Tailgaiting Potato Salad
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Tailgating Potato Salad

Prep Time10 mins
Cook Time20 mins
Servings: 4


  • 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


  • 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.


  • * 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.