TAILGATE POTATO SALAD

Tailgate Potato Salad image

Provided by ratherbeswimmin

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 lb small sweet potato
1 1/2 lbs yukon gold potatoes
1/2 lb butternut squash, peeled and cut into 1/4-inch cubes
1/4 cup chopped fresh curly-leaf parsley
1/4 cup dried cranberries
1/4 cup chopped red onion
1/4 cup chopped walnuts, toasted
1/4-1/2 cup sugar
1 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons grated yellow onions
1/3 cup cider vinegar
1 cup canola oil
1 tablespoon celery seed

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.