Author Notes
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
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Ingredients
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.75 cups
cider vinegar
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.75 cups
red wine vineger
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2 tablespoons
sugar
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.25 teaspoons
ground allspice
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.25 teaspoons
red pepper flakes
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1 teaspoon
kosher salt
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1/2
red onion
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2.5 pounds
redskin potatoes
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5
hard boiled eggs
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1 cup
mayonnaise
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2 tablespoons
spicy mustard
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2 tablespoons
stoneground mustard
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2 teaspoons
fresh ground black pepper
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1 bunch
cilantro
Directions
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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.
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Thinly slice onion, add to warm vinegar mixture. Cool in refrigerator overnight if possible until onions soften.
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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.
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While potatoes are cooling, whisk together mayo, mustards, 3 tablespoons pickling liquid and black pepper. Taste and add salt if need.
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Roughly chop cilantro and hard boiled eggs.
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Slice potatoes into 1/2 inch slices
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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.
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Cover and refrigerate for at least 3 hours, overnight is better.
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