It was recently decided that on those months, there would be a themed Secret Recipe Club reveal where members of any group could participate and we’d all share on that 5th Monday. It’s a great way for bloggers to see recipes from members outside their groups. Of course, I immediately signed up.
Seeing as today is the fifth Monday in August, it’s a themed reveal day. The theme is Tailgating foods. Now, would you believe I’ve really never tailgated? I’m sure I’m going to cause some people to gasp in horror, but football is incredibly boring to me. I just don’t get it. It’s significantly more interesting if you’re actually at a game, but even then, the idea of creating foods to tailgate with is more fun to me than watching people run around with a football. I know, I know.
Anyway, despite my lack of love for the sport, I have a decent amount of recipes on my blog that would work for tailgating purposes, so I signed up. I was assigned to Palatable Pastime, which is written by Sue. I am in love with her blog. Seriously. While I was scrolling through her recipes to find something tailgate worthy, I so many other recipes I wanted to make. One of which I couldn’t pass up and actually made before this recipe. (That’s been shared with you tomorrow.)
Finally I decided on Sue’s American Potato Salad. I love pretty much all forms of potato and pasta salad so I was pretty surprised to realize, I’d never had one made like this before. Now that really sealed the deal on this recipe. I got to try something new (kind of the point) and something you could easily make in advance and bring to tailgate. Or for any type of get together where food is present, really. (Which should be every get together, because what is a get together without food?)
Source: Palatable Pastime
- 5 medium russet potatoes
- 3/4 cup mayo
- 1/2 cup cold water
- 3 tbsp. Dijon mustard
- 2 tbsp. fresh parsley, chopped
- 1 tbsp. capers, drained
- 1 tbsp. chives, chopped
- 1 1/2 tsp. celery seed
- 1 tsp. onion powder
- 1 tsp. sugar
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. paprika
- 4 slices bacon, cooked and crumbled (optional)
- 3 hard boiled eggs, chopped (optional)
1. Bring a large pot of water to a boil. Add potatoes and cook until fork tender. Transfer to a plate and allow to cool.
2. Once cooled, remove the skins from the potatoes and roughly chop.
3. In a large bowl, whisk together the rest of the ingredients (except optional bacon and hard-boiled eggs). Add the potatoes to the bowl and toss to coat.
4. Fold in bacon and hard-boiled eggs if using and transfer to a container with a lid. Refrigerate, until chilled.
I really should have halved this recipe because it was only me, my mom and my aunt at my mom’s house to eat this. My weirdo husband doesn’t like potato salad for some reason. Anyway, my point is, a recipe like this is easily halved, or doubled, even tripled, depending on the number of people you need to feed.