Tailgate Potato Salad Recipes

TAILGATE POTATO SALAD

Steps:

• Let oven preheat to 400°.
• Prick the sweet potatoes in several places, using a fork (do not peel).
• Bake for about 30 minutes or just until tender (cooking time will depend of the size of the potatoes).
• Let cool completely and cut into 1/4-inch cubes.
• In a saucepan (big enough to accomodate the potatoes without crowding), add yukon gold potatoes, water to cover, and 1 teaspoon salt per quart of water.
• Cover partially and bring to a boil; cook about 20-25 minutes or until the potatoes are tender when pierced.
• Drain the potatoes in a collander; return potatoes to the warm saucepan and toss them over low heat to dry them.
• When cool enough to handle, peel and cut into 1/4-inch cubes.
• Cook the butternut squash cubes in boiling water to cover for about 5 minutes or just until tender; drain well.
• To make the dressing (can be done while the potatoes are cooking): in a mixing bowl, add the sugar, dry mustard, and salt; stir to combine.
• Stir in the onion and 2 tablespoons cider vinegar; mix until smooth.
• Gradually beat in the oil and remaining vinegar.
• Add in the celery seed and blend well.
• In a large bowl, gently mix the Yukon Gold potatoes, sweet potatoes, squash, and parsley.
• Add the cranberries, onion, and walnuts; pour the dressing over all.
• Mix gently to coat.
• Cover and refrigerate until ready to serve.
• Bring to room temperature before serving.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

PERFECT POTATO SALAD

Steps:

• Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
• When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
• Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
• Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.