Tailgate Potato Salad

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 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
• 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

Recipe

• 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.