Resers Roasted Potatoes 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

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