Game Day Provisions 101: Bourbon-Mustard Roasted Potato Salad

November 30, 2017 in The Recipe Box

Game Day Entertaining Bourbon-Mustard Roasted Potato Salad By Rebecca Gordon Buttermilk Lipstick Southern Tailgating Expert Tv Cooking Personality Editor In Chief Southern Tailgating Cooking & Entertaining Brand Pastry Chef Photographer Writer Food Stylist Author Original recipes party ideas & Crafts WBRC Fox 6 Contributor Birmingham AlabamaGame Day Entertaining

SEC Championship Game
December 2, 2017

Georgia vs Auburn

Bourbon & The Path To Sweet Victory

Potato salad is one of those sides dishes that can be prepared & loved a thousand times over & it’s just as tasty with each new rendition. When Crispy Oven Roasted New Potatoes serve as the base, it’s only fitting to toss them with a homemade dressing. Bourbon-Mustard Vinaigrette starts with many pantry staples but looks to the liquor cabinet to send this dish to the edge. Once dressed, the potatoes can be served at room temperature of chilled. Accompany with Smokin’ Sweet Bourbon-Mustard Ribs, grilled chicken, steak or pork tenderloin for a meal equally worthy of a lovely weeknight family meal or one fit for an exciting SEC Championship Game match up.

Game Day Entertaining. Bourbon-Mustard Potato Salad By rebecca gordon buttermilk lipstick southern tailgating expert tv cooking personality editor in chief southern lifestyle cooking tailgating & entertaining brand pastry chef writer photographer food stylist author original recipes crafts tailgating party ideas wbrc fox 6 contributor birmingham alabama

Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBourbon-Mustard Roasted Potato Salad
makes about 8 servings

Run The Option

The potatoes are tasty as a room temperature dish but they can also be served chilled.

Crispy Oven Roasted New Potatoes
Bourbon-Mustard Vinaigrette
A handful of chopped fresh parsley
Kosher salt & freshly ground pepper

Prepare the Crispy Oven Roasted New Potatoes as directed. Cool 15 minutes. Meanwhile, prepare the Bourbon-Mustard Vinaigrette as directed. Toss the potatoes with half of the vinaigrette, the parsley, salt & pepper to taste. Drizzle the remaining vinaigrette over the potatoes just before serving. 

The Extra Point

Accompany with barbecue ribs or chicken kabobs in the summertime for an upgraded side dish.

Crispy Oven Roasted New Potatoes. Classic Sides By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-In-Chief Southern Tailgating Cooking & Entertaining Brand Pastry Chef Tailgating Expert Food Stylist Author Writer Photographer Original Recipe Content Crafts & Tailgating Ideas WBRC Fox 6 Contributor Birmingham Alabama

Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCrispy Oven Roasted New Potatoes
makes 8 servings

The Basic Fundamentals 

Use a small offset palate knife to loosen the potatoes from the pan after baking.

3 lbs petite new potatoes
1/3 cup olive or vegetable oil
2 tsp kosher salt
Freshly ground pepper

Preheat the oven to 425 degrees. Cut the new potatoes in half. Toss the potatoes with a 1/4 cup of the oil & the salt in a large bowl. Brush the remaining oil generously onto a half sheet pan. Pour the potatoes onto the pan & position them cut side down. Bake about 1 hour or until the cut sides are golden brown. The oil will be sizzling on the sheet pan surface. Remove the potatoes from the oven & gently loosen with a small palate knife. Season with the pepper.

The Extra Point

Dip the potatoes in aioli or a spicy ketchup & serve with grilled steaks or pub-style cheeseburgers.

Game Day Tailgating Bourbon-Mustard Roasted Potato Salad By rebecca gordon buttermilk lipstick southern tailgating expert tv cooking personality editor in chief southern cooking tailgating entertaining lifestyle brand original recipe photographer food stylist pastry chef author writer wbrc fox 6 contributor birmingham alabama

Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBourbon-Mustard Vinaigrette
makes 1 cup

Run The Option

Apple juice can be substituted in place of the bourbon for a non-alcoholic variation.

1/4 cup bourbon
1/4 cup Creole mustard
3 Tbsp red wine vinegar
2 Tbsp honey
2 Tbsp olive oil
1/4 cup minced shallots
1/2 tsp kosher salt
Freshly ground pepper 

Whisk together all of the ingredients. Use as directed.

The Extra Point

Toss the vinaigrette with grilled vegetables for a tantalizing side dish.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{testing notes}

How To Roast New Potatoes

Learn the basic fundamentals of this simple procedure filled with lots of valuable information & techniques for crisp golden potatoes on the outside & tender pulp on the inside.

Crispy Oven Roasted New Potatoes

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.
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