Latest news with #potatosalad
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
The Guardian
11-05-2025
- General
- The Guardian
How to make potato salad – recipe
This summer classic is the happy proof that not all things labelled as salad have to feel like penance for helping yourself to all the fried chicken or barbecued halloumi. Far fresher and zingier than gloopy, ready-made versions, this is the perfect recipe to make the most of those dense, fudgy early potatoes, and easy to customise according to taste and circumstance. Prep 15 min Cook 15-20 min Serves 4 600g waxy potatoes Salt ½ tsp dijon mustard 1 tbsp red-wine vinegar 2 tbsp neutral oil, such as sunflower1 tbsp extra-virgin olive oil 115g good mayonnaise, ordinary or plant-based (see step 6 for a homemade option)3 spring onions 2 tbsp capers and/or chopped gherkins 2 anchovies (optional)1 small bunch chives 1 handful fresh parsley, leaves and soft stems 1 handful fresh mint leaves1 tbsp wholegrain mustard Potato salad demands a waxy variety, and preferably ones that are new enough that their skins are still flaky and thin, rather than spuds that have been in cold storage for months. Jersey royals are my favourite, but other good (and widely available) options include celandine, ratte, arran, pink fir apple and vivaldi, though farm shops may have even better options on offer. Choose potatoes that are fairly even in size, and preferably small enough easily to boil whole; you may need to cut any larger ones in half to ensure they all cook through in roughly the same time, but try to minimise this, because potatoes cooked whole in their skins will have a better texture. Give the potatoes a good wash; true new potatoes should still have some dirt clinging to their frail skins, but don't bother to peel them any more than necessary, because those skins hold much of the flavour, and also protect the potato flesh from the hot water. Put the spuds in a pan just large enough to hold them all comfortably. Add enough cold water just to cover, then salt very generously (don't worry, because most of it will go down the drain after cooking). Cover and bring to a boil, then uncover, turn down the heat and simmer until just cooked through (test the largest potato with a fork or skewer to check). This method takes longer than dropping them in boiling water, but it means that the outsides won't overcook. Meanwhile, in a large bowl, whisk the mustard (any variety will do here, but I like the tanginess of dijon), vinegar (cider or white-wine would work, as would lemon juice) and a pinch of salt until smooth, then gradually whisk in the oils – if you prefer your dressing to have a lighter or stronger flavour, feel free to use neutral or olive oil alone, respectively. Drain the potatoes, put them back in the hot pan to steam dry, then cut in half or quarters. Toss with the vinaigrette and leave to cool. For a quick mayonnaise, in a container that's just wider than the head of your stick blender, whizz an egg – or, for a plant-based alternative, four tablespoons of aquafaba and 10 chickpeas – with a tablespoon of mustard and a teaspoon of vinegar or lemon juice. Pour 225ml neutral oil and 25ml extra-virgin olive oil on top of the egg or chickpea mixture, then put the stick blender on the base of the container and whizz at high speed until you see white clouds billow up from underneath. At this point, lift the still whizzing blender head very slowly, and mix until all the oil is combined. Season to taste. Trim the whiskery bases and dry tops off the spring onions, then finely slice the rest, both white and green parts. Roughly chop the capers and/or gherkins and the herbs, keeping a pinch of chives back as garnish later. Stir the caper mix and wholegrain mustard into 115g of the mayonnaise until well combined, then season to taste. Before serving, drain off any excess vinaigrette from the cooled potatoes (save and reuse it on a plate of tomatoes or a green salad), then mix the potatoes with just enough mayonnaise to coat. Spoon into a serving dish and garnish with the reserved chopped chives. If making the salad in advance, I'd suggest storing the potatoes in the vinaigrette mix, then draining and combining with the mayonnaise just before serving.
