Food Network star and restaurateur Mario Batali's new book "Mario Tailgates NASCAR Style" specializes in Southern-style grill favorites.
Anyone who loves to tailgate will be sure to find something they like in this cookbook.
Check out Batali's recipe for Italian Potato Salad below.
Italian Potato Salad
3 pounds small red potatoes, cut in half
1 medium red onion, finely chopped
3 celery stalks, finely chopped
8 slices cooked bacon, crumbled into small pieces
4-ounce jar roasted red peppers, drained and coarsely copped
¼ cup chopped parsley
¼ cup chopped fresh basil or 2 teaspoons dried
2 teaspoons caraway seeds
¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper
It's best to start this recipe at home. In a large saucepan, cover potatoes with cold water by an inch. Bring to a boil over medium-high heat. Reduce the heat to low, and simmer until the potatoes are just cooked through, about 16 minutes. They'll continue cooking a bit after you remove them from the pot. Drain well in a colander and let cool, gently turning the potatoes with a rubber spatula to allow the bottom ones to cool as well. Add the onion, celery, bacon, red peppers, parsley, basil, caraway seeds and salt and pepper to taste. In a small bowl, whisk together the olive oil, vinegar, mustard and the salt and pepper. Pour the dressing over the potato mixture and gently toss. Serve immediately or keep cold in a refrigerator or ice-filled cooler, covered, for up to one day.