Reser'S Potato Salad (Copycat) Recipe

Name: Reser'S Potato Salad (Copycat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1012

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: POTATOES, 8 cups peeled russet potatoes, diced to 1-inch, VEGETABLES, 2/3 cup finely chopped sweet pickle, and more.

Yes, Reser'S Potato Salad (Copycat) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Reser'S Potato Salad (Copycat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions