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I know that there are a lot of people out there who do not like Rachael Ray, but I really appreciate her 30-minute meals, even if they take longer than 30 minutes to actually make. I started watching 30-Minute Meals about a year and a half ago in passing. About a week after that, I went to San Diego to visit a friend who bought her cookbook and followed her directions to make me some salad with citrus dressing, cheese mashed potatoes, and spinach beef pinwheel. Although that elaborate meal took way longer than 30 minutes to make, it was delicious. After that, I started trying to catch the show whenever it was on and paying more attention to what was happening.

Last week, Rachael made her mom’s potato salad with pimento and peas, which made me crave for some potato salad. Over the long weekend, I decided to give it a shot, and it took me under 30 minutes. I followed her recipe for the most part, with a few minor changes: 1) I left out the vinegar; 2) I used roasted red peppers from TJ’s instead of pimento; and 3) I only peeled half of the potatoes, as I was using baby red potatoes (also from TJ’s), I prefer seeing the red skin on the potatoes. In my humble opinion, the red potatoes made this dish look more appealing than the peeled white thin skin potatoes Rachael used.

Last night, one of my toughest food critics tried the potato salad I made, and he was on the fence about calling it the best potato salad he’s ever had. It all came down to preference – he likes his potatoes in smaller chunks than the size I had. He also added a little sesame oil and hot sauce to it. I take the fact that he initially only wanted a bite to taste and went back to the kitchen 3 times to get more as a major compliment. I have to confess that I didn’t give Rachael or her mom credit for the recipe last night, which is why I’m doing it here now. They really made me look good. So if I can do it, you can do it. If you have a hankering for potato salad (which is a perfect summer dish), then try this recipe. For an easy print out copy, click here.

Rachael’s Mom’s Potato Salad with Pimento and Peas
2 1/2 pounds white thin skin potatoes, peeled and diced
2 tablespoons white vinegar or cider vinegar
1 (6-ounce) jar, sliced pimento, drained and chopped
1 cup frozen sweet peas
1 small white onion, peeled and left whole
1/2 cup mayonnaise or reduced fat mayonnaise or, just enough to bind salad
Salt and pepper
Boil potatoes in salted water for 12 minutes, until fork tender. Drain and return potatoes to hot pot to dry them. Sprinkle potatoes with vinegar. Transfer potatoes to a bowl and let them cool.
When potatoes have cooled, add pimento and peas to the bowl. Using a hand held grater, grate the small white onion over the potatoes. The onion juice is what makes this salad so good. Add 1/2 cup of mayonnaise dressing to the bowl, or to your liking, to bind.
Season potato salad with salt and pepper, to taste. Transfer to plastic serving wear and pack up for your picnic. Keep this salad in your cooler with beverages or chill until ready to travel.

By Pauline (see more of her posts).