Tailgate Potato Salad

Travels well when packed in a cooler.

• Ready In: 2 hrs
• Serves: 6-8

Ingredients

• 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

• Dressing

• 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

Directions

1. Let oven preheat to 400°.
2. Prick the sweet potatoes in several places, using a fork (do not peel).
3. Bake for about 30 minutes or just until tender (cooking time will depend of the size of the potatoes).
4. Let cool completely and cut into 1/4-inch cubes.
5. 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.
6. Cover partially and bring to a boil; cook about 20-25 minutes or until the potatoes are tender when pierced.
7. Drain the potatoes in a collander; return potatoes to the warm saucepan and toss them over low heat to dry them.
8. When cool enough to handle, peel and cut into 1/4-inch cubes.
9. Cook the butternut squash cubes in boiling water to cover for about 5 minutes or just until tender; drain well.
10. 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.
11. Stir in the onion and 2 tablespoons cider vinegar; mix until smooth.
12. Gradually beat in the oil and remaining vinegar.
13. Add in the celery seed and blend well.
14. In a large bowl, gently mix the Yukon Gold potatoes, sweet potatoes, squash, and parsley.
15. Add the cranberries, onion, and walnuts; pour the dressing over all.
16. Mix gently to coat.
17. Cover and refrigerate until ready to serve.
18. Bring to room temperature before serving.