THE BEST RECIPES SUBMITTED & VOTED ON BY OUR FANS - PREPARED & TASTED BY RESER'S FINE FOODS
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THE BEST RECIPES
submitted & VOTED ON BY OUR FANS
Prepared & Tasted By
RESER’S FINE FOODS®
TABLE OF CONTENTS
Reser’s Fine Foods® is famous for its potato salad.
Recipes We now make more than 140 different varieties to suit every taste and
pages
palate. But did you know we also make fresh salads, side dishes, dips and
1. Fiery Bacon Avocado Potato Salad 4-5 even Mexican specialties? If you love great food as much as we do, check
2. All-American Caprese Grilled Potato Salad 6-7 out some of our other tasty brands.
3. Roasted Tuscan Potato Salad 8-9
4. Rodeo Potato Salad 10-11
5. Beer Infused Ball Park Potato Salad 12-13
6. Bruschetta Sausage Salad 14-15
7. Potato Salad with Pesto & Green Beans 16-17
8. Light Done Right Potato Salad 18-19
9. Grilled Potato Salad 20-21
10. Southwestern Chipotle Potato Salad 22-23
11. Roasted Sweet Mangotato Salad 24-25
12. Southwestern Grilled Potato Salad 26-27
w/ Smokey Vinaigrette
13. Greek Tzatziki Potato Salad 28-29
14. Karen’s Potato Salad 30-31
15. Honey Beet Potato Salad 32-33
ABOUT REser’s Fine Foods®
In 1950, Mildred and Earl Reser decided to try their hand at making potato salad in large
quantities. Buying potatoes 50 pounds at a time (imagine peeling 50 pounds of spuds by
hand!) they worked in their small farmhouse kitchen to perfect their original recipe.
Today, Reser’s is the leading North American provider of deli salads, fresh salads, side
dishes and prepared foods for restaurants and supermarkets across the country. And it all facebook.com/Resers twitter.com/Resers youtube.com/resersfinefoods instagram.com/resersfinefoods
started with a humble--but tasty--tuber.
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Copyright © 2013
According to “Reser’s America’s Best Potato Salad Challenge” official contest rules and regulations, all recipes are
special offers and all that’s going on at Reser’s Fine Foods®.
the property of Reser’s Fine Foods®. No part of this publication may be reproduced, stored in a retrieval system, or
transmitted, in any form or by any means without prior written permission of the copyright holder. Reser’s retains resers.com/signup
the right to utilize these recipes, as well as recipe names and likeness, in this and other promotions.
2 3
Fiery Bacon Avocado Fiery Bacon Avocado Potato Salad
Potato Salad
Not for the faint of heart, this spicy yet savory salad combines the heat of
jalapeños with the salty goodness of thick cut smoked bacon. All together INGREDIENTS: 8 SERVINGS
now…. Mmmmmmm!
• 2 jalapeños
Submitted by: Veronica C., Glastonbury, CT • 2 slices thick cut Applewood smoked bacon
• 3 pounds small white potatoes
• 1 1/2 cups crème fraiche
• 2 avocados
• 1 shallot minced
• 2 tablespoons finely chopped fresh cilantro,
plus additional for garnish
• 1 tablespoon lime juice
• 1 teaspoon kosher salt
• 1 cup quartered grape tomatoes
DIRECTIONS:
1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.
2. Place the jalapeños in the oven directly on the grill rack and roast until blackened all over,
about 15 minutes. Remove from the oven and place in a small zipper top plastic bag.
3. Arrange the bacon slices on the foil lined baking sheet and cook in the oven with the jala-
peños until browned and crispy, about 10 minutes. Drain the bacon on a paper towel lined
plate then crumble.
4. Meanwhile, place potatoes in a large pot of cold water with 2 tablespoons kosher salt. Bring
to a boil and cook until tender, about 13 minutes; drain and transfer to a large bowl to cool.
Once cool enough to handle, cut potatoes into quarters.
5. Carefully remove the skins from the jalapeño peppers. Remove seeds and discard along
with pepper tops. Transfer jalapeños to a food processor. Add the crème fraiche, avocados,
shallot, cilantro, lime juice and kosher salt; process until smooth. Using a plastic spatula,
gently toss the potatoes with the avocado mixture; stir in the bacon and tomatoes and gar-
nish with the remaining cilantro.
4 Did you know? The average American eats 17.9 pounds of bacon each year. 5
TOP TOP
ALL-AMERICAN CAPRESE GRILLED 5 ALL-AMERICAN CAPRESE GRILLED POTATO SALAD 5
Finalist Finalist
POTATO SALAD
Do you pledge allegiance to great taste? This salad features red, white
and blue potatoes, juicy tomatoes and fresh mozzarella cheese. INGREDIENTS: 6 SERVINGS
• 2 pounds red, white and blue (purple) baby or
Submitted by: Laurie L., Essex, MA fingerling potatoes, washed and dried
• 10 cups cold water
• 4 teaspoons kosher salt
• 4 tablespoons olive oil
• 3 teaspoons dried Italian seasoning
• 2/3 cup sun dried tomatoes, julienned
(not oil packed)
• 2 cups seeded and diced fresh Roma tomatoes
• 1 cup - 1/2” diced fresh mozzarella cheese
• 3/4 cup julienned fresh basil leaves
• Salt & pepper to taste
Note: Recipe calls for red, white and blue potatoes.
We were not able to find red and blue potaotes for
this photo.
DIRECTIONS:
1. Slice clean potatoes into 1/3” slices on the diagonal, ensuring that potatoes are large
enough not to slip through grill grates.
2. In a large pot or Dutch oven add water and 2 teaspoons of salt. Add sliced potatoes and
bring to a boil over high heat. Boil potatoes until partially cooked through and nearly fork
tender. Drain and immediately rinse potatoes in cold water to stop the cooking process.
Allow to drain thoroughly, patting potatoes dry with a towel if necessary
Pour potatoes in to a large bowl and gently toss with 2 tablespoons olive oil, 2 teaspoons
3. Italian seasoning and one teaspoon kosher salt.
4. Preheat outdoor grill or indoor grill pan to high. Reduce heat to medium and grill seasoned
potatoes until cooked all the way through, tender and marked by the grill, turning once.
Remove from grill and allow to cool to room temperature. Potatoes will cook quickly if
spread out on a sheet pan after grilling.
5. Meanwhile, in a large bowl, combine sun dried tomatoes, Roma tomatoes, fresh
mozzarella, remaining 2 tablespoon olive oil and remaining 1 teaspoon Italian seasoning.
Gently add grilled potatoes to the bowl and toss to combine. Add basil and re-season with
salt and black pepper to taste. Serve immediately or refrigerate until ready to serve.
6 It’s no secret, the most popular U.S hoilday to serve potato salad is Independence Day. 7
TOP TOP
Roasted Tuscan Potato Salad 5 Roasted Tuscan Potato Salad 5
Finalist Finalist
Bring Italy home with this salad featuring feta, eggplant, oregano and
Under the Tuscan Sun-dried tomatoes.
INGREDIENTS: 5 SERVINGS
• 1 pound small red potatoes, quartered
Submitted by: Cheryl L., Wake Forest, NC • ½ medium eggplant, diced
• 1 tablespoon olive oil
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 large red pepper
• 2 tablespoon fresh basil, chopped
• ½ cup diced shallot
• 1 tablespoon tomato and basil crumbled feta cheese
• ¼ cup sundried tomato in oil, chopped
• 1 teaspoon oil from the sundried tomatoes
• 2 tablespoon mayonnaise
• 4 oz mascarpone
DIRECTIONS:
1. Heat oven to 375 degrees. On a large baking sheet, spread potatoes and eggplant. Drizzle
with oil, sprinkle with salt, pepper and oregano.
2. Bake for 10 minutes, toss and bake another 10-15 minutes until potatoes are lightly browned
and tender. Let cool. Increase oven temperature to 400 degrees.
3. Slice red pepper into 4 pieces and put on a baking sheet. Bake on upper rack of oven until
outer skins are charred. Remove and place in a plastic bag to sweat for a few minutes.
4. Meanwhile in a small bowl combine mayo, mascarpone, sundried tomato and sundried
tomato oil. Stir. Rub skins off of red pepper and chop into bite sized pieces.
5. In a large bowl combine potatoes, eggplant, red pepper, shallot and basil. Toss. Salt to
taste. Pour ½ cup mascarpone-mayo mixture over all and toss. Sprinkle with feta.
Fun Fact: Eggplant has by far the highest level of nicotine of any vegetable.
The good news? You would have to eat between 20 and 40 pounds of eggplant to
8 consume the amount of nicotine you’d get smoking one cigarette. 9
TOP TOP
Rodeo Potato Salad 10 Rodeo Potato Salad 10
Finalist Finalist
Giddy-yup taste buds. This rodeo salad features a hearty helpin’ of BBQ
sauce and sweet corn.
INGREDIENTS: 8 SERVINGS
• 3 cups (1 1/2 lbs.) peeled, cooked potatoes, cut into
Submitted by: Vivian L., Summerfield, FL small cubes
• 2/3 cup diced celery
• 1/3 cup diced green bell pepper
• 1/3 cup diced red bell pepper
• 1/3 cup thinly sliced green onions
• 1/2 cup canned golden sweet corn, drained
• 3 hard-boiled eggs, chopped
• 1/2 cup barbecue sauce
• 1/4 cup mayonnaise
• 2 1/2 teaspoons barbecue seasoning
• 1/2 teaspoon crushed red pepper
DIRECTIONS:
1. In a large salad bowl, toss the potatoes, celery, peppers, onion, corn and egg until well com-
bined; set aside.
2. In a small mixing bowl, stir the barbecue sauce, mayonnaise, barbecue seasoning and red
pepper until well mixed.
3. Stir the barbecue sauce mixture into the potato mixture until all pieces are evenly coated
with the dressing.
4. Chill several hours to blend flavors before serving.
Cooking tip: Use fresh sweet corn when in-season and throw on grill to bring out a
10 depth of flavor. 11
Beer Infused Ball Park Beer Infused Ball Park Potato Salad
Potato Salad
What’s more all-american than baseball and beer? Nostalgia will take
over your taste buds as you sink your teeth into this beer-infused potato INGREDIENTS: 6-8 SERVINGS
salad with classic yellow mustard.
• 8 cups of 3/4 inch diced peeled potatoes
Submitted by: Frank A. Jr., Selden, NY • 36 oz. of American Beer, 3-12 oz. cans
• 5 tablespoons yellow mustard
• 1 cup of finely diced onion
• 1/2 cup of finely diced jalapeño pepper
• 4 tablespoons of relish
• 1 teaspoon salt
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of black pepper
• 3/4 cup of mayonnaise
DIRECTIONS:
1. Place the potatoes in an average pot approximately 9 1/2 inches in diameter, add the beer,
mustard, stir.
2. Bring to a boil and boil for approximately 15 minutes or until semi-tender, drain and place
in a bowl.
3. Add all the other ingredients to the potatoes, carefully mix to blend all the flavors, refriger-
ate to cool and serve.
According to an ancient Egyptian hieroglyphic inscription, “The mouth of a perfectly
12 contented man is filled with beer…” Need we say more? 13
TOP TOP
Bruschetta Sausage Salad 10 Bruschetta Sausage Salad 10
Finalist Finalist
Italian chicken sausage and creamy brie elevate this salad into
something truly extraordinary.
INGREDIENTS: 4-6 SERVINGS
• 6 medium red potatoes
Submitted by: Karie H., Milton, WA • 4 mild Italian chicken sausages (12 oz)
• 10 oz. spreadable Brie
• 4 oz. fresh basil, chopped
• 4 cloves garlic, minced
• 1/3 cup olive oil
• 4 Roma tomatoes, chopped
• 1/2 cup plain yogurt
• 1/4teaspoon freshly ground pepper
DIRECTIONS:
1. Leaving the skin on, cut potatoes into bite size square chunks and boil in a large pot until
cooked through and very soft – do not under cook!
2. Chop mild Italian chicken sausages into small chunks. Heat and lightly brown sausage in a
medium frying pan. Place heated sausage in a large bowl.
3. Spoon Brie on top of the sausage and let it start to melt over the warm sausage.
4. When potatoes are cooked, drain water and place warm potatoes on top of the Brie and
sausage. Mix until Brie is spread evenly throughout.
5. Finely chop basil and mix with olive oil and minced garlic in a medium bowl. Chop toma-
toes into small chunks and add to basil mix.
6. Add tomato basil bruschetta to potatoes and sausage. Add plain yogurt and pepper. Mix all
ingredients well and serve warm or cold.
14 Leaving the skin on the potatoes provides healthy nutrients and dietary fiber. 15
Potato Salad with Potato Salad with Pesto & Green Beans
Pesto & Green Beans
Put a “green” twist on your next potato salad with this rich flavored pesto
and green bean salad. This bright and colorful salad will stand out from INGREDIENTS: 8-10 SERVINGS
the crowd.
• 4 pounds small Yukon gold potatoes, quartered
Submitted by: Karin L., Boulder, CO • 1 pound green beans, cut into one-inch segments
• 1 small roasted red pepper, cut into thin strips
• 1/4 cup fresh chives, snipped into ¼ inch pieces
• 2 large garlic cloves, peeled
• 2 cups fresh basil stems removed
• 1/2 cup walnuts, toasted
• 1/2 cup olive oil
• 6 tablespoons white Balsamic vinegar
• Salt and freshly cracked black pepper
• Grated Parmesan cheese to taste
DIRECTIONS:
1. Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add
beans; cook two minutes longer. Drain well and let cool, then transfer potatoes, beans, red
pepper and chives to a large bowl.
2. Place the basil, garlic and walnuts in to the bowl of a food processor and puree, slowly
drizzling in the olive oil. Season with salt and pepper. Stir in vinegar.
3. Toss the potato- green bean mixture with pesto. Sprinkle Parmesan and freshly cracked
black pepper over the salad. Serve.
16 Pesto is traditionally prepared in a marble mortar with a wooden pestle. 17
TOP TOP
Light Done Right Potato Salad 10 Light Done Right Potato Salad 10
Finalist Finalist
Cut the fat but not the flavor. Greek yogurt is this salad’s secret ingredient.
Great creaminess and flavor, with fewer calories.
INGREDIENTS: 6-8 SERVINGS
• 2 pounds small red potatoes
Submitted by: Janice E., Charlotte, NC • 1 tablespoon salt
• 1/2 cup nonfat Greek yogurt
• 1/4 cup light mayonnaise
• 2 tablespoons spicy brown mustard
• Juice and grated zest of 1 fresh lemon
• 1 clove garlic, minced
• 1/4 teaspoon ground red pepper
• 1 cup corn kernels (from 1 medium ear)
• 3/4 cup chopped sweet onion
• 1 medium tomato, seeded and chopped
• 1 red bell pepper, cored and finely chopped
• 1 large rib celery, diced
• 1/4 cup chopped fresh mint leaves
• 2 tablespoons chopped fresh Italian parsley
• Salt and freshly ground black pepper, to taste
DIRECTIONS:
1. Place potatoes in a large saucepan or Dutch oven; cover with water and add 1 tablespoon
salt to the water; bring to a boil, then reduce heat. Simmer for about 15-20 minutes, or until
potatoes are tender when pierced with a knife. Drain; cool. Cut potatoes into cubes and
place into a large bowl.
2. Meanwhile, whisk together the yogurt, mayonnaise, mustard, lemon juice and zest, garlic
and ground red pepper, blending well; reserve.
3. Place corn kernels into a small nonstick skillet placed over medium-high heat; sauté for
about 3 minutes or until lightly browned, then add to the bowl with the potatoes along with
onion, tomato, bell pepper, celery, mint and parsley. Drizzle reserved dressing over, tossing
gently to coat. Season to taste with salt and pepper.
4. Cover and refrigerate until serving time. May be garnished with additional mint and pars-
ley and lemon slices, if desired.
You can use Greek Yogurt as a substitute for mayonnaise to cut out calories and fat,
18 while adding protein. 19Grilled Potato Salad Grilled Potato Salad
Thyme to grill? Simply grill up sliced yukon golds, asparagus and bell
peppers to create this colorful and healthy potato salad featuring a
minced thyme and green capers dressing.
INGREDIENTS: 4-5 SERVINGS
Dressing:
Submitted by: George J., Cleveland, OH • 1 tsp fresh minced thyme
• 1/2 teaspon salt
• 1 teaspoon minced garlic
• 1 tablespoon dijon mustard
• 3 tablespoon balsamic vinegar
• 3 tablespoon olive oil
• 1/2 teaspoon green capers
• 1 teaspoon chopped parsley
• 1/2 tablesppon lemon zest
Salad:
• 11/2 Yukon gold potatoes sliced
• 1 cup asparagus tips grilled
• 1/4 cup grilled yellow peppers diced
• 1/4 cup grilled red peppers diced
• 1/4 cup marinated sun dried tomatoes
• salt and pepper to taste
DIRECTIONS:
1. Combine first 8 ingredients then slowly whisk in olive oil
2. To prepare salad slice potatoes 1/4 inch thick slice then grill with all vegetables. Coat with
last 1tsp oil and season with salt and pepper.
3. Grill on both sides till tender. Remove from fire. Cool and place in stainless steel bowl, add
salt and pepper to taste, add dressing and toss well.
20 It’s easy to throw sliced potatoes on the grill for a smokey flavor. 21TOP TOP
Southwestern Chipotle 5 Southwestern Chipotle Potato Salad 5
Finalist Finalist
Potato Salad
Like it hot? This Southwestern salad is spiked with jalapeño peppers and
adobo sauce that really kick up the flavor. INGREDIENTS: 5 SERVINGS
• 1 1/2 lbs. Russet potatoes
Submitted by: Lidia H., Pasadena, CA • 1 cup corn kernels (2 ears fresh corn, grilled,
kernels removed)
• 1 cup green onions (white and green parts,
thinly sliced)
• 1 medium (3/4 cup) red bell pepper (grilled,
peeled, seeded, and chopped)
• 1 jalapeño pepper (grilled, peeled, seeded, and
chopped)
• 1/2 cup canned black beans (drained)
• 1/2 cup canned pitted olives (chopped)
Dressing:
• 1 cup mayonnaise
• 1/2 cup Crema Mexicana
• 1/2 cup cilantro
• 1/4 cup lime
• 1 chipotle pepper in adobo sauce
• 1 tablespoon adobo sauce
• 1 teaspoon salt
DIRECTIONS:
1. Place the potatoes and 1 tablespoon of salt in a medium pot of cold water. Bring to a boil,
lower the heat and simmer for about 20 minutes, or until tender when pierced with a knife.
Drain, cool, and chop into ½ inch pieces.
2. In a large bowl, combine chopped potatoes, corn kernels, green onions, red bell pepper,
jalapeño pepper, beans, and olives. Toss gently and reserve.
3. Pulse dressing ingredients in a blender till creamy (about 5-10 pulses). Add to ingredients in
large bowl, toss well, cover, and refrigerate for a few hours to allow flavors to blend. Serve
cold or at room temperature. Enjoy!
Did you know? In the south, folks prefer their potato salad on the spicy side, with
22 lots of flavor. 23TOP TOP
Roasted Sweet Mangotato Salad 5 Roasted Sweet Mangotato Salad 5
Finalist Finalist
Sweet, crunchy and spicy. Roasted sweet potatoes are paired with fresh
mangoes and Serrano peppers in this creative take on a picnic classic.
INGREDIENTS: 6 SERVINGS
For the potatoes: For the dressing:
Submitted by: Lindsey C., Dallas, TX • 4 large sweet potatoes, chopped • Juice from two large limes
• Cooking spray • 3 tablespoons olive oil
• 1/2 teaspoon salt • 2 teaspoons Agave nectar
• 1/2 teaspoon pepper • 1 teaspoon sugar
• 1 teaspoon Kosher salt
For the salad: • 1/2 teaspoon pepper
• 2 large mangoes, peeled and chopped
• 2 small Serrano peppers, chopped
• 3/4 cup red onion, chopped
• 3/4 cup cilantro, chopped
• 1 shallot clove, chopped
• 1 large avocado, chopped
DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Arrange cubed sweet potatoes on a cooking sheet.
Spray with cooking spray and sprinkle with salt
and pepper. Roast for 20 minutes, or until potatoes
are easy to cut through.
3. While potatoes are roasting, peel and chop the
mangoes into small chunks. Place in a large bowl.
4. In a food processor, add Serrano peppers, onion,
cilantro, and shallot. Pulse until mixture is finely
chopped. Stir mixture into the bowl with mangoes.
5. In a small bowl, whisk together all of the ingredi-
ents for the dressing (lime juice, olive oil, agave
nectar, sugar, salt, and pepper). Let sit.
6. Remove potatoes from the oven. Add to the mango mixture. Pour dressing over top and stir
together. Garnish with avocados. You can serve the salad warm or cold. It is delicious either
way. Enjoy!
24 Mangoes are the most popular fruit in the world! 25TOP TOP
Southwestern Grilled Potato 5 Southwestern Grilled Potato Salad wITH 5
Finalist Smokey Vinaigrette Finalist
Salad wITH Smokey Vinaigrette
Fire up the grill. This grilled potato salad, packed with smokey poblano
peppers and spicy Spanish chorizo sausage is sure to be a hit at your INGREDIENTS: 4-6 SERVINGS
next BBQ. • 1/2 teaspoon ancho chili powder
• 1 1/4 pounds baking potatoes
• 1/2 cup extra virgin olive oil
Submitted by: Debbie R., Clearwater, FL • 2 tablespoons vegetable oil
• 1 cup canned black beans, rinsed and
• 3/4 teaspoon kosher salt, divided well-drained
• 1/4 teaspoon freshly ground black pepper • 3 tablespoons chopped fresh cilantro
• 1 poblano pepper • 4 oz. grape tomatoes, quartered
• 2 tablespoons white balsamic vinegar • 4 scallions, chopped
• 2 cloves garlic, minced • 4 oz. Spanish chorizo, casing removed,
• 1 1/2 tablespoons lime juice cut into a small dice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
DIRECTIONS:
1. Heat a gas grill to medium high.
2. Cut potatoes into 1/2-inch slices, place into a large
bowl. Top with the vegetable oil, 1/2 teaspoon salt
and black pepper; toss to coat. Place potato slices
onto grill, cook until softened, cooked through
and grill marks begin to form, approximately 4 - 5
minutes per side; remove to plate, cover with foil,
let sit 2 - 3 minutes.
3. Meanwhile, place poblano pepper onto the grill
and cook until blackened and blistered on all
sides. Remove from grill and place into a me-
dium bowl; cover with plastic wrap and let sit for
at least 5 minutes. Remove and discard charred
skin, seeds and veins; chop pepper; set aside.
4. In a medium bowl, place the vinegar, garlic, lime juice, cumin, paprika, chili powder and
remaining 1/4 teaspoon salt; whisk together. Whisk in the extra virgin olive oil.
5. Cut the cooked potatoes into bite-sized pieces. Place into a large bowl, add in the reserved
poblano pepper, black beans, cilantro, tomatoes, scallions and chorizo, and lightly toss to-
gether. Pour vinaigrette over potato mixture, toss to fully coat.
Fun fact: The red color of Spanish chorizo is due to the heavy amounts of paprika in
26 the spice mix. 27TOP TOP
Greek Tzatziki Potato Salad 5 Greek Tzatziki Potato Salad 5
Finalist Finalist
Can’t make it to the Greek Islands? Then whip up this Mediterranean-
inspired dish packed with Kalamata olives, feta and marinated
artichoke hearts.
INGREDIENTS: 6 SERVINGS
• 2 pounds red potatoes, cleaned & scrubbed
Submitted by: Dawn M.,Warren, PA • 1 1/2 cup plain Greek yogurt
• 1 cup mayonnaise
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 teaspoons sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon chopped fresh dill
• 3 cloves garlic, peeled
• 1 cup Kalamata pitted olives, sliced
• 2 cucumbers - peeled, seeded & diced
• 1 cup sun-dried tomatoes, chopped
• 1 jar marinated Artichoke hearts, drained
and chopped
• 1 3/4 cup crumbled Feta cheese
DIRECTIONS:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 min-
utes. Drain well and place in the refrigerator to cool.
2. In a food processor, combine yogurt, mayonnaise, olive oil, lemon juice, salt, pepper, dill
and garlic. Process until thoroughly combined.
3. Chop the cooled potatoes (skins on) and place them in a large bowl. Add the olives, cucum-
bers, tomatoes, and artichoke hearts. Stir well. Pour the dressing over the top and stir just
until everything is evenly coated. Gently stir in the feta cheese.
4. Cover and refrigerate for at least one hour prior to serving.
28 The heart-healthy Mediterranean diet emphasizes healthy fats, fruits and vegetables. 29TOP TOP
Karen’s Potato Salad 10 Karen’s Potato Salad 10
Finalist Finalist
Those who prefer a good old-fashioned potato salad can rejoice. This one
is packed with pickles, onions and a creamy (dreamy) dressing.
INGREDIENTS: 8 SERVINGS
For salad: For dressing:
Submitted by: Karen R., Redmond, WA • 12 medium red potatoes • 1/2 cup butter
• 2 1/2 tablespoons kosher salt • 2 tablespoons Dijon mustard
• 4 large eggs, boiled and sliced • 2 teaspoons sweet paprika
• 3 dill pickles, diced small (use jarred original • 2 tablespoons kosher salt
dill pickles, not kosher dill) • 1 teaspoon freshly cracked black pepper
• 1/2 white or red onion, diced small • 2 tablespoons of dill pickle juice
• 3/4 cup green olives cut in half • 1-2 cups mayonnaise
• 1/4 cup pimento or roasted red pepper, • 1/4 cup Half & Half milk
coarsely chopped
• Fresh herbs, chopped (chives, oregano, dill,
thyme, Italian parsley)
DIRECTIONS:
1. In a large pot, put potatoes, eggs, and kosher salt
and cover with water. Bring to a boil and lower
heat to a simmer covered partially. Cook until a
knife goes smoothly through a potato to check if
done. Remove from water and cool for 15 minutes.
Skin potatoes and remove shells from eggs.
2. In a large bowl dice potatoes and add sliced eggs.
Add pickles, onions, olives, red peppers, and
herbs.
3. In a medium saucepan melt butter over medium
heat. Whisk in mustard, paprika, salt, pepper
until smooth. Whisk in mayonnaise and pickle
juice. Cook for 3 minutes over medium low heat.
Whisk in milk to make a smooth consistency; add
more milk if too thick. Cook another 2 to 3 minutes.
Taste for seasonings; it should be fairly salty because potatoes absorb salt.
4. Pour dressing over potato mixture and sprinkle with paprika & chopped Italian parsley.
In the Midwest, folks prefer their potato salad dressing with a sweet tart profile,
30 sometimes with a strong pickle relish and vegetable garnishes. 31Honey Beet Potato Salad Honey Beet Potato Salad
Beets and potatoes challenge each other to a duel for your love in
this gorgeous purple and green salad. “Don’t be afraid to eat beets...
everybody freaking loves this salad once they taste it!” -Mialka
INGREDIENTS: 8 SERVINGS
• 6 medium beets
Submitted by: Mialka B., Long Beach, CA • 6 large potatoes
• 1 1/2 cups of olive oil
• 3/4 cup red wine vinegar
• 8 celery stalks, sliced
• 1/4 cup honey
• 6 tablespoons spicy brown prepared mustard
• 1/2 cup chopped chives
• 1 cup of chopped fresh parsley
• salt and pepper to taste
DIRECTIONS:
1. Boil the beets and potatoes in lightly salted water until soft and cooked the whole way
through. Be careful not to overcook the beets or potatoes as some will cook faster than oth-
ers. Remove the beets and potatoes from the heat and water and allow them to cool for an
hour in the refrigerator.
2. Take the beets and potatoes out of the refrigerator and chop them into bite sized pieces.
Place the beets and potatoes, celery, chives, and parsley in a large bowl.
3. In a separate bowl, mix up the dressing: combine olive oil, red wine vinegar, honey, mus-
tard, salt, and pepper in a separate bowl and mix really well until thoroughly combined.
4. Add the dressing to the vegetables and mix thoroughly. The whole salad will turn a gor-
geous shade of purple. Take a taste of the salad. Add more olive oil or vinegar if needed to
give the salad a nice tangy, yet creamy texture.
5. Refrigerate four hours before serving for best flavor.
One of the earliest known benefits of red beet is its use as an aphrodisiac during the
32 Roman times. 33This recipe book contains the top rated
15 recipes from the consumer series portion
of this year’s contest.
Congratulations to Grand Prize Winner
Firefighting BBQ Crew, from Maryland.
They took home top honors with a winning potato salad recipe
What did it take to make it into this recipe book? packed with spuds, spices and a spectacular taste.
640
Consumers
across the
424
Professional BBQ
teams competed at
20
Finalists
competed in Las
)
1
nation submitted qualifying Kansas Vegas at World Food
their recipes City Barbeque Championships
online Society events
15
Recipes were
selected for this
recipe book!
Grand Prize
Winner
1
) $10,000 GRAND PRIze and a trip to las vegas
Do you have a great potato salad recipe?
Reser’s “America’s Best Potato Salad Challenge” invited potato salad lovers and BBQ fans
to submit their favorite potato salad recipe featuring this potassium-packed vegetable. If so, we invite you to enter this year’s recipe contest. We’re gearing
The top 20 finalists competed at the World Food Championships in Las Vegas. up for another year that will lead to the World Food Championships in
Las Vegas. We’ll be sharing more information on April 1, 2013 at
Celebrity chef Tim Love (winner of The Food Network’s “Iron Chef America”) and Resers.com/potatosaladcontest.
Chris Hanmer (winner of Bravo’s “Top Chef Just Desserts”) evaluated each recipe.
Also on hand were KCBS judges (Kansas City Barbeque Society) who evaluated each
recipe’s appearance, taste, and originality.
34 We were not able to incorporate recipes from the competitor portion of the contest. 35You can also read
