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Recipe: Tailgate Potato Salad

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.

Tailgate Potato Salad Ingredients

  • 1 pound whole russet potatoes, peeled

  • 3 tablespoons chicken stock

  • 3 tablespoons champagne vinegar

  • 3 tablespoons Sancerre or quality dry white wine

  • teaspoon minced garlic

  • 1 tablespoon Dijon mustard

  • 1 tablespoon kosher salt, divided

  • 1 tablespoon cracked black pepper, divided

  • cup olive oil

  • 2 tablespoons olive oil

  • cup green onions, chopped

  • 3 tablespoons chopped fresh parsley

  • 2 tablespoons chopped fresh dill

  • 2 tablespoons chopped fresh basil

How to Make Tailgate Potato Salad

  1. Place potatoes into boiling water and cook about 20 to 30 minutes depending on the size until they are cooked thoroughly.

  2. Drain and cover to let stand until they are cool enough to handle.

  3. Cut potatoes in half or quarter (depending on the size; smaller sizes will cook faster) and attempt to make them as uniform as possible.

  4. Place in a bowl and add poultry stock and white wine, mix and let the liquid absorb into the potatoes.

  5. 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.

  6. Add vinaigrette to the potatoes and mix well.

  7. Add green onions, parsley, dill, and basil and mix again.

  8. Serve immediately or at room temperature.

Tailgate Potato Salad Nutritions

  • Calories: 416.5 calories

  • Carbohydrate: 25.1 g

  • Cholesterol:

  • Fat: 34 g

  • Fiber: 2.4 g

  • Protein: 3.1 g

  • SaturatedFat: 4.7 g

  • ServingSize:

  • Sodium: 1577.1 mg

  • Sugar: 1.2 g

  • TransFat:

  • UnsaturatedFat:

Tailgate Potato Salad Reviews

  • 5-28-2016 There is no perfect way for me to rate this recipe. As its first reviewer Im glad I can warn that the preparation of it requires a drastic change, and if that change is made this potato salad really is quite nice. If the change is not made, however, the recipe would be a disaster. The ingredients for the dressing as well as the herb add-ins are all great additions and work well together; but they only work when used in reasonable amounts. The amounts called for in this recipe are enough for at least twice, if not three times, as many potatoes as called for. First, the potatoes never absorbed all of the broth/wine mixture, so I ultimately drained the remainder off. I prepared the dressing, chopped the herbs and (I should have known better to begin with) found I had WAY too much of both. A fix would have been to boil more potatoes, but that would only have been further waste since this was just for the two of us. It is a mystery to me frankly, that whoever wrote and/or tested this recipe thought everything was proportional for the amount of potatoes directed. I can only wonder if the amount of potatoes is a typo, and should have been written calling for twice (or even three times) as much. Thankfully, I only used enough of the dressing and the herbs as I felt was appropriate, and the resulting potato salad actually was pretty good. Now what to do with a bunch of excess chopped herbs and quite a bit of vinaigrette prepared with pricey olive oil

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