Tailgating Potato Salad

When I called my parent’s house last weekend, my dad was excited to be watching preseason football. It really snuck up on me this year… I can’t believe it’s time for football already! Even before thinking to ask how the guys were looking, my mind of course went to FOOD.

Tailgating means different things to different folks. For some, it’s a bag of chips and a can of beer. Die hard tailgaiters roll up to the game with a full on grill. Wherever you fall on the spectrum – even for those of us who think the best seat in the house is on our living room couch – this potato salad is sure to please. And if you are taking it with you on the road, this one is not mayo-based, a plus as it’s easier to cart around in the heat.

Last weekend this dish made and appearance on our buffet table for a Hoedown we hosted. 70ish kids + kids-at-heart (a.k.a. their parents) square dancing on our lawn!! It was a blast, we had a caller and everything. Anyway this potato salad was a hit with the crowd- the perfect side for pulled pork BBQ sliders and a cooler full of beer.

When you serve it, just don’t mention to anybody that it’s healthy. What those avid football fans don’t know won’t hurt them!

 

Ingredients Chopping potatoes Mixing salad Mixing salad Scoop of potato salad

 

Tailgating Potato Salad

Prep Time10 mins
Cook Time20 mins
Servings: 4

Ingredients

  • 2 pounds yukon gold potatoes or other waxy potato, see Tips & Tricks*
  • ¼ cup red wine vinegar more if necessary
  • 1-2 teaspoons kosher salt
  • 2 teaspoons grainy mustard
  • ¼-⅓ cup extra virgin olive oil
  • ½ cup oil-packed sun dried tomatoes chopped
  • 2 large celery stalks diced
  • 4 scallions chopped
  • 2 tablespoons fresh dill chopped

Instructions

  • Wash the potatoes and scrub if necessary. Put them in a large pot and cover with water by 2 inches. Boil whole, with skin on, until they can easily be pierced with a sharp knife, about 20-30 minutes depending on their size.
  • Drain the potatoes, and while still hot, cut them into bite sized pieces and place in a heatproof bowl. Pour the vinegar over the potatoes and add 1 teaspoon of salt and toss to coat. Let cool slightly while you prepare the other ingredients.
  • Add the mustard, olive oil, celery, and chopped sun dried tomatoes. At this point you can cover and refrigerate the salad up to a day ahead.
  • Before serving, toss in the dill and chopped scallions. Taste for seasoning. Potatoes can absorb a lot of seasoning, so you may need up to another teaspoon of salt,a few more splashes of vinegar, or more oil if it seems too dry.

Tips & Tricks

  • * Make sure to use waxy potatoes. Russet or baking potatoes will not work in potato salads. Other varieties that do work here are fingerling, red or yellow bliss potatoes.
  • As long as the potatoes are completely cooled, you can add the herbs in up to a day before serving. They will darken slightly but still have great flavor.
  • I prefer to keep the skin on for added nutrients, but if you prefer you can peel the potatoes.

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