The Vandals from Idaho are coming to War Memorial Stadium on Saturday, and the 3 p.m., kickoff makes it easy for down-and-backers to make the trip in a day, and have time for a little parking lot lunch before the game.
Perhaps lost in all the hoopla of big, bad Missouri coming to town two weeks ago was the new video board intro, which begins 40 minutes before kickoff. Do try to make it in to your seats to watch it, because it is very uniquely Wyoming and well done.
And don’t fret, Bon Jovi is still a huge part of things.
So make a potato salad, and serve it with a big sub sandwich for a fuss-free lunch. I like to use a whole loaf of French bread, cut horizontally, and build it as one gigantic sandwich. If you must add ingredients that only some will eat, add them to one end, and then everyone will be able to have the sandwich that they prefer. Take a good bread knife so that you can cut neat portions for everyone.
Wrap the thing tightly while still whole in plastic wrap, and make sure you keep it cool on the drive to Laramie. You might want to pack small containers of condiments, such as mustard or Italian salad dressing or (yuck) mayonnaise, so those can be added by each person. That way, the bread will stay fresher and is less likely to absorb that extra moisture.
These every-other-week trips to Laramie are great for the budget and for home projects on away game weekends. There’s really no excuse at all not to be there.
Tailgate Potato Salad
1 pound whole russet potatoes, peeled
3 tablespoons chicken stock
3 tablespoons champagne vinegar
3 tablespoons quality dry white wine
1/2 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon kosher salt, divided
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1 tablespoon cracked black pepper, divided
1/2 cup plus 2 tablespoons olive oil
1/2 cup green onions, chopped
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil
Place potatoes into boiling water and cook about 20 to 30 minutes depending on the size until they are cooked thoroughly.
Drain and cover to let stand until they are cool enough to handle.
Cut potatoes in half or quarter (depending on the size; smaller sizes will cook faster) and attempt to make them as uniform as possible.
Place in a bowl and add poultry stock and white wine, mix and let the liquid absorb into the potatoes.
In a separate bowl add garlic, vinegar, Dijon mustard, 1/2 the salt and pepper and mix well. Whisk in 1/2 cup plus 2 tablespoons olive oil into the mixture until dressing is emulsified.
Add vinaigrette to the potatoes and mix well.
Add green onions, parsley, dill, and basil and mix again.
Serve immediately or at room temperature. Serves 4 but can be easily doubled or even tripled.
(Recipe from allrecipes.com)