Washington Redskin Roasted Potato Salad
This week we travel to Washington, D.C. to take on the Washington Redskins. Washington’s food atmosphere is as diverse as its population. You’ll find plenty of ethnic cuisine in the area, but D.C. is still in the good old U.S. of A. and home to plenty of home cooking as well. This week, I present some American comfort food that is sure to add flavor to any barbeque or tailgate. So I invite you to fire up the grill and serve this along with your favorite grilled flesh.
- 2 lbs red potatoes, skin on (cut into 1-inch cubes)
- 4 scallions (chopped)
- 4 hard boiled eggs (sliced)
- 1 1/2 teaspoons sea salt
- 1/2 lb bacon (cooked, drained, and crumbled)
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon cayenne pepper
- Paprika for dusting
Preheat oven to 400 degrees. Place the potatoes on a greased cookie sheet. Bake potatoes in 400 degree oven for 25-30 minutes until tender and golden brown. Make sure to turn the potatoes occasionally during baking. When done remove potatoes from oven and allow to cool for 15-20 minutes.
In a large bowl mix together mayonnaise, mustard, salt, cumin, black pepper, and cayenne pepper. Add the potatoes, scallions (reserve a handful for garnishing), eggs, and bacon to the mixture. Gently toss all ingredients to combine. Cover dish and refrigerate for 4 hours or overnight. When ready to serve add reserved scallions to the top and dust with paprika to taste.
Serve this great side dish with any grilled, smoked, or fried tailgate favorite. I recommend smoked ribs, but you will have to wait for that recipe.
*This recipe yields 6 servings. Make sure you increase all amounts equally when tailgating with more friends.
“Remember, tailgating isn’t fun unless you’re full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”