Tailgate Potato Salad

1. 1

   Let oven preheat to 400u00b0.

2. 2

   Prick the sweet potatoes in several places, using a fork (do not peel).

3. 3

   Bake for about 30 minutes or just until tender (cooking time will depend of the size of the potatoes).

4. 4

   Let cool completely and cut into 1/4-inch cubes.

5. 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. 6

   Cover partially and bring to a boil; cook about 20-25 minutes or until the potatoes are tender when pierced.

7. 7

   Drain the potatoes in a collander; return potatoes to the warm saucepan and toss them over low heat to dry them.

8. 8

   When cool enough to handle, peel and cut into 1/4-inch cubes.

9. 9

   Cook the butternut squash cubes in boiling water to cover for about 5 minutes or just until tender; drain well.

10. 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. 11

    Stir in the onion and 2 tablespoons cider vinegar; mix until smooth.

12. 12

    Gradually beat in the oil and remaining vinegar.

13. 13

    Add in the celery seed and blend well.

14. 14

    In a large bowl, gently mix the Yukon Gold potatoes, sweet potatoes, squash, and parsley.

15. 15

    Add the cranberries, onion, and walnuts; pour the dressing over all.

16. 16

    Mix gently to coat.

17. 17

    Cover and refrigerate until ready to serve.

18. 18

    Bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.