Resers Potato Salad Copycat Recipes

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.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

Steps:

• Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
• Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.
• Cut the eggs in half, remove the yolks and place them in a large mixing bowl.
• Coarsely chop the egg whites and set aside.
• Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
• Fold in hardboiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
• Sprinkle paprika on top for garnish, cover and refrigerate until serving.