Showing posts with label potato salad. Show all posts
Showing posts with label potato salad. Show all posts
Wednesday, November 30, 2016
Reser's Red Skin Potato Salad
I give this product a 10+
I NEVER buy pre-made potato salad! NEVER! I don't even order it at the restaurants. I like MY potato salad and only mine. Everyone else loves my potato salad too and I'm usually asked to bring it to events. Well.... my dearly beloved John picked up a carton of Reser's Red Skin Potato Salad at the Bi-Lo (Harvey's now). He said he wanted some potato salad but didn't want to put me out by having to make it. It does take a little time to peel and chop the potatoes, cook them just right, cut up the onion and pickles, etc. Well, he put some his plate that night. I stayed away from it. I don't like store bought potato salad!. He took a bite and insisted I just taste it. I did. If I hadn't pulled the plastic film off the carton myself I would have sworn that it was MY potato salad! It's so good! Just creamy enough, just the right amount of onions and pickles. Perfect!
So, that little 1 lb. container didn't last long. When I went to one of my local grocery stores I thought maybe I had been wrong all along about per-packaged potato salad. They didn't have the Reser's brand so I bought another. NO WAY! It was just as I remembered. Dry, sweet and just not creamy enough. When I went back to Bi-Lo I found the store had changed names (Harvey's) and crossed my fingers that they would still carry this little jewel. They do and I picked up a 3 lb. container. That was a mistake. I picked up regular potato salad. Creamy but too sweet and no onions. See, the Red Skin Potato Salad has just a bit of 'dill' pickles in it and that along with the onions are what make it the best!
Since I've discovered this delicious dish I have made it a staple in my refrigerator. I've actually slipped into refrigerator, taken out a nice spoonful and savored every morsel. Unless I have to make a large amount of potato salad to take somewhere, I'll be serving Reser's Red Skin.
Sunday, July 17, 2011
Simply Potatoes
Below is a review for Simply Potatoes submitted by Author Sharon Hays.
On a scale of 1 - 10 I give Simply Potatoes a 10!
Hello friends. Here is a link to products that I 'simply' love to use when making dishes with potatoes and I'm in a hurry. Also now they are including 'simply creamy macaroni and cheese' that I have got to try. The ready to cook; half-done already, make it easy to skip peeling and extra time of using the raw whole potato. But I can gaurantee you will love the convenience and taste of these great potatoes. Also the new creamy 'Simply Macaroni and Cheese' has been added to their already line of hashed browns, sliced, mashed and cheesy potatoes,Try them, you'll be a fan as I am. Below is a recipe i copied from the Simply potatoes site.
Below is the recipe for Potato Salad from the Simply Potatoes website, they have many other recipes as well.
2 packages Simply Potatoes® Diced Potatoes with Onion 1/2 cup water 2 cups mayonnaise or salad dressing 1/4 cup yellow mustard 2 tablespoons white vinegar 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cups chopped celery 1 medium red or green bell pepper, chopped 6 hard boiled eggs, peeled, chopped
2. Meanwhile in large bowl whisk together mayonnaise, mustard, vinegar, salt and pepper until smooth. Add cooked potatoes, celery, red pepper and chopped eggs. Stir gently. Refrigerate 1 hour to blend flavors.
Tips: To prepare hard boiled eggs, place eggs in 3 quart saucepan. Cover eggs with cold water. Bring water to a boil. Reduce heat to low. Simmer 15 minutes; drain water. Add cold water to saucepan. Let stand 5 minutes. Drain; peel and chop eggs.
* A 9-inch square baking dish can be used for a 2 1/2 quart casserole baking dish.
Instructions:
1. In 2 1/2 quart microwave-safe casserole dish* combine Simply Potatoes and water. Cover; microwave on HIGH 10 to 12 minutes or until Simply Potatoes are tender. Drain water.2. Meanwhile in large bowl whisk together mayonnaise, mustard, vinegar, salt and pepper until smooth. Add cooked potatoes, celery, red pepper and chopped eggs. Stir gently. Refrigerate 1 hour to blend flavors.
Tips: To prepare hard boiled eggs, place eggs in 3 quart saucepan. Cover eggs with cold water. Bring water to a boil. Reduce heat to low. Simmer 15 minutes; drain water. Add cold water to saucepan. Let stand 5 minutes. Drain; peel and chop eggs.
* A 9-inch square baking dish can be used for a 2 1/2 quart casserole baking dish.
Nutrition Facts:
1/20th of recipe: Calories 222; Total Fat 19g; Saturated Fat 3g; Cholesterol 72mg; Sodium 437mg; Carbohydrate 10g; Dietary Fiber 1g; Protein 3gby Author, Sharon Hays;
Suggested by Sharon Hays, (author, writer and poet.) Check out her websites and info or look her up on Facebook.
emails for Sharon Hays sparrill4104@yahoo.com, Sparrill1@tampabay.rr.com
Facebook, under Sharon Hays
RECENT BOOKS AND UP AND COMING:
Mysteerie Manor, Mysteerie Manor II, The Tumbleweed Family, (a children's book) and soon to be released beautiful coffee table book, 'An Opulent Tableau of Essence', (An art and Poetry compilation including artists and poets from around the Globe; Italy, USA, Germany, Russia, Uzbekistan, and Australia. Look for up and coming book, filled with inspiring and emotional prints and poetry.
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