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
MY SISTER'S FAVORITE POTATO SALAD...EVER
This recipe combines red skin potatoes, dill, mayonnaise, Dijon mustard, and red wine vinegar to create a delicious creamy, tangy potato salad.
Provided by FRANNIE05
Categories Red Potato Salad
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and cool.
- In a bowl, gently toss potatoes, mayonnaise, red wine vinegar, Dijon mustard, dill, celery salt, salt, and pepper. Cover, and refrigerate at least 30 minutes before serving.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 36.3 g, Cholesterol 10.4 mg, Fat 22.2 g, Fiber 3.7 g, Protein 4.4 g, SaturatedFat 3.3 g, Sodium 479.8 mg, Sugar 2.4 g
MOM'S EASY POTATO SALAD RECIPE
Everyone loves a good potato salad on a hot summer day! If you haven't made it for awhile, this is a new recipe you NEED to try!
Provided by Kristen Hills
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Bring two pots of water to a boil. In one pot boil your potatoes for about 30-40 minutes, or until fork can easily pierce through the potato, but not too soft that they just fall apart. Drain water off of potatoes and let them cool (I usually put the potatoes in the fridge to cool).
- Once your potatoes are cool, peel and dice. Place diced potatoes, diced celery, and pickles in a large bowl. Dice the eggs and add it to the bowl (sometimes I will set aside 1 egg and slice it to put on top of the potato salad for presentation - totally not necessary, it's just what my mom always did).
- In a separate small bowl, mix your mayonnaise, mustard, sugar, vinegar all together. Pour your sauce over the potato mixture in the big bowl and gently fold together. Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like. Top with Salad Supreme seasoning. As mentioned before, you can also save 1 hard boiled egg to slice and add it to the top.
Nutrition Facts : Calories 305 kcal, Carbohydrate 42 g, Protein 10 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 168 mg, Sodium 466 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
TWO SISTERS' POTATO SALAD
My late sister and I concocted this recipe the summer of 1969. It has been a family favorite ever since. Whenever I serve this yummy salad I receive requests for the recipe. The different, but mild flavor and creamy texture is also liked by children who shy away from stronger potato salads.
Provided by GrannyCarrie B.
Categories Potato
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place whole potatoes with skins on in large pot of cold water. Cook on high heat until a knike inserted into potato comes out easily. Drain water and set potatoes aside to cool. While potatoes are cooling hard boil eggs. Dice onion and saute in olive oil. Dice celery. Mix mayonnaise, milk, and mustard together until smooth and creamy. Add salt, pepper, onion, celery, sweet pickle relish, and olives. Mix well.
- When potatoes are just warm to the touch, quarter and place in large bowl. Peel and finely chop eggs and add to potatoes. Add mayonnaise mixture and incorporate all ingredients. Refrigerate.
- I think this tastes better if it sets overnight, but however you serve it , it is delicious!
Nutrition Facts : Calories 751.3, Fat 46.6, SaturatedFat 7.5, Cholesterol 138.4, Sodium 1692.7, Carbohydrate 78, Fiber 6.2, Sugar 13.6, Protein 9.9
RED POTATO SALAD
This easy red potato salad is perfect for your next bbq or potluck!
Provided by Six Sisters Stuff
Number Of Ingredients 10
Steps:
- In a large bowl, mix together mayonnaise, yogurt, dijon mustard, garlic salt, olive oil, vinegar, and pepper until completely combined to make a dressing.
- In a large pot, place potato wedges and cover with water. Cook over medium-high heat until tender (about 10-15 minutes depending on the size of the chunks).
- Once potatoes are tender, drain and add to the large bowl of dressing. Toss to coat.
- Mix in sweet onion and dill. You can serve it warm, or refrigerate for 2-3 hours and serve cold.
MY SISTER'S FAVORITE POTATO SALAD...EVER
This recipe combines red skin potatoes, dill, mayonnaise, Dijon mustard, and red wine vinegar to create a delicious creamy, tangy potato salad.
Provided by FRANNIE05
Categories Red Potato Salad
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and cool.
- In a bowl, gently toss potatoes, mayonnaise, red wine vinegar, Dijon mustard, dill, celery salt, salt, and pepper. Cover, and refrigerate at least 30 minutes before serving.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 36.3 g, Cholesterol 10.4 mg, Fat 22.2 g, Fiber 3.7 g, Protein 4.4 g, SaturatedFat 3.3 g, Sodium 479.8 mg, Sugar 2.4 g
ROGERS SISTERS' POTATO SALAD
Steps:
- The night before you want to eat your potato salad: Scrub 6 large baking potatoes and cut them in half. Cook the potatoes, jackets left on, in boiling salted water with the peppercorns and the bay leaf for about 20 minutes. Test the potatoes for doneness by poking them with a fork. Do not overcook. When the potatoes are cooked, drain them completely and promptly. Discard the bay leaf and the peppercorns. Allow the potatoes to cool for a bit until you can handle them. While the potatoes are still as warm as you can tolerate handling them and using a fork, hold a half potato and peel, discarding the skin. Then slice the potato into a large bowl into largish bite-size chunks. Pour as much of the dressing as you need to generously coat the warm potatoes, stirring gently to distribute the dressing thoroughly. Refrigerate overnight. The following day: Add chopped vegetables, hard-cooked egg, mayonnaise or sour cream and white pepper. Season with salt to taste. Turn the salad into your favorite bowl. Smooth the top with the back of a spoon. Refrigerate for about four hours or overnight before serving. Garnish with radishes, black olives and leaf herb before serving. p.s. I have many times used a similar treatment for pasta salad, minus the hard-cooked egg. It doesn't come out quite the same way because pasta is not as absorbent as these potatoes but it is tasty. I use pasta seashells and a little less Catalina plus a small amount of mayo then add tuna, tiny salad shrimp or lobster meat. Serve on a bed of lettuce and garnish with fresh tomatoes and olives. I love to have this on hand to carry to work for lunch.
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