October 01, 2015

Hellooo, sports fans, and happy October! May the cooler weather bring you argyle sweaters, autumnal leaves of various colors, hot alcoholic beverages, and good college football fortunes [disregard if Mississippi State fan]. We're one month into the season, so things are about to start getting serious... like, Bill Murray attempting to prevent the EPA from shutting down a basement-nuclear-reactor-ghost-containment system in lower Manhattan serious.

Lot of great matchups this Saturday— Alabama at Georgia, Ole Miss at Florida, Notre Dame at Clemson just to name a few. But you don't come here for a vague overview of several games paired with a recipe; you come here for a vague overview of one game paired with a recipe. Right? Right!

Marquee Matchup: #23 West Virginia vs. #15 Oklahoma, 10/3, 12:00PM ET on FOXS1A battle of Big 12 unbeatens in good ol' Norman, Oklahoma. The victor might have a solid claim on the Big 12 title come season-end, especially with TCU not looking as dominant as last season. I'll keep this one brief. Although the Mountaineers are undefeated, they've played no one, and they've done it all at home. I like Boomer Schooner Sooner rolling in Norman. Bob Stoops and Baker Mayfield get the win in convincing fashion. My Prediction: Oklahoma 42, West Virginia 20

 

The Perfect Lightened-up Potato Salad for Your Tailgate

That's right. We even know how to make potato salad healthier for you without sacrificing delicious flavor. We're practically wizards over here. True story: Deb Wise, our Dessert Goddess, uses an 11-inch spatula made of holly and a phoenix feather core. Marinate on that for a minute.

Anywho, the fresh parsley, chives, and dill in this recipe really make it stand out over any tailgate potato salad you've had before. Whip some up this Saturday and take it to your viewing party. Your friends and family will thank you. Enjoy week 5, folks! Cheers.

Potato and Vegetable Salad with Mustard Ranch2 pounds multicolored fingerling potatoes, unpeeled and cut into bite-sized pieces2 teaspoons kosher salt, divided1/4 cup plain 2% reduced-fat Greek yogurt1/4 cup buttermilk1 tablespoon Dijon mustard1 tablespoon fresh lemon juice3/4 teaspoon freshly ground black pepper1/2 teaspoon honey1 garlic clove, minced1 cup chopped red bell pepper (about 1 medium)3/4 cup chopped celery1/2 cup finely chopped onion1/2 cup chopped fresh flat-leaf parsley leaves1/4 cup chopped fresh chives2 tablespoons chopped fresh dill

1. Place potato pieces and 1 teaspoon salt in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until the potatoes are tender but still hold their shape. Drain and rinse with cold water. Drain.

2. Combine remaining 1 teaspoon salt, yogurt, and next 6 ingredients (through garlic) in a large bowl, stirring well with a whisk. Add the potatoes, bell pepper, and remaining ingredients to yogurt mixture, and toss gently to coat.SERVES 8 (serving size: 1 cup)CALORIES 107; FAT 0.7 (sat 0.3g, mono 0g, poly 0.2g); PROTEIN 3.7g; CARB 22.4g; FIBER 2.8g; CHOL 2mg; IRON 1.2mg; SODIUM 318mg; CALC 35mg

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