Tailgate Potato Salad Recipes

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
• Meanwhile, in small bowl, mix all dressing ingredients until well blended.
• In large bowl, mix cooked pasta with remaining salad ingredients and 1/4 cup of the basil. Pour dressing over salad; toss until coated. Cover; refrigerate 2 to 3 hours to blend flavors.
• Just before serving, sprinkle remaining 1/4 cup basil over top of salad.

Steps:

• Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
• Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

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.

Steps:

• Place the first five ingredients in a large bowl; toss to coat. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl., In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.

Steps:

• Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly., In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.

Steps:

• In a small bowl, whisk together the first five ingredients. Add potatoes and toss gently. Cover and refrigerate for 1 hour. Drain, reserving dressing. , Place salad greens in a large bowl. Arrange tomatoes, cucumber, onion, cheese and potatoes on top. Drizzle with the reserved dressing.