Rachael Ray: Curtis Stone’s Favorite Potato Salad
Curtis Stone hung out with Rachael Ray and they made a recipe for his Favorite Potato Salad. “It’s the simple things in life that become our favorites,” Rachael said of this picnic staple.
Dressing potatoes while they’re warm will help them suck in that flavor and deliver better bites, because in this case, the broth be absorbed by the starch. As for the recommendation to serve this warm, I think that’s a matter of personal preference. I’m not a huge fan of warm potato salad, but I do love it cold. How would you prefer to enjoy it?
Rachael Ray: Curtis Stone’s Favorite Potato Salad Recipe Ingredients
- 4 lb peeled Yukon Gold Potatoes, in 1 1/2” chunks
- 8 oz fine diced Bacon
- 2 fine chopped Shallots
- 1/4 cup drained Capers
- 1/3 cup Aioli (or use Mayonnaise)
- 1 1/2 cups low-sodium Chicken Broth
- 1/3 cup fine chopped Cornichons
- 1/4 cup fine chopped Flat-Leaf Parsley
- Kosher Salt & Black Pepper
Curtis Stone: Rachael Ray Favorite Potato Salad Recipe Directions
- Put the potatoes in a large pan of heavily salted water. Bring to a boil on medium high and cook about 10 minutes, or until tender.
- Separately, cook the bacon on medium high in a skillet for around six minutes, or until crisp. Let it drain on a paper towel-lined plate.
- Simmer the broth on high heat. Add shallots with capers and cornichons. Reduce heat to medium low and simmer for a few minutes. Take off heat.
- Gently shake and drain the potatoes before putting them in a large bowl.
- Add 1/3 of the broth to the hot potatoes, folding it in for around two minutes (most of it should absorb).
- Repeat this process twice more, until you have used all the broth; reserve.
- Fold bacon and parsley into the warm potatoes.
- Last, add aioli, salt and pepper. It’s recommended that this be served warm, but you can also have it at room temperature or cold from the fridge.