Best Tailgate Potato Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TAILGATE POTATO SALAD



Tailgate Potato Salad image

Shift into high gear and pull into a finish line of compliments with this simple and flavorful potato salad. Champagne vinegar, dry wine, green onions and the right mix of herbs will leave your guests begging for more.

Provided by FOX Broadcasting Company

Categories     Trusted Brands: Recipes and Tips     NASCAR®

Time 1h10m

Yield 4

Number Of Ingredients 14

1 pound whole russet potatoes, peeled
3 tablespoons chicken stock
3 tablespoons champagne vinegar
3 tablespoons Sancerre or quality dry white wine
½ teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon kosher salt, divided
1 tablespoon cracked black pepper, divided
½ cup olive oil
2 tablespoons olive oil
½ cup green onions, chopped
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil

Steps:

  • Place potatoes into boiling water and cook about 20 to 30 minutes depending on the size until they are cooked thoroughly.
  • Drain and cover to let stand until they are cool enough to handle.
  • Cut potatoes in half or quarter (depending on the size; smaller sizes will cook faster) and attempt to make them as uniform as possible.
  • Place in a bowl and add poultry stock and white wine, mix and let the liquid absorb into the potatoes.
  • In a separate bowl add garlic, vinegar, Dijon mustard, 1/2 the salt and pepper and mix well. Whisk in 1/2 cup plus 2 tablespoons olive oil into the mixture until dressing is emulsified.
  • Add vinaigrette to the potatoes and mix well.
  • Add green onions, parsley, dill, and basil and mix again.
  • Serve immediately or at room temperature.

Nutrition Facts : Calories 416.5 calories, Carbohydrate 25.1 g, Fat 34 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4.7 g, Sodium 1577.1 mg, Sugar 1.2 g

TAILGATE POTATO SALAD



Tailgate Potato Salad image

Make and share this Tailgate Potato Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yam/Sweet Potato

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.

Nutrition Facts : Calories 550.2, Fat 40.1, SaturatedFat 3, Sodium 225, Carbohydrate 46.3, Fiber 4.9, Sugar 12.6, Protein 4.3

TAILGATE POTATO SALAD



Tailgate Potato Salad image

Number Of Ingredients 15

1/2 pound small sweet potato
1 1/2 pounds Yukon Gold potatoes
1/2 pound butternut squash, peeled and cut into 1/4-inch cubes
1/3 cup cider vinegar
1 cup canola oil
1 tablespoon celery seeds
Dressing:
1/2 cup sugar
1 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons grated yellow onions
1/4 cup chopped fresh curly parsley
1/4 cup dried cranberries
1/4 cup chopped red onion
1/4 cup chopped walnuts, toasted

Steps:

  • 1. Preheat the oven to 400°F. Scrub the sweet potatoes with a stiff brush but do not peel. Prick in several places with the tines of a fork. Bake until just tender when pierced with a fork, about 30 minutes. Alternatively, scrub and prick the potatoes and microwave on high for 6 to 8 minutes. Don't overcook or they won't cut nicely. Let cool completely and cut into 1/4-inch cubes.2. In a large pot filled with water, boil the Yukon Gold potatoes for 20 to 25 minutes, or until just tender. Drain well. When cool, peel and cut into 1/4-inch cubes.3. Cook the butternut squash cubes in boiling water to cover until just tender, about 5 minutes. Drain well.4. While the potatoes are cooking, make the dressing: In a bowl, mix together the sugar, dry mustard, and salt. Stir in the onion and 2 tablespoons of the cider vinegar and mix until smooth. Gradually beat in the oil and the remaining vinegar. Add the celery seed. Blend well. 5. To assemble the salad, in a large bowl, gently mix together the Yukon Gold potatoes, sweet potatoes, squash, and parsley. Add the dried cranberries, red onion, and walnuts, then pour the dressing over all. Mix gently. Cover and refrigerate, then bring to room temperature before serving. TO MAKE AHEAD: The dressing can be made up to 2 days ahead, covered, and refrigerated. Once dressed the salad will last, covered in the refrigerator, for up to 2 days.From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

Related Topics