How long can I store the leftover potato salad?

Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s cooled to room temperature before storing and do not leave it out at room temperature for more than 2 hours.

What are some good additions or variations to this Costco potato salad recipe?

While this recipe was created as a Costco Reser’s copycat, you can add chopped hard-boiled eggs, diced ham, or cooked bacon for extra protein. Fresh herbs like parsley or chives also add a nice touch of freshness. For a bit of crunch, consider adding diced cucumbers or radishes.

Is Costco potato salad gluten-free?

The ingredients listed in the homemade recipe are naturally gluten-free. However, always check the labels on commercial products like mayonnaise and mustard to ensure they don’t contain any hidden gluten or weren't processed in a facility that handles gluten-containing products. As far as the Reser’s version of potato salad available at Costco, the website states “Because our various plants make such a wide range of fresh recipes from a variety of ingredients, we cannot guarantee a 'gluten free' manufacturing environment for any single product. Rather than risk customer satisfaction, we have chosen not to make gluten-free claims on our products. Each ingredient is clearly stated on the packaging label so that you can make an informed choice.”

Is Costco potato salad vegan?

The prepared version of the Reser's brand sold at Costco is not vegan because the mayonnaise used contains eggs. If you want to make a vegan version, follow this recipe and use a vegan-based mayo.

Costco Potato Salad (Copycat Reser's Classic Recipe)

Ingredients

Units Scale

1.5 pounds gold or yellow-skinned potatoes, scrubbed and quartered
1.5 pounds red potatoes, scrubbed and quartered (about 8-12 medium-sized red potatoes)
1 cup mayonnaise (I like to use an avocado-oil-based mayonnaise but you can use your favorite brand)
1 tablespoon yellow mustard
1 tablespoon sugar
1 teaspoon white wine vinegar
1/2 teaspoon sea salt
2 celery stalks, finely chopped
1/4 of a medium-sized white onion, finely chopped
1/4 cup sweet pickle relish

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Instructions

Combine both types of potatoes in a large pot and fill with enough water to cover them. Bring to a boil over medium-high heat, then lower the heat to maintain a gentle boil. Cook for 10-15 minutes or until the potatoes are tender but still hold their shape. Drain the potatoes and allow to cool slightly.
In a separate bowl, mix together the mayonnaise, mustard, sugar, vinegar, and salt until smooth.
In a large mixing bowl, gently combine the cooked potatoes, celery, onion, and sweet pickle relish.
Pour the dressing over the potato mixture and gently stir to coat all the ingredients evenly.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour, or overnight if possible.
Before serving, give the salad a gentle stir to redistribute the dressing and flavors.

Notes

The total cook time does not include time to chill the potato salad before serving. If you want to serve it chilled, allow for an extra hour of time to prepare the recipe.
You can use just one type of potato if you wish. I used a mixture of red and gold potatoes to stick to the Reser’s classic recipe.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Category: Side dish
Method: Stovetop
Cuisine: Healthy
Diet: Gluten Free

Nutrition

Serving Size: 1/8 of recipe
Calories: 320
Sugar: 4.6 g
Sodium: 383 mg
Fat: 20.9 g
Saturated Fat: 3.3 g
Carbohydrates: 30.2 g
Fiber: 4.1 g
Protein: 3.6 g
Cholesterol: 11.6 mg