If there is one thing around campus that is almost as popular as North Dakota State football, it is the tailgating that accompanies the event. Tailgating has become a great American pastime, a tradition celebrating food, friends and other devoted fans. Come fall, it is an event loyal Bison fans do not fail to participate in.
Prior to filling the Fargodome, countless Bison fans will be found gathered in the parking lot, eating and playing games. What better time to dive into the culture of school spirit and pregame excitement than the Homecoming football game? Amid the tents, trailers and crowds of green and gold, there will be smells of food, a quintessential aspect of the Homecoming and any other football game experience.
There are many food items that can contribute to a great tailgating spread. Popular foods include grilled meats, nachos, chili and other foods that are easy to transport and can be made ahead of time with minimal work at serving time. Also, popular items are picnic staples such as baked beans and cold salads, such as potato salad.
Potato salad is a great accompaniment to any grilled meat or burger, and is easy, allowing for the making of more complex main dishes. Aside from tailgating, potato salad can serve as a side for nearly any meal.
This potato salad is not the typical creamy and mayo-filled dish. It is an approach that uses oil and vinegar as the base for a light and tangy dish. It can be made up to a day ahead and chilled, but should be made at least four hours ahead of time to provide time for the salad to marinate in the dressing. Once made, the salad is easy to transport to and from the game via a cooler.
An additional bonus of choosing an oil based salad is that the dish is able to remain on a serving line for longer periods of time free from refrigeration than its, more well-known counterpart.
The vegetables included can be changed depending on preference or what is available. This version uses cucumbers and yellow tomatoes to fit the theme of Bison pride, but olives and chopped peppers would make great additions as well. The seasonings can all be adjusted by taste or tolerance for the vinegar flavor.
Green and Gold Potato Salad Ingredients:
1 lb. potatoes, scrubbed clean and peeled if desired
1 large cucumber, peeled and cut into cubes
1 cup yellow cherry tomatoes, sliced in half
5 green onions, chopped
1/2 cup canola or vegetable oil, plus more to taste
1/4 cup white wine vinegar, plus more to taste
Salt and Pepper
Place the potatoes in a large pot and add enough water to cover the tops of the potatoes.
Bring the water to a boil and simmer until the potatoes are tender and can be pierced easily with a fork.
Drain and let cool.
Once the potatoes have cooled, cut them into bite sized pieces.
In a large bowl, add the potatoes, cucumber, tomatoes and onion.
Drizzle over the oil and vinegar, and season the salad to taste with salt and pepper.
Toss to combine.
Add more oil and vinegar to taste.
Chill until ready to serve at your next tailgating tent party.