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Friday, April 24, 2015

Reser's Potato Salad (copycat)

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs 20 mins Cook Time: 10 mins

Ingredients

  • Servings: 12
  • 8 cups peeled russet potatoes, diced to 1-inch
  • 2/3 cup finely chopped sweet pickle
  • 1/2 cup finely diced celery heart
  • 1/3 cup minced red bell pepper
  • 4 teaspoons reconstituted onions
  • 3 cups extra thick real mayonnaise
  • 2 tablespoons confectioners' sugar
  • 4 teaspoons prepared yellow mustard
  • 1/2 tablespoon mustard powder
  • 1 1/4 teaspoons iodized salt
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • 3 tablespoons sweet pickle juice
  • 1 1/2 tablespoons distilled vinegar

Recipe

  • 1 reconstitute 4 teaspoons minced onion flakes in enough very hot water to saturate completely; let rest.
  • 2 prep remaining vegetables to specifications.
  • 3 cook potatoes in a pot of lightly salted, gently boiling water for about 7 minutes, until tender but firm to the bite); drain in a large colander placed in sink; rinse with cold water and allow to drain again.
  • 4 into a large bowl with an (accompanying cover or lid), add the dressing ingredients except for the sweet pickle juice and vinegar). note: drain excess water from onions before adding).
  • 5 whisk mixture well then add vegetables (except potatoes) and fold gently until just blended.
  • 6 gently fold in drained potatoes until well-blended.
  • 7 combine the sweet pickle juice with vinegar then sprinkle over salad.
  • 8 fold mixture gently until creamy, without over-mixing.
  • 9 cover and refrigerate for at least 2 hours.
  • 10 serve and enjoy.

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