Tailgate Potato Salad Recipe

Name: Tailgate Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 pound whole russet potatoes, peeled; 3 tablespoons chicken stock; 3 tablespoons champagne vinegar; 3 tablespoons Sancerre or quality dry white wine; 1/2 teaspoon minced garlic; 1 tablespoon Dijon mustard; 1 tablespoon kosher salt, divided; 1 tablespoon cracked black pepper, divided; 1/2 cup olive oil; 2 tablespoons olive oil; 1/2 cup green onions, chopped; 3 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh basil

Servings: persons

1 pound whole russet potatoes, peeled
3 tablespoons chicken stock
3 tablespoons champagne vinegar
3 tablespoons Sancerre or quality dry white wine
1/2 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon kosher salt, divided
1 tablespoon cracked black pepper, divided
1/2 cup olive oil
2 tablespoons olive oil
1/2 cup green onions, chopped
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil

1
Place potatoes into boiling water and cook about 20 to 30 minutes depending on the size until they are cooked thoroughly.
2
Drain and cover to let stand until they are cool enough to handle.
3
Cut potatoes in half or quarter (depending on the size; smaller sizes will cook faster) and attempt to make them as uniform as possible.
4
Place in a bowl and add poultry stock and white wine, mix and let the liquid absorb into the potatoes.
5
In a separate bowl add garlic, vinegar, Dijon mustard, 1/2 the salt and pepper and mix well. Whisk in 1/2 cup plus 2 tablespoons olive oil into the mixture until dressing is emulsified.
6
Add vinaigrette to the potatoes and mix well.
7
Add green onions, parsley, dill, and basil and mix again.
8
Serve immediately or at room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound whole russet potatoes, peeled, 3 tablespoons chicken stock, 3 tablespoons champagne vinegar, 3 tablespoons Sancerre or quality dry white wine, and more.

Yes, Tailgate Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tailgate Potato Salad

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