Tailgating Potato Salad

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Football season has begun, so let’s gear up with a recipe that will score a perfect touchdown for your next tailgating party. This potato salad isn’t just for summer entertaining; this potato salad goes perfectly with brats, wings, and burgers in the fall as well. Cold or warm this potato salad will score extra points with family and friends!

Note: This recipe calls for whole-grain mustard. If you’re like me, I rarely have it in my pantry so do what I do and just substitute a little extra Dijon mustard or regular mustard, but to your taste. You can also add in a little horseradish for an extra added kick!

Ingredients:

  • 3 pounds small white potatoes
  • 1 cup mayonnaise
  • ¼ cup of buttermilk
  • 2 tablespoons of Dijon mustard
  • 2 tablespoons of whole-grain mustard
  • ½ cup of fresh dill, chopped
  • Salt
  • Ground Black Pepper
  • ½ cup of chopped celery
  • ½ cup chopped Vidalia onion

Directions:

How to cook your potatoes:

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Make your sauce:

While waiting on the potatoes, in a small bowl whisk together mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set this bowl to the side.

Cut up the cool potatoes:

When the potatoes are cool enough to handle, cut them in quarters (I like bite size) and place them in a large bowl. While the potatoes are still warm, pour the dressing over them. (Moist but not drenched)

Final step:

In a small bowl, combine your celery, and onion, along with 2 teaspoons of salt and 1 teaspoon of pepper. Pour over the potatoes and toss well, cover, then refrigerate your potato salad for 2-3 hours.

Serve cold, but this potato salad is just as delicious when served warm!

Suggestions:

Garnish the top of your potato salad with sliced hard boiled eggs.

sheryl

ENJOY! From: “In the Kitchen with Sheryl”

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