(Photo: Pioneer woman)
Football season is officially upon us! With that comes plenty of weekend parties, and above all tailgates. So what do you serve for tailgate food? Let's start off with some amazing potato salad!
- 2lbs russet potatoes peeled and cut into 3/4" cubes
- table salt
- 2 tablespoons distilled white vinegar
- 1 medium rib celery chopped fine
- 2 tablespoons minced red onion
- 3 tablespoons sweet pickled relish
- 1/2 cup mayonnaise
- 3/4 teaspoon powdered mustard
- 3/4 teaspoon celery seed
- 2 tablespoons minced fresh parsley leaves
- 1/4 teaspoon ground black pepper
- 2 large hard cooked eggs peeled and cut into quarters
- 5 green onions sliced into medallions until you reach the dark green of the stalk
Place the potatoes in a medium saucepan and cover with water until they are submerged by at least one inch. Bring to a boil over medium-high heat, then add 1 tablespoon of salt. Bring the temperature down to medium and allow it to simmer about 8 minutes until the potatoes are tender. Feel free to stir a few times.
Drain the potatoes, put them in a large bowl and add white vinegar. Toss them to make sure they're well coated. Let the potatoes sit until they are only warm or even cooled.
Meanwhile, mix together all the other ingredients except for the eggs and green onion (so the celery, onion, relish, mayonnaise, dried mustard, celery seed, 1/2 teaspoon salt, parsley leaves, and pepper) in a separate bowl. Once they're mixed, gently fold in the eggs and the green onion. Next, gently add the dressing to the potatoes and mix with a rubber spatula. Don't mix too hard or you'll crumble the potato and eggs too much.
Cover with plastic wrap and chill before serving.