clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a bowl of Costco's copycat potato salad.

Costco Potato Salad (Copycat Reser’s Classic Recipe)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Here’s a great copycat recipe for the Reser’s brand of classic potato salad sold at Costco in large tubs. Skip the store-bought version and make your own using simple and wholesome ingredients.

  • Total Time: 60 Minutes
  • Yield: 8 Servings 1x


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


  1. 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.
  2. In a separate bowl, mix together the mayonnaise, mustard, sugar, vinegar, and salt until smooth.
  3. In a large mixing bowl, gently combine the cooked potatoes, chopped celery, onion, red bell pepper, and sweet pickle relish.
  4. Pour the dressing over the potato mixture and gently stir to coat all the ingredients evenly.
  5. Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour, or overnight if possible.
  6. Before serving, give the salad a gentle stir to redistribute the dressing and flavors.


  1. 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.
  2. 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.


  • 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