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.