Tired of bland, store-bought potato salad? Craving a delicious, creamy side dish that's surprisingly quick and easy to make? Then look no further! This recipe for the best canned potato salad will become your new go-to for picnics, barbecues, potlucks, or even a simple weeknight dinner. Using canned potatoes cuts down on prep time significantly, allowing you to enjoy this classic dish without the fuss. This is perfect for those busy weeknights when you still want a healthy and delicious meal on the table.
Ingredients:
- 2 (15-ounce) cans of small potatoes, drained and rinsed
- 1/2 cup mayonnaise (choose your favorite brand!)
- 1/4 cup yellow mustard
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped celery (optional, but adds a nice crunch)
- 1/4 cup finely chopped red onion (optional, for a little zing)
- 2 hard-boiled eggs, chopped (optional, for extra protein and richness)
- Fresh parsley, chopped (for garnish)
Instructions:
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Prepare the Potatoes: Drain and thoroughly rinse the canned potatoes. Give them a gentle pat dry with a paper towel to remove excess moisture. This step is crucial for preventing a watery potato salad.
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Combine Ingredients: In a large bowl, combine the drained potatoes, mayonnaise, mustard, vinegar, sugar, celery seed, salt, and pepper.
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Add-ins (Optional): If using, gently fold in the chopped celery, red onion, and hard-boiled eggs.
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Mix Well: Stir everything together until the potatoes are evenly coated with the creamy dressing. Taste and adjust seasonings as needed. You might want a bit more vinegar for tanginess or sugar for sweetness depending on your preference.
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Chill & Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps the potato salad firm up slightly. Serve chilled, garnished with fresh parsley.
Tips for the Best Canned Potato Salad:
- Don't overmix: Gentle mixing ensures the potatoes stay intact and don't become mushy.
- Use quality ingredients: The better the mayonnaise and mustard, the better your potato salad will taste.
- Adjust seasonings to your taste: Feel free to experiment with different amounts of vinegar, sugar, or spices to achieve your perfect balance of flavors.
- Make it ahead: This potato salad tastes even better the next day, so feel free to prepare it a day or two in advance.
Variations:
- Dill Potato Salad: Add 1 tablespoon of fresh dill for a fresh, herbaceous twist.
- Bacon Potato Salad: Crumble cooked bacon into the salad for a smoky, savory flavor.
- Spicy Potato Salad: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a kick.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary based on the specific ingredients used.
- Calories: Approximately 200-250
- Fat: 15-20g
- Protein: 5-7g
- Carbohydrates: 15-20g
- Fiber: 2-3g
This easy canned potato salad recipe is perfect for a quick weeknight meal or a delicious addition to your next gathering. The creamy texture and bright flavors are sure to be a crowd-pleaser. Enjoy!