Replicated Dawns Potato Salad Food

RESER'S POTATO SALAD (COPYCAT)

Reser's Potato Salad (Copycat) image

Make and share this Reser's Potato Salad (Copycat) recipe from Food.com.

Provided by The Spice Guru

Categories Potato

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

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
1 1/2 cups extra thick real mayonnaise
1 tablespoon confectioners' sugar
2 teaspoons prepared yellow mustard
3/4 teaspoon mustard powder
3/4 teaspoon iodized salt
1/2 teaspoon onion powder
1/2 teaspoon white pepper
1 1/2 tablespoons sweet pickle juice
2 1/2 teaspoons distilled white vinegar

Steps:

RECONSTITUTE 4 teaspoons minced onion flakes in enough very hot water to saturate completely; LET rest.
PREP remaining vegetables to specifications.
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.
INTO a large bowl with an (accompanying cover or lid), add the dressing ingredients EXCEPT for the sweet pickle juice and white vinegar). Note: drain excess water from onions before adding).
WHISK mixture well then add vegetables (EXCEPT potatoes) and fold gently until just blended.
GENTLY fold in drained potatoes until well-blended.
COMBINE the sweet pickle juice with vinegar then sprinkle over salad.
FOLD mixture gently until creamy, without over-mixing.
COVER and refrigerate for at least 2 hours.
SERVE and enjoy.

Nutrition Facts : Calories 91.8, Fat 0.2, Sodium 203.2, Carbohydrate 20.6, Fiber 2.5, Sugar 3.3, Protein 2.2

HERBED POTATO SALAD

Herbed Potato Salad image

Provided by Geoffrey Zakarian

Categories side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 pounds baby red potatoes, skin on
3 cloves garlic
Kosher salt
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 Fresno chile, seeds removed and finely chopped (about 1 tablespoon)
1 tablespoon minced fresh chives
2 tablespoons finely-minced shallot
2 tablespoons chardonnay vinegar
1 tablespoon lemon juice, plus additional to taste
1 tablespoon whole-grain mustard
1/2 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

DAWNS LEEK AND POTATO SOUP

Dawns Leek and Potato Soup image

a warming soup that was made for me 20 years ago by my late twin sister. my partner paul thinks its great, and is so easy to make.it can also be frozen if by any chance you have some left, ( i dowt it )

Provided by Chef ian b

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 leeks
1 lb chopped potato
1 onion
1 pint vegetable stock
1/2 cup water
seasoning
3 tablespoons cream (optional)

Steps:

clean and chop the leeks into 1/4 inch pieces.
place chopped onions and leeks into a large pan with water and and steam for 5 minutes.
add the stock and chopped potato bring to boil and then simmer for 1/2 hour.
season to taste.
can be served liquidised or chunky
add cream if using it , and serve.

Nutrition Facts : Calories 93.1, Fat 0.2, Sodium 14.4, Carbohydrate 21.4, Fiber 2.7, Sugar 3.1, Protein 2.4

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