Reser’s Searching for Best Potato Salad
Reser’s Fine Foods, maker of Reser’s American Classics Potato Salads, is challenging the Kansas City Barbeque Society (KSBS) and cooks across the United States to help it discover the country’s best potato salad.
The year-long America’s Best Potato Salad Challenge will play out at 12 KCBS-sanctioned events as an additional category competition.
“Barbecue and potato salad are the perfect backyard combination, just like the Kansas City Barbeque Society and Reser’s Fine Foods,” said Carolyn Wells, executive director and co-founder of the Missouri-based society. “KCBS is known for having the world’s best competition cooks and chefs that prepare exceptional and creative culinary masterpieces.”
Beaverton, Ore.-based Reser’s will award prize money to the top five finishers in the potato salad category at each of the 12 competitions. The challenge kicked off its national search March 30-31 with the ACM BBQ Throwdown at the Mandalay Bay Resort and Casino in Las Vegas.
As well as searching among the best competition cooks in America, Reser’s will seek out the best tater salad in U.S. kitchens. The challenge invites the best kitchen creators and cooks in the nation to take part in a May 1 online recipe contest.
“There are so many hidden recipe gems out there just waiting to be discovered,” said Reser’s head chef Barbara Jordan. “Families have potato salad recipes they’ve passed down from generation to generation. There are people in America’s kitchens today dreaming up the next great food invention. It’s truly exciting to think of all the possibilities!”
The winner of the challenge will be picked from among the top finishers at the KCBS events and the top entries in the online competition. The grand prize is $10,000 and ultimate bragging rights.
Registration and official rules are available online.
An estimated 5,000-plus teams compete on the KCBS circuit. With more than 15,000 members, the society has sanctioned numerous events and trained certified judges nationwide for more than a quarter-century.