Tailgate redskin potato salad

Try our delicious Tailgate Redskin Potato Salad for your next gathering! Packed with savory redskin potatoes, tangy mustard dressing, and crisp veggies. A guaranteed crowd-pleaser!

Ingredients:

• .75 cups cider vinegar
• .75 cups red wine vineger
• 2 tablespoons sugar
• .25 teaspoons ground allspice
• .25 teaspoons red pepper flakes
• 1 teaspoon kosher salt
• 1/2 red onion
• 1130g redskin potatoes
• 5 hard boiled eggs
• 1 cup mayonnaise
• 2 tablespoons spicy mustard
• 2 tablespoons stoneground mustard
• 2 teaspoons fresh ground black pepper
• 1 bunch cilantro

Instructions:

1. Mix vinegars, sugar, allspice, salt and red pepper flakes in a saucepan and bring to a boil. Stir until the salt and sugar are dissolved, then remove from heat and let it cool slightly.
2. Cut onion into thin slices and add them to the warm vinegar mixture. If possible, refrigerate overnight until the onions become soft.
3. Place potatoes in a large pot, add enough water to cover them by 2 inches. Add a generous amount of salt. Boil until they can be easily pierced with a paring knife. Then, drain them and allow them to cool to a safe handling temperature.
4. While the potatoes are cooling, mix mayonnaise, mustards, 3 tablespoons of pickling liquid, and black pepper in a bowl. Taste it and add salt if necessary.
5. Chop cilantro and hard-boiled eggs into rough pieces.
6. Cut the potatoes into slices that are 1/2 inch thick.
7. In a large bowl, combine the still warm potatoes, eggs, cilantro, pickled onion, and dressing. Gently mix until everything is well incorporated. Taste it and season with salt and pepper as desired.
8. Cover the bowl and refrigerate for at least 3 hours, preferably overnight.

Summary:

• Calories: 3153 kcal
• Fat: 203 g
• Protein: 53 g
• Carbs: 247 g
• Potassium: 5907 mg
• Magnesium: 368 mg