RESER'S POTATO SALAD (COPYCAT)
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
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
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
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
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
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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