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Categories:
potatoes peeled russet potatoes Sweet Pickle celery heart red bell pepper onions dressing mayonnaise sugar yellow mustard mustard powder iodized salt onion powder white pepper sweet pickle juice white vinegar
Viewed: 84 - Published at: 8 years agoIngredients
- 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
Method
- 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.
