven and keep the baking dish at the cooling rack for 10 minutes or until cool to handle. 

Step 7: Now, peel the potato skin, and cut them in 1-inch cubic sizes. 

Step 8: From the cutting board, transfer the potato pieces in a large glass bowl. Pour 3 tbsp. of apple cider vinegar, coat well, and set aside for cooling the potatoes, and set flavor entirely. 

Step 9: Now, in a skillet, cook the bacon over medium heat for 10 minutes. Crumble the bacon into pieces with a spatula. then drain off the extra moisture from bacon. 

Step 10: In another bowl, combine mayonnaise, and sour cream whisking heavily. Season with the 1/2 tsp of kosher salt, and 1/2 tsp of black pepper. 

Step 11: In that potato bowl, add bacon, chopped onions, and shredded cheese. Mix them finely with hands. Lastly, pour the mayo-cream mix, folding all. 

Step 12: Wrap with a plastic cover, and keep the bowl in the refrigerator for at least 3 hours. 

After chilling your dish is ready to serve. Decorate with chopped parsley or mint. Also, you can store the Rachael ray deviled potato salad in the refrigerator for 1 week.

No Mayo Potato Salad Recipe: 

When you like low-cal dishes those are tasty as well, you have to research a bit. So, when you want potato salad with fewer calories, no-mayonnaise potato salad can be a good option. Rachael Ray has specially created this potato salad, considering the health chart. 

 Ingredients we need: 
  • 1/2 pound of russet potatoes.
  • 1/2 cup of chicken broth
  • 3 tbsp. of caper bushes
  • 1/3 cup of chopped bell pepper
  • 2 stalks of celery, finely chopped
  • 1 medium-sized red onion, chopped
  • 1/2 cup of lemon juice
  • 3 tbsp. of lemon zest
  • 2 tbsp. of red wine vinegar
  • 3 tsp of salt
  • 1/4 tsp of ground black pepper
Directions: 

Step 1: Wash the potatoes, cut them in lengthwise first, then chop in 2” large chunks.

Step 2: Take a medium saucepan, and fill half of the pan with water. 

Add 2 tsp of salt, and bring the water to boiling point over high heat.

Step 3: Now place the potatoes in the boiling water and wait for 20 minutes or until they are tender enough to pierce with a skewer. 

Step 4: Remove from heat, drain off the water, and again keep them in the saucepan for drying out. 

Step 5: Now, add 1/2 cup of chicken broth, chopped bell pepper, finely chopped celery, and onion slices. Cook them for 5 minutes. 

Step 6: In that saucepan, pour olive oil including the lemon juice, 3 tbsp of lemon zest, and red wine vinegar. Let them on the heat for 5 more minutes. 

Step 7: Removing from heat, finally season with salt and black pepper as per your taste. 

The flavor of red wine vinegar increases the taste a thousand times. You can store the Rachael ray potato salad up to 4 days. Enjoy this special no mayonnaise potato salad with your family and friends.


Conclusion: 

Preparing these special potato salads are really easy and don’t take much time (except baked one). Though you have to wait a bit for having them. I would suggest you try both recipes of Rachael Ray. The savory taste is an absolutely perfect side dish for any type of occasion.

Rachael Ray Vinaigrette Potato Salad Recipe
Rachael Ray Vinaigrette Potato Salad Recipe

Preparing Rachael Ray vinaigrette potato salad recipe is not tough at all if you follow the recipe instructions step by step.

Type: Side dish

Cuisine: American

Keywords: Rachael Ray Vinaigrette Potato Salad Recipe

Recipe Yield: 8 servings

Calories: 463 Kcl

Preparation Time: 20M

Cooking Time: 1H

Total Time: 1H20M

Recipe Ingredients: Russet Potatoes mayo sour cream green onions cheese bacon olive oil

Recipe Instructions: Bake the potatoes at 4000 F for 1 hour Cook the bacon, crumble and drain Prepare mayo-sour cream mixture Fold bacon, cream mixture, green onion, cheese together chill into freezer for 3 hour or more and serve

Editor's Rating:
5
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