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.