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Let me tell you, canned potatoes are a real lifesaver in the kitchen.
This quick and easy potato salad puts a practical spin on the classic summer side dish. Tender canned potatoes mixed with crisp celery and onions create a familiar comfort food that’s ready in half the time.
The creamy dressing brings together mayonnaise, mustard, and a sprinkle of paprika – just like my mom used to make. A handful of chopped pickles adds that tangy bite that makes potato salad so satisfying.
It’s a fuss-free dish that’s perfect for busy weeknights or last-minute picnic invites.
Why You’ll Love This Potato Salad
- Super quick prep – Using canned potatoes cuts down the cooking time to just 10-15 minutes – no boiling or peeling required!
- Pantry-friendly recipe – With mostly shelf-stable ingredients, you can whip this up anytime without running to the store for fresh produce.
- Budget-friendly – Canned potatoes are cheaper than fresh ones and there’s zero waste since you’re using exactly what you need.
- Classic comfort taste – Even with the shortcut of using canned potatoes, you’ll still get that familiar, creamy potato salad flavor everyone loves.
What Kind of Canned Potatoes Should I Use?
When shopping for canned potatoes, you’ll typically find them labeled as either whole or sliced – both styles will work great for potato salad. Most grocery stores carry whole baby potatoes or larger potatoes cut into chunks, with brands like Del Monte and Great Value being common options. While the whole baby potatoes tend to hold their shape better when mixing, the pre-sliced ones can save you some prep time. Just make sure to drain and rinse them well to remove the excess sodium, and pat them dry before mixing with your other ingredients. If you’re watching your sodium intake, look for low-sodium varieties, though these might be a bit harder to find in some stores.
Options for Substitutions
This quick potato salad recipe can be adapted with several easy swaps:
- Canned potatoes: While canned potatoes are super convenient, you can use fresh boiled potatoes instead. Just cook them until tender, cool completely, and cut into chunks. You’ll need about 4-5 medium potatoes.
- Mayonnaise: Not a mayo fan? Try using Greek yogurt, mashed avocado, or a mix of half mayo and half sour cream. Just note that Greek yogurt might make it slightly tangier.
- Mustard: Any type of mustard works here – Dijon, yellow, or whole grain. You can even skip it if you’re not a mustard person.
- Celery: If celery isn’t your thing, try diced bell peppers or cucumber for that nice crunch. Red onions work great too!
- Pickles/relish: Out of pickles? Try using capers, chopped olives, or add extra crunch with diced red onions. You can also leave this out if you’re not into tangy additions.
Watch Out for These Mistakes While Cooking
The biggest mistake when making potato salad with canned potatoes is not draining and rinsing them thoroughly, which can leave you with a watery, bland salad – make sure to give them a good rinse and let them drain completely in a colander for at least 5 minutes.
Another common error is mixing the potatoes too vigorously, as canned potatoes are softer than fresh-cooked ones and can easily turn mushy – instead, fold the ingredients together gently with a rubber spatula until just combined.
Temperature control is crucial too, so avoid letting your potato salad sit at room temperature for more than 2 hours, and for the best flavor, chill it for at least 1 hour before serving to let the flavors meld together.
To prevent a dry salad, start with less mayonnaise than you think you need, then add more gradually until you reach your desired consistency – remember that the salad will absorb some of the dressing as it chills.
What to Serve With Potato Salad?
Potato salad is a classic side dish that goes perfectly with all your favorite cookout foods! This creamy, tangy salad pairs wonderfully with grilled meats like hamburgers, hot dogs, or BBQ chicken – basically anything you’d cook on the grill. For a casual lunch, try serving it alongside a deli-style sandwich or some crispy fried chicken. If you’re bringing it to a picnic or potluck, it fits right in with other cold sides like coleslaw, macaroni salad, or a fresh green salad. Just remember to keep it chilled until you’re ready to serve!
Storage Instructions
Keep Cool: Since this potato salad contains mayonnaise, it needs to be kept cold. Place it in an airtight container in the fridge, where it will stay fresh for up to 3-4 days. Try not to leave it out at room temperature for more than 2 hours for food safety reasons.
Make Ahead: This potato salad actually tastes better when made a day ahead! The flavors have time to mix and mingle in the fridge. If you’re making it for a party or picnic, prep it the night before and keep it chilled until serving time.
Pack for Picnics: When taking this salad to outdoor events, keep it in a cooler with ice packs. It’s best to nestle the container right in with the ice to keep it at a safe temperature. Remember to pop it back in the cooler between servings!
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 8-12 g
- Fat: 50-60 g
- Carbohydrates: 30-40 g
Ingredients
- 2 cans potatoes (rinsed and drained)
- 1/2 cup mayonnaise
- 2 tablespoons mustard
- 1/2 cup diced celery
- 1/4 cup chopped pickles or relish
- Salt and pepper, to taste
Step 1: Mash the Potatoes
Begin by placing your cooked potatoes in a large bowl.
Use a potato masher or a fork to mash them until they reach your desired consistency.
You can opt for a smoother mash or leave some chunks for texture, depending on your preference.
Step 2: Combine Remaining Ingredients
Once the potatoes are mashed, add all the remaining ingredients into the bowl.
These might include ingredients such as butter, cream or milk, salt, pepper, and any other flavors or spices you prefer.
Stir everything together thoroughly until the mixture is well combined and all ingredients are evenly distributed throughout the mashed potatoes.
Step 3: Refrigerate and Serve
After mixing, cover the bowl with plastic wrap or transfer the mashed potatoes to an airtight container.
Refrigerate the mixture until you’re ready to serve.
Chilling the potatoes allows the flavors to meld together beautifully.
When it’s time to serve, you can give the mashed potatoes a quick stir and enjoy them cold or reheat them if you prefer them warm.