It’s football time… and in the state of Alabama, that’s serious business! As we all make plans to watch the BCS National Championship Game tonight, don’t forget to prepare a dish that cheers on your favorite team. Whether you are dining out or having a tailgating party at your home, it is always fun to have food to coordinate with the celebration at hand!

Need a recipe idea?! How about a cheering on your team with a delicious potato salad recipe that can easily be paired with grilled chicken or steak?!

For the Bama fans out there…. Cooking Light has this KC-Style potato salad listed which is a huge hit and will show off a little “crimson”….!!   

KC-Style Potato Salad


  • 3 pounds red potatoes, cut into 1/2-inch pieces
  • 3 tablespoons Kansas City Dry Rub
  • 1 1/2 teaspoons salt, divided
  • 1/4 cup Kansas City Barbecue Sauce
  • 3 tablespoons canola oil
  • 2 tablespoons cider vinegar
  • 2 teaspoons prepared mustard
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped fresh parsley
  • 1/2 teaspoon black pepper


Place potatoes in a large saucepan; cover with water. Stir in Kansas City Dry Rub and 1 teaspoon salt. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.

Combine Kansas City Barbecue Sauce, oil, vinegar, and mustard in a large bowl; stir with a whisk. Add warm potatoes, and toss to coat. Add remaining 1/2 teaspoon salt, celery, onion, parsley, and pepper; toss to combine. Let stand 20 minutes; serve at room temperature.


For the LSU Tiger fans out there, try this purple potato salad by Tyler Florence from the Food Network, to add a splash of team spirit to your table-scape!

 Purple Potato Salad


  • 2 pounds small purple potatoes
  • 1 purple onion, diced
  • 2 celery stalks, chopped
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 1 cup mayonnaise
  • 1/4 cup Dijon Mustard
  • 1 teaspoon celery seed
  • 1 teaspoon cayenne
  • 1 tablespoon white vinegar
  • 1 lemon, juiced
  • Salt and pepper, to taste


Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 20 minutes. Drain, then rinse in cold water, and cut in quarters. Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley. In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon. Check seasoning. Add the dressing to the vegetable mixture. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper.