Reser'S Potato Salad (Copycat) - cooking recipe

Ingredients

POTATOES
8 cups peeled russet potatoes, diced to 1-inch
VEGETABLES
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
DRESSING
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

Preparation

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.