Tailgate Potato Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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