Reser's Potato Salad (Copycat)

My reverse-engineered recipe for Reser's classic potato salad.

• Ready In: 2 hrs 30 mins
• Serves: 12

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

Directions

1. RECONSTITUTE 4 teaspoons minced onion flakes in enough very hot water to saturate completely; LET rest.
2. PREP remaining vegetables to specifications.
3. 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.
4. 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).
5. WHISK mixture well then add vegetables (EXCEPT potatoes) and fold gently until just blended.
6. GENTLY fold in drained potatoes until well-blended.
7. COMBINE the sweet pickle juice with vinegar then sprinkle over salad.
8. FOLD mixture gently until creamy, without over-mixing.
9. COVER and refrigerate for at least 2 hours.
10. SERVE and enjoy.