PPG Tailgating Recipes – Allen’s

    Because no cookout/tailgate party is complete without potato salad, here are two quick-and-easy variations:

    Lemony Potato Salad

    • 3 pounds small boiling potatoes
    • 1 cup chopped celery (about 4 ribs)
    • 1/2 cup mayonnaise
    • 1/4 cup finely chopped chives
    • 1 teaspoon grated lemon zest
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon sugar

    Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.

    While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a large bowl.

    Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.

    Red Potato Salad

    • 12 cups cubed red potatoes
    • 1 cup chopped green bell pepper (about 1 medium)
    • 1/2 cup minced red onion
    • 1/2 cup extra-virgin olive oil
    • 1/3 cup red wine vinegar
    • 2 tablespoons Dijon mustard
    • 2 tablespoons mayo
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon ground black pepper

    Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.

    In a large bowl, combine potatoes, bell pepper and onion.

    In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.

    See you in the stands!


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