Latest news with #potatosalad
The Sun
15-07-2025
- Lifestyle
- The Sun
I tested coleslaw & potato salads… 98p winner's perfect for BBQs with chunky spuds, creamy mayo & crunchy extra element
WITH Britain basking under sunny skies, eating al fresco is one way to make the most of the warm weather. So it's not surprising that sales of barbecue -friendly ingredients are soaring. Retailers have reported an increase in demand for popular cold sides, coleslaw and potato salad, which are perfect for scoffing outdoors alongside your griddled goodies. Laura Stott tried and rated a selection of supermarket versions. POTS OF COLESLAW Marks & Spencer TRADITIONAL COLESLAW, 300G, £1.30: THE usual cabbage, carrots and onions in a fresh and tasty mayo coating, plus a nice mustard tang, this will pair perfectly with your grilled meats. The veggies are shredded quite finely and there is a lot of the dressing, so M&S's coleslaw is not quite as crunchy as some of the others. But flavourwise, it's as close as you'll get to tasting homemade. 4/5 Asda COLESLAW, 300g, £1.32: A GOOD value tub of coleslaw from Asda, but tastewise, sadly, this missed the mark. Despite containing double cream and milk as well as egg mayonnaise, the flavour was bland and also rather sweet. It lacked any vinegar sharpness and the veggies seemed to consist of mostly very thick slices of cabbage and big chunks of onion with not much carrot, which wasn't very appetising to look at. 1/5 Morrisons CRUNCHY COLESLAW, 300g, £1.25: THIS pot of shredded onion, cabbage and onion definitely has a rustic and homemade feel and look to it, and I think if you put it in a serving bowl you could pass it off as one you made yourself – if you wanted to. The 2C method which stops flies plaguing your home and ruining your BBQ Quite a sharp vinegar tang to Morrisons' coleslaw, so it's a little more acidic than some of the others. Be nice piled up next to a corn on the cob or atop a jacket spud. 3/5 Tesco COLESLAW, 300g, £1.25: I WASN'T that keen on the appearance of this slaw with its veggie ingredients sliced so finely they looked like they had been shredded. The result of this was like a liquid cold coleslaw soup with thin pieces of cabbage and carrot swimming in a sea of mayonnaise. Rather unpleasant and the mayo coating having a pinky-yellow hue didn't help appearances either. 2/5 Aldi SPECIALLY SELECTED CREAMY COLESLAW, 300g £1.29: A GOOD price for a ready-made coleslaw from Aldi's posher range of picky bits. This side is made with free-range egg mayo and has a nice tang of vinegar and a strong punch of mustard without the flavours becoming too overpowering. Another pot where the veggies are sliced very finely and here in a uniform way so it looks shop bought. 5/5 Co-op CLASSIC COLESLAW, 300g, £1.65: THIS is the priciest of the bunch, so it doesn't offer you the best barbecue bargain but the taste and quality is good. A fairly basic recipe with the usual mix of ingredients and quite a chunky texture so it's ideal with more rugged mains like meat cuts. Nice balance of vinegar, mustard and mayo, and another tub that could pass for homemade. Pity it's not cheaper, though. 3/5 POTATO SALADS Marks & Spencer CHARLOTTE NEW POTATO SALAD, 300g, £2.50: THE white-fleshed Charlotte potatoes are creamy and waxy and really do have a delicious flavour. I enjoyed that the tasty skins had been left on to scoff, too. Quite a light dressing with sour cream, mayo, mustard and spring onions but nicely balanced so the spuds don't get drowned out when you eat it. A lovely luxury side, but not cheap. 4/5 Asda POTATO SALAD, 300g, 98p: THIS cold potato salad looked tasty in the tub and didn't fall down on flavour when I tried it either. Really nice spuds, not too chunky or too mushy and a good creamy consistency to the mayo sauce. There's lots of spring onions to add interest and while the coating is on the gloopy side, it suits the homemade feel of this recipe. Amazing value for money too. 5/5 Morrisons POTATO SALAD, 300g, £1.25: THIS cold potato and mayo combo also contains pieces of spring onion, which is a really nice idea instead of chives for a lovely sweet tang with all the creamy sauce. However, overall, I found this spud mix a little bit disappointing. All the ingredients are present and correct but it's rather bland to eat and left a nasty aftertaste in my mouth. There are better alternatives for this price. 2/5 Tesco POTATO SALAD, 300g, £1.25 (£1 Clubcard price): YOU certainly get plenty of potato for your pound, the coating is creamy and tangy, and it all tastes good. Adding chives is a nice touch and exactly what I would do if I were making my own from scratch – and I also liked the citrus tang from the lemon. The only downside I can find is that you can't reseal the container. 4/5 Aldi DELI POTATO SALAD, 300g, 89p: MADE with sour cream and lemon juice you get plenty of tatties in a thick and very rich sauce, which is tempered nicely with enough acidity. The cold potatoes are chopped in a mixture of sizes but one or two of mine felt rather firm. It's definitely a nice and filling salad for any barbecue buffet – and the cheapest! 4/5 Lidl MEADOW FRESH POTATO SALAD WITH YOGHURT, 1kg, £2.95: A WHOPPER of a container from Lidl, which is perfect for a larger gathering and offers brilliant value for money. It's also made with a yoghurt coating, which is a little bit different. There are very large chunks of potatoes in this so it's almost like having a proper side of spuds. Contains chives and a hint of chilli.
Yahoo
04-07-2025
- Health
- Yahoo
Special holiday dishes provide another meaningful way for these Detroiters to serve others
If side dishes can be called the unsung heroes of any holiday meal, it can also be said that the family members and friends that taste Allison Walker's first attempt at making potato salad during this Fourth of July holiday weekend will be receiving a treat from a native Detroiter who is known for her heroic and giving heart. A 1979 graduate of the former Dominican High School — an educational institution on Detroit's east side that was deeply rooted in a tradition of service — Walker would go on to become a sergeant with the Detroit Police Department. Walker's 17-and-a-half-year journey with DPD included serving as the commanding officer for the Detroit Police Athletic League during the later stages of her law enforcement career. Walker describes her service to Detroit PAL as "community policing at its finest" because it closely connected her to the Detroit community she loves, as she watched young people "bloom" while learning new skills. However, Walker would have another experience during her career with DPD that was the furthest thing from joyful, when she was diagnosed with Heerfordt-Waldenstrom syndrome, a rare manifestation of sarcoidosis, which can present itself as a fever, facial paralysis, inflammation of part of the eye, and enlarged parotid glands — the salivary glands in front of each ear. But true to her giving and service nature, Walker would respond to her health challenge by coming together in 2009 with her fellow New Mount Moriah Missionary Baptist Church member, the late Amy Thompson-Turner, to found the Caring Hands Sarcoidosis Foundation, which provides "patient advocacy, educational materials, and self empowerment" for people suffering with sarcoidosis. And with caring and loving hands, beginning Tuesday, July 1, Walker embarked on a new journey to prepare a special batch of potato salad for her loved ones to enjoy with their holiday feasts this weekend. In doing so, Walker was connecting with someone who taught her to help others and also how to be brave when confronted with adversity. That person is Walker's late mother, Helen Jean Hart Walker. "While chopping the ingredients and remembering my mother in the kitchen during the holidays making her famous potato salad, waves of wonderful memories washed over me," explained Walker, who in the absence of her mother's instructions turned to a recipe she found online for "Dee Dee's Soul Food Potato Salad," billed as a "cookout worthy recipe," which Walker discovered at On the morning of July 2, Walker reported that her oldest daughter Jessica was already delivering a bowl of the potato salad to a friend and that a good-size portion was in her freezer for her son Christopher to enjoy over the weekend. "I'm not sure if it's supposed to be frozen, but nothing beats a try than a try, and I'll be nibbling on the rest," Walker, who received an enormous helping hand in the kitchen from her grandson, Joshua Sidney Chapman, said. "Memories of my mother making potato salad for holidays were precious moments that I had long forgotten about, and I am thankful for the opportunity to relive them again while doing something nice for family and friends." On the afternoon of July 3, a thankful tone also could be heard in the voice of Temika Wallace, the kitchen manager at St. Patrick Senior Center (Detroit's largest health, wellness and activities center for older adults, located at 58 Parsons, off Woodward behind Orchestra Hall), which has a well-earned reputation for serving some of the heartiest lunches in the city. For Wallace, a week with a summer holiday provides an opportunity for her to feed seniors at St. Pat's, as well as family and friends, during the holiday weekend, in an extra-special way that she believes is more than worth the extra effort that is required to pull off the feat. "I love working at St. Pat and making our seniors happy and full, and I feel the same way about the food that I will be preparing for my family and friends for the holiday," said Wallace, a longtime Midtown resident, who will be making her famous seafood pasta salad this holiday weekend to accompany ribs and chicken cooked on the grill. "I make my seafood pasta salad from scratch, and I make it with my own ingredients. And it's just good to see everyone when they're enjoying it and wanting more." Lisa Gonzalez has a knack for doing more and more for southwest Detroit residents of all ages through three community organizations that she supports: Congress of Communities, a resident-led organizing and advocacy agency that facilitates solutions addressing community needs and concerns; Detroit Champions of Hope, which champions the importance of early childhood care while stressing the importance of parents, caregivers and child care providers as a child's first teachers, and the Mexican Patriotic Committee of Metro Detroit, which promotes Mexican arts and cultural activities, including the Miss Mexico Pageant, an event that symbolizes an ongoing commitment to empowering young women in the community. With everything Gonzalez has going on, after a long day of activities and meetings, during the evening of July 1, Gonzalez was still excited to talk about foods that will be enjoyed in her community over the holiday weekend. The word "yummy" was repeated constantly by Gonzalez as she described carne asada, a traditional Mexican dish composed of marinated skirt steak or flank steak that has been grilled and thinly sliced. But after all the grilled food is eaten, Gonzalez says there is another far more simple dish that she will be looking forward to that members of any any community can whip up, and that is Fresas con Crema — strawberries and cream. Gonzalez likes to make the dish using Cool Whip with blueberries on top,. But more than that, she says, the presence of food favorites during a holiday or anytime is a sure sign that good things are going on in a community. More: Sip and savor: Discover 10 perfect Michigan beer and food pairings "In our community, we enjoy our food," Gonzalez said with a spark in her voice, even after participating in a late community meeting minutes before. "Even if it's just chips and salsa, or fruit; whenever we come together for anything, we'll have food. It's one of our favorite things to do. It's a source of joy and unity." More: Forgotten Harvest CEO: 'Big, beautiful bill' would leave food banks overwhelmed | Opinion Scott Talley is a native Detroiter, a proud product of Detroit Public Schools and a lifelong lover of Detroit culture in its diverse forms. In his second tour with the Free Press, which he grew up reading as a child, he is excited and humbled to cover the city's neighborhoods and the many interesting people who define its various communities. Contact him at stalley@ or follow him on Twitter @STalleyfreep. Read more of Scott's stories at Please help us grow great community-focused journalism by becoming a subscriber. This article originally appeared on Detroit Free Press: Making a holiday dish is another way these Detroiters do a good deed
Entrepreneur
28-05-2025
- Business
- Entrepreneur
Grandma's Recipe Started Business With $2B+ Annual Revenue
Mark Reser, CEO of Reser's Fine Foods, reveals how the family business that began in 1950 continues to innovate for growth and success. Mildred Reser started selling potato salad to pay the bills back in 1950. The recipe she perfected in a rural Cornelius, Oregon, farmhouse helped her launch a seasonal business, Mrs. Reser's Salads, which supplied local meat markets before it moved to its first small factory and landed distribution in Safeway. Image Credit: Courtesy of Reser's Fine Foods. Grandma Mildred with her family. Mildred's son, Al, stepped in as president in 1960, and the company became Reser's Fine Foods. Eager to transition operations to a larger facility but lacking the cash to do so, he took the company public and raised a little over $200,000. Those funds went toward opening Reser's 55,000-square-foot Beaverton facility in 1978. Because potato salad was primarily considered a summer staple in the Pacific Northwest, Al also expanded the product line to include sausages, tortillas and more to offset seasonal sales slowdowns. Shortly thereafter, in 1986, Al took the company private again to prevent an outside investor from assuming control. "[We] actually received some loans from customers, vendors, employees [and] a lot of family members to make that move," Mark Reser, Al's son and the current CEO of Reser's Fine Foods, says. "We were much smaller at the time, but it was a very strategic move to take it back private." Related: The Business He Started in Response to a Frustrating Grocery Store Experience Surpassed $1 Billion in Sales and Counts Ray Dalio Among Its Investors Image Credit: Courtesy of Reser's Fine Foods. Mark Reser with his father, Al. "I had my own little route, and [it was a] great way to learn the whole product line." Mark began working in the Reser's factory in eighth grade; he continued helping with the family business through high school and into college during the summer months. His degree in accounting proved useful in understanding the business's numbers. After graduation, Mark spent a couple of years driving a truck route for the company's direct store delivery. "I had my own little route," Mark recalls, "and [it was a] great way to learn the whole product line, to have that experience, the interaction with the customers." Related: A Cambodian Refugee Paralyzed By Polio Says 'Not Much' Was Expected of Him. He and His Wife Built a Multimillion-Dollar Business That Beat All Odds. Reser's needed help managing its peak salad season, so Al acquired a company with about 40 employees in Corona, California, and Mark relocated to run it in 1990. Mark learned a lot before moving on to lead an even larger operation in Topeka, Kansas, where he spent eight years growing the company's first built facility, he says. He moved back to Oregon in 1998 and became COO. He then stepped in as president in 2006. Image Credit: Courtesy of Reser's Fine Foods. CEO Mark Reser. The Kansas facility remains Reser's largest base today, with four manufacturing plants and a distribution center. Reser's currently boasts over 5,000 employees across North America and more than $2 billion in annual revenue; the business has also seen double-digit sales growth each of the past five years, per the company. "We always stress that the 4th of July always comes on the 4th of July." These days, as Reser's celebrates its 75th year in business, it must navigate some of the same challenges it has over decades past, like potential commodity issues and labor shortages. Putting in the work to prepare, especially for the company's busiest stretch, Memorial Day through the Fourth of July, remains an indispensable strategy, Mark says. Image Credit: Courtesy of Reser's Fine Foods "We always stress that the 4th of July always comes on the 4th of July," Mark explains. "It's all about the planning up front. We did planning in the earlier years, but not as much as we're doing today." Related: This Couple Used Their Savings to Start a Small Business. A Smart Strategy Helped Make It a Multimillion-Dollar Success. The company continues to innovate to help fuel year-round sales, and its hot side dishes, big sellers in the fall and winter months, have become an integral part of that, Mark notes. Now, alongside Reser's Fine Foods, the company's line includes Main St Bistro, Stonemill Kitchens, Reser's Foodservice, Fresh Creative Foods, St Clair Foods, Baja Café and Don Pancho. Its Mexican food category in particular enjoys sales stability year-round, Mark adds. "Our family's aligned, and that's so critical." According to the CEO, Reser's strength as a family business stems from its shared goals when it comes to leadership and growth. "Our family's aligned, and that's so critical," Reser explains. " They're aligned on reinvestment, they're aligned on the next generation, taking the business even further, and they're aligned on the drive to continue to grow the business." Related: Entrepreneurship Means Generational Independence. These Leaders of a 115-Year-Old Family Business Are Honoring the Past and Building for the Future. Mark's nephew and his oldest son are currently part of that next generation working in the business, and he hopes to see several other family members join the company down the line. "There's a lot of learning that they have to do, but we do feel we've got some great, strong leaders coming up within the ranks, taking the business further," Reser says. "We want [Reser's Fine Foods] to become a bigger part of the meal." Image Credit: Courtesy of Reser's Fine Foods The company sees growth opportunities in meal kit bundling, convenience stores and more snack-sized options, and it continues to research potential categories for expansion. Reser's launches close to 300 items per year, Mark says, noting that many are custom-made for restaurant chains or private label. Related: 10 Growth Strategies Every Business Owner Should Know The key to growth is to always consider what's next and resist the urge to get too comfortable, the CEO says. " Don't forget who pays the bills — it's the customers," Reser says. "And don't forget who does the heavy lifting. That's your employees. Make sure you're having fun and enjoying yourself. If you're not, you're in the wrong spot."
New York Times
25-05-2025
- General
- New York Times
It's Time for Outdoor Potatoes
Good morning. The sun was up in the bluest of skies, the air soft and atmospheric pressure high, and all I wanted to do was loll on the grass in picnic repose, eating fried chicken sandwiches and a lemony potato salad with mint (above). That salad's a new thrill for me, the antithesis of the mayo-lashed potatoes I generally make for outdoor eating, light and refreshing, excellent alongside the crisp chicken and pillowy biscuits. You could set up that very meal for yourself right now, and deliver it to a blanket in late afternoon, when the sea breeze kicks in to ruffle the treetops in the park or garden. You can sit beneath them (or above them on a fire escape or roof!) in quiet satisfaction, knowing you've made something delicious, that it will provide pleasure and sustenance in equal measure, and that — if you're lucky — there's no work in the morning, only another day of rest and reflection. Featured Recipe View Recipe → Would you like an Arnold Palmer with your meal? I would, and a rhubarb pound cake for dessert. This is American exceptionalism in flavor form. As for the rest of the week. … It's Memorial Day. Beneath the bunting I'll serve, among other things, Bert Greene's recipe for the green dip he sold at his store in Amagansett, on Long Island, in the early 1970s, with a ton of iced vegetables. In his cookbook, he wrote that someone once half-jokingly offered him a thousand dollars for the recipe. 'Nobly, I refused the stunning stipend,' he wrote, 'and now, with open heart, I pass it on to you — absolutely gratis!' Want all of The Times? Subscribe.
Yahoo
22-05-2025
- General
- Yahoo
Costco's Latest Deli Item Has Fans Seriously Scratching Their Heads—Shoppers Say It 'Tastes Awful'
With the arrival of the warmer months, potato salad is a dish you're sure to see at backyard barbeques, pool parties, picnics and other seasonal gatherings. Despite the immense popularity of this dish, a new type of potato salad available at Costco has dedicated shoppers seeing red. In a post shared on Instagram, Laura Lamb of @costcohotfinds shared with fans that she recently spotted Loaded Potato Salad in the warehouse's deli. Related: "There's a new Loaded Potato Salad in the Costco deli in a two-and-a-half pound container. It's made with Russet and roasted potatoes and topped with bacon crumbles and cheddar cheese. This one was creamy and delicious," she revealed in her video. To create that creamy base, both sour cream and mayonnaise is used for the Loaded Potato Salad. Although the zesty dish combines two fan-faves—loaded potato salad and mashed potatoes—many shoppers were left scratching their heads. Some were unsure of whether or not it should be eaten cold. Others were taken aback by the cheese on top remaining unmelted. "I putting that bad boy in the oven," said one Costco shopper-turned-potato salad rebel. "Not gonna melt the cheese?" another person asked. Related: Others were concerned about there being onions or other veggies in the potato salad. "Any veggies in it? Hate potato salad with veggies in it," one of them wrote. And then, there were the not-so-favorable reviews from those who have tried the new side dish. "We bought this and my husband hated it and he LOVES potato salad," read one comment. "This tastes awful. I don't recommend it. It tastes nothing like potato salad," said another critic. If you are willing to give the Loaded Potato Salad a shot, you can purchase it at Costco for $3.99 per pound. Up NextCostco's Latest Deli Item Has Fans Seriously Scratching Their Heads—Shoppers Say It 'Tastes Awful' first appeared on Delishably on May 16, 2025
