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Reser's Potato Salad (Copycat)

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“My reverse-engineered recipe for Reser's classic potato salad.”
2hrs 30mins

Ingredients Nutrition


  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.

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