Delicious Reser’s potato salad recipe for summer picnics
Are you tired of store-bought potato salad that lacks flavor and personality? Well, look no further because I have a copycat recipe for Reser’s Potato Salad that will blow your mind! This recipe is easy to make and always turns out creamy and delicious.
Potato salad is a staple at any picnic, potluck, or backyard barbecue. It’s a versatile dish that pairs well with grilled meats, deviled eggs, and even macaroni salad. But why settle for bland and boring when you can make this creamy and flavorful Reser’s Potato Salad copycat recipe?
When I first tried Reser’s Potato Salad at a family feast, I immediately fell in love with the creamy texture and the perfect blend of spices. Unfortunately, it’s not available everywhere, but after some experimentation in the kitchen, I came up with a recipe that tastes just like the original potato salad from Reser’s Fine Foods.
If you’re looking to elevate your potato salad game to the next level, then this recipe is for you. It’s simple to put together and will impress your family and friends at your next gathering. So let’s get cooking!
Why You’ll Love This Recipe
Listen up, foodies! I’m going to let you in on a little secret: Reser’s Potato Salad (Copycat) Recipe is the perfect addition to your next family feast or summer barbecue. Trust me, once you’ve tasted this creamy and flavorful potato salad, it’ll become a staple in your recipe collection.
What makes this potato salad recipe so irresistible? First off, it features a delectable mix of sweet pickle juice, distilled white vinegar, mustard powder, onion powder, and white pepper. These ingredients work seamlessly together to create a tangy and savory flavor profile that no other potato salad recipe can match. And let’s not forget about the secret sweetness brought by confectioners’ sugar that perfectly complements the tanginess.
But what really sets this recipe apart are the store-bought hard-boiled eggs that are gently folded into the large bowl of mayo-coated russet potatoes, red skin potatoes, celery heart, red bell pepper, onions and sweet pickles. Every bite is a harmonious medley of flavors and textures – from the creaminess of the mayo dressing to the crunchiness of the veggies.
And don’t worry about not having all the ingredients on hand – this recipe is easily adaptable to your own taste preferences. Whether you want to add in some diced bacon for a smoky twist or swap out russet potatoes for yukon gold for a creamier taste; Reser’s Potato Salad Copycat Recipe is versatile enough to accommodate it all.
So next time you’re wondering what side dish to bring to your family gathering or barbecue party; trust me when I say that Reser’s Potato Salad Copycat Recipe is an easy and delicious choice that will have everyone coming back for seconds (and thirds).
Ingredient List
Here is a rundown of the ingredients you’ll need to make this copycat Reser’s Potato Salad recipe:
Potatoes:
- 3 large russet potatoes or 6 medium-sized red skin potatoes
- 4 hard-boiled eggs
Vegetables:
- 1/2 cup of finely diced onions
- 1/2 cup of finely diced red bell pepper
- 1/2 cup of finely diced celery heart
- 1 sweet pickle, finely diced
Dressing:
- 1 and 1/2 cups of mayonnaise. Use store-bought or make your own.
- 2 tablespoons of distilled white vinegar
- 2 tablespoons of sweet pickle juice from the jar
- 1/4 teaspoon of white pepper
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of iodized salt
- 1/4 teaspoon of mustard powder
- 2 tablespoons of prepared yellow mustard
- 2 tablespoons of confectioners’ sugar
This ingredient list can be found easily in your local supermarket. Most likely, you already have some of the items in your pantry or fridge.
The Recipe How-To
Now, let’s dive into the Reser’s Potato Salad (Copycat) Recipe how-to. Follow these steps carefully to make a tasty salad everybody will love.
Ingredients
- 3 pounds of russet potatoes
- 1 cup of mayonnaise
- 2 tablespoons of distilled white vinegar
- 1 tablespoon of sweet pickle juice
- 1 tablespoon of prepared yellow mustard
- 2 teaspoons of confectioners’ sugar
- 2 teaspoons of iodized salt
- 1 teaspoon of mustard powder
- ½ teaspoon of white pepper
- ½ teaspoon of onion powder
- ½ cup finely diced onions
- ¼ cup finely diced red bell pepper
- ½ cup finely diced celery heart
- 2 sweet pickles, finely chopped
- 4 hard-boiled eggs, peeled and chopped
Step-by-step instructions
- Start preparing your potatoes by rinsing them well in cold water. Next, peel them and cut them into small chunks, slightly less than one inch each.
- Fill a large pot with cold water and add your potato chunks. Bring it to a boiling point over high heat and sprinkle some salt to the water to add flavor to the potatoes.
- As soon as the water is boiling, reduce the heat to medium-low and let the potatoes cook until they are fork-tender, about eight to ten minutes.
- Drain the water from the pot and let the potatoes cool for about fifteen minutes or until they reach room temperature.
- While your potatoes are cooling down, you can start making your dressing. In a separate mixing bowl, whisk together mayonnaise, mustard, vinegar, pickle juice, confectioners’ sugar, salt, pepper, and onion powder.
- Once your potatoes have cooled down, transfer them to a large mixing bowl along with diced onions, red bell pepper, celery heart, sweet pickles, and hard-boiled eggs.
- Take your dressing mixture from step five and gently fold it into the potato mixture until they are evenly coated.
- Cover up with plastic wrap or tight-fitting lid and refrigerate for at least an hour before serving.
There you go! You just made your own homemade version of Reser’s Potato Salad using this copycat recipe. Remember that it’s always better if you let your salad rest in the refrigerator for a few hours before serving: that way it gets time for all ingredients to combine flavors perfectly!
Substitutions and Variations
Variety is the spice of life, and the same goes for potato salad. Don’t be afraid to mix it up or substitute ingredients for a new twist on this classic recipe.
For a tangier flavor, consider swapping distilled white vinegar with apple cider vinegar. You can also add a splash of lemon juice for some extra zing.
If you prefer less sweetness, try reducing the amount of sweet pickle juice or omitting it altogether. For those who like it sweeter, you can increase the amount of confectioners’ sugar or add some honey.
If you don’t have onion powder on hand, feel free to use fresh chopped onions instead. Red onions and green onions are both great options to add some texture and color to the dish.
For a colorful twist on traditional potato salad, swap out russet potatoes with red potatoes, or better yet- mix both! Red potatoes are perfect in their creamy texture and add a pop of color to the dish.
Try substituting sour cream for some of the mayonnaise, or using half mayo and half plain yogurt for a tangy taste. Adding diced roasted red bell peppers will give your dish a smoky pop!
For an elevated twist on deviled egg potato salad, switch up the ratio by adding more egg yolks and mustard instead.
Make this recipe your own by adding unique ingredients like crumbled bacon, olives, jalapenos or even bold cheese such as feta or blue cheese.
Experiment with different variations until you find your perfect potato salad match!
Serving and Pairing
Just like any other potato salad recipe, this copycat Reser’s potato salad is a crowd-pleaser and pairs perfectly with many dishes. The creamy texture and rich flavor of the potato salad make it a great complement to grilled or roasted meats such as chicken, beef, or pork.
For an all-American barbecue meal, pair this potato salad with burgers or hot dogs for a delicious side dish. You can also serve it alongside sandwiches for a casual lunch or try it with grilled fish or shrimp for a lighter meal option.
If you’re looking for something different, you can even use this potato salad recipe as a base for other dishes. Try making a loaded baked potato by scooping out the center of a baked potato and filling it with this creamy potato salad. Alternatively, use it in place of regular mashed potatoes as a side dish.
For those who prefer vegetarian options, you can pair Reser’s potato salad with a light summer vegetable pasta salad made with fresh vegetables like zucchini, asparagus, and cherry tomatoes.
No matter how you choose to serve it, Reser’s fine foods copycat potato salad has got you covered for every occasion – from family feasts to casual barbecues and outdoor picnics.
Make-Ahead, Storing and Reheating
Listen up, folks! When it comes to reser potato salad copycat recipe, you could make it ahead of time and store it properly to enjoy the same mouth-watering taste days later. Trust me, it’s great for meal preparation and potlucks. Here’s my tip: make the potato salad a day before and let those flavors settle in good overnight.
Now when it comes to storing this delectable salad, cover it tightly with plastic wrap or put it in an airtight container. Store the salad in the fridge for 2-3 days tops. Just one thing, don’t forget to take out the hard-boiled eggs if you think your potato salad wouldn’t last more than one day.
And if you’re wondering how to reheat the reser potato salad copycat recipe, I got you covered. First, let me tell you that there’s no need to reheat the dish since it’s served cold. But if you mistakenly overstore your salad in the fridge and some of it becomes too cold to taste, then add some room temperature mayo or sour cream while gently folding everything together. And voila! You’ve got your delicious salad back in action.
So go ahead and whip up a huge batch of this creamy potato salad easy recipe and enjoy it throughout the week!
Tips for Perfect Results
You may have made potato salad before, but this recipe is special. Here are a few tips to help you achieve that Reser’s Fine Foods flavor:
1. Don’t skimp on the mayonnaise: The creamy texture of Reser’s Potato Salad comes from a generous amount of mayonnaise. Use at least 1 cup and up to 1 1/2 cups for a creamier consistency.
2. Mix your potatoes for the best texture: Use a combination of red skin, russet, and/or Yukon Gold potatoes to create the perfect blend of creaminess and firmness.
3. Dice your veggies small: Finely chopping the onions, celery and red bell pepper will give the salad an even balance of flavors in every bite.
4. Be patient when making deviled eggs: Let your boiled eggs cool completely before peeling them to prevent the whites from tearing or sticking to the shell. After halving and scooping out the yolks, use a food processor or hand mixer to beat them into a smooth paste with the mayonnaise, prepared yellow mustard, sweet pickle juice, confectioners’ sugar, onion powder, white pepper, and salt.
5. Adjust seasoning to taste: The amounts of vinegar, salt, pepper and other seasonings can at first be intimidating but don’t be afraid to adjust them according to your taste buds. Start with less than what’s called for in the recipe then gradually add more as needed.
6. Use a gentle hand when mixing: After cooking the potatoes al dente and allowing them to cool completely before peeling them, gently fold together with the mayonnaise mixture until everything is coated. You want bits of potato visible in each bite since you’re not making mashed potatoes.
7. Cover and Chill: Store potato salad in refrigerator covered tightly for about two hours before serving but up to five days total making it convenient for family feast or office potluck like our own copycat Reser’s Potato Salad recipe!
By following these tips, your guests will never know your subtle homemade variation from Reser’s Fine Foods original recipe!
Bottom Line
And there you have it, my fellow foodies! A copycat recipe of Reser’s Potato Salad, straight from my kitchen to yours. I hope this recipe has inspired you to try your hand at making this classic family favorite at home.
Remember, the key to the perfect potato salad is using the right ingredients and following the recipe closely. Organize and prep your ingredients in advance, don’t be afraid of bold flavors like Dijon mustard and white pepper, and be sure to let your salad chill in the fridge for at least an hour before serving.
Not only is this Reser’s Potato Salad copycat recipe delicious and easy to make, but it’s also a great way to put your own spin on a classic dish. With a few simple substitutions and variations, you can personalize this recipe to your liking.
So next time you’re planning a family feast or backyard barbecue, whip up a batch of this creamy and flavorful potato salad, garnish with some chopped herbs, and watch as everyone digs in for seconds (and thirds!).
Now that you’ve mastered this potato salad recipe, perhaps you’ll venture into trying Reser’s macaroni salad or another classic dish in their line. The possibilities are endless when it comes to Reser’s Fine Foods!
Until next time, happy cooking and bon appétit!
Reser’s Potato Salad (Copycat) Recipe
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
Instructions
- RECONSTITUTE 4 teaspoons minced onion flakes in enough very hot water to saturate completely; LET rest.
- PREP remaining vegetables to specifications.
- 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.
- 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).
- WHISK mixture well then add vegetables (EXCEPT potatoes) and fold gently until just blended.
- GENTLY fold in drained potatoes until well-blended.
- COMBINE the sweet pickle juice with vinegar then sprinkle over salad.
- FOLD mixture gently until creamy, without over-mixing.
- COVER and refrigerate for at least 2 hours.
- SERVE and enjoy.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!