Costco Potato Salad Copycat Recipe

[Armanda Kicks]

TheBEST ever potato salad! Everyone always asks for this recipe. Such a crowd-pleaser! The trick that makes this potato salad extra delicious is mixing the warm potatoes with a vinegar/salt/sugar mixture. This helps the flavor to go inside the potatoes, making this potato salad extra flavorful!

Some recipes for loaded baked potato salad call for ranch dressing, but not mine. The dressing for this potato salad is pretty basic and consists of simply sour cream and mayo. I found that keeping the dressing simple was best so that the flavors of the cheddar cheese, bacon and chives could really shine.

Crunchy and crisp vegetables combine with a tangy, dairy-free dill pickle dressing for this satisfying creamy dill pickle salad that's inspired by the Costco Taylor Farms kit. Toasted and seasoned breadcrumbs add extra flavour and crunch.

This is really tasty and quite delightful. I actually had generous amount of leftover dill pickle dip (delicious!) so I actually subbed that as the dressing. Loved this salad and will definitely make it again!

Made this for a cookout for non vegan eaters and it was a big hit! Additionally, while making the salad my 2 year old wanted to try the dressing and once he tasted it, he asked for more and brought me a bowl, which he proceeded to eat dressing from. So I would say this is definitely a five star recipe!

Yummy! And my husband loved it. I substituted a yellow summer squash for the califlower and it was delicious. I also chopped everything much finer than in the video, only because I had not watched it first. I did double the dressing as suggested.

Fantastic! I used crunchy chickpeas instead of bread crumbs. My husband usually picks at raw veggies but gobbled his up faster than me! I want to use this dressing on everything. Next time, I will use it on a potato salad. Thanks for another fantastic recipe Laura!

How I miss Canadian dill pickles! They are a special bunch. Cannot wait to spread them out with this salad instead of eating them from the jar infront of the open fridge. The jar might last me a bit longer. Much love from NZ!

Hi Tracey!

I think this salad would keep well if you left the breadcrumbs off of your lunch portion until you were ready to eat the next day. Another thing you may want to note is that the red cabbage will definitely bleed a purple-grey colour into the salad as it sits, so it may not look as appetizing. But the flavour and texture will still be great!

-L

Whenever my family makes a Costco run, we always make a point to pick up the quinoa salad. It's just so good and disappears from the fridge in a matter of days. Since I don't have the time (or money) to be restocking it every other day, I got to work recreating it at home. This copycat Costco quinoa salad recipe tastes just like the original, and you can feel good about it knowing you made it yourself.

For best results, prepare the quinoa ahead of time and allow it to cool in the fridge before starting the salad. Another option is to prepare your quinoa at the beginning of the salad preparation and pop it in the freezer until you need it to quickly cool it down.

PS. I love seeing my recipes in action! If you decide to make this Costco quinoa salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!

I have made this salad almost every week since I found the recipe. It is a refreshing change from the heavy Mayonnaise dressing usually used in potato salad and the dill flavor with the red potato is amazing.

I used your recipe as inspiration. I never follow a recipe totally because i love to cook and make up my own after looking a several recipes for ideas. This reminded me of my moms potato salad so i stuck to most of your ingredients except i exchanges spicy mustard for the vinegar, garlic powder for the garlic salt. Kept the rest of your ingredients and added boiled eggs, black olives and red pimento. Guests loved it. Thanks for the inspiration

20 minutes is far too long, they were too mushy to even mix. I found it to be pretty bland and ended up adding lemon juice, a bit of hot sauce, and a bit of sugar. Definitely should have just used fresh garlic as well.

You can always mix things up and add diced dill pickles, sweet relish, diced sweet onion, yellow mustard, green onions, or anything else that you want to this classic potato salad.

But I do think that the first time you make it, you should follow the recipe card below!

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Donna, please accept my heartfelt sympathies regarding the passing of your mother! Prior to reading today's blog, I first noticed the picture realizing just how very much you resembled that smile. Much gratitude for sharing such cherished treasures as your mom's recipes, thank you ?

Donna this is truly one of the nicest stories I have ever read. Actually it brought tears to my eyes.

Boy how we cherish those things that our loved ones have shared with us! Well my mom and sister have both passed and have given me recipes that I will cherish and pass on to my children.

I know that your moms potato salad is delicious because this is the same exact recipe my mom had taught me(other than using some chopped celery also). Keep up the good recipes I love them!

Deepest sympathies on the passing of your mom Donna, I am going through a similar experience with my mom right now. Can t wait to try this recipe and would LOVE if you would include her macaroni salad recipe in your blog. Hello & thank you all the way from Nova Scotia, Canada.

One of my most cherished recipes is for the BBQ sauce to the first bbq I ever ate. My grandmother got the recipe for me shortly before she died. I have the recipe still but sadly the index card in her writing is misplaced somewhere inside of this house. I have been looking for it for 6 years now. I know it is stuck in some pages somewhere of some cookbook or something like that. ?

Thanks for sharing, my Mom who has also passed away made a very similar potato salad recipe. I never knew exactly how much mayo or miracle whip to use, just take a guess by how it looks. I actually think that is what my Mom did too! ? The amount you show in your recipe seems like a lot! Do you really use 45 ounces total for 5 pounds of potatoes?

I love this recipe as I've gotten older I like mine cold also. As long As I can remember we always ate ours warm. We always put bacon fried nice and crisp. Then we cute back alittle on mayo and use some of the bacon drippings mustard sweet relish lots of eggs. I also now use the gold potatoes. Oh my the flavor its out of this world. I'm so sorry to hear about the passing of your MOM. I loved cooking with my DADDY. He was such a wonderful man. He sure could cook. I thank God everyday I was lucky to of had him for my father. He's been gone 3 years now.

When you want a healthy salad that is filling enough to be a main dish, then you need this Costco Quinoa Salad recipe. Cooked quinoa gets combined with chopped veggies and a delicious lemon dressing. Skip the store-bought version and make this copycat version at home instead!

When you want a healthy salad that is filling enough to be a main dish, then you need this Copycat Costco Quinoa Salad recipe. Quinoa and lentils get combined with chopped veggies and a delicious lemon dressing. Skip the store-bought version and make it at home instead!

My husband gets the willies from traditional mayonnaise-based potato salad and this has caused a rift between us that I feared would never be mended. Because, like a normal person, I am head over heels in love with Old Fashioned Potato Salad.

Unlike traditional potato salad where the potatoes are boiled, this truly is a baked potato salad. Baking the potatoes creates a wonderfully fluffy texture and great flavor. When combined with the other ingredients and the slightly tangy dressing, it creates a unique potato salad.

Starchy Potatoes: To achieve the best texture in your baked potato salad, choose starchy Russet potatoes. They become tender and fluffy when baked unlike waxier Yukon gold, white, or red potatoes.

Potato Salad Dressing: A key component to this recipe is the special dressing. Sour cream, a splash of apple cider vinegar and a little yellow mustard help to balance the richness of the potatoes and cheese and create a truly heavenly flavor combination.

Variations: While cheese, bacon, and green onions are classic additions, feel free to experiment with other ingredients like diced red onion or chives. You can also lighten up the dressing by using light sour cream or replacing the sour cream with nonfat plain Greek yogurt.

Chill: For the best results, refrigerate your baked potato salad for several hours before serving. This will allow the flavors to meld together and give the potatoes some time to absorb flavor from the dressing. Plus, the salad will be perfectly chilled and ready to serve for your gathering.

4. Combine the sour cream, mayonnaise, celery seed (I crush this as I am adding to the dressing), grated carrot and the parsley. I use Italian parsley for almost all my cooking, with the exception of potato salad, where I use the old-fashioned Curly Parsley.

San Francisco Style potato salad is available a a couple of markets in Marin County. (United Markets and Mollie Stones) I asked a deli clerk if they made it, and he said that all of their potato salads were made by Home Maid Ravioli Company. So it is probably available from other stores too? Look at:

This is a great recipe, I love potato salad and there are so many variations. I make so many different kinds and always add a little vinegar, I usually use apple cider instead of distilled it adds a touch of sweetness. I really love the addition of carrots, I have never tried that and it sounds great.

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