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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