I'm a huge fan of the Washington Redskins, as a season ticket holder I tailgate at every home game. This recipe was passed down to me from a fellow tailgater a number of years ago. I have made a few changes over time, replacing yellow mustard with a combination of spicy & stone ground mustards. I replaced chopped raw onions with pickled red onions. I typically double for tailgating. —Dave J
red wine vineger
red pepper flakes
hard boiled eggs
fresh ground black pepper
In This Recipe
Combine vinegers, sugar, allspice, salt and red pepper flakes and bring to a boil. Stir until salt and sugar dissolve, remove from heat and let cool slightly.
Thinly slice onion, add to warm vinegar mixture. Cool in refrigerator overnight if possible until onions soften.
Add potatoes to a large pot, add enough water to cover by 2". Liberally salt. Boil until easily pierced with a pairing knife. Drain and let cool just long enough to safely handle.
While potatoes are cooling, whisk together mayo, mustards, 3 tablespoons pickling liquid and black pepper. Taste and add salt if need.
Roughly chop cilantro and hard boiled eggs.
Slice potatoes into 1/2 inch slices
In a large bowl add still warm potatoes, egg, cilantro, pickled onion and dressing. Gently toss until well combined. Taste and season with salt and pepper as needed.
Cover and refrigerate for at least 3 hours, overnight is better.