Rudy’s Creamy Potato Salad (With Canned Potatoes!)

Sliced canned potatoes make this version of Rudy’s-style potato salad fast, easy, and incredibly creamy. With its signature tangy-sweet flavor, bold yellow color, and ultra-smooth texture, this southern favorite is always a hit at cookouts and gatherings. Whether you’re prepping ahead or throwing together a last-minute side, this pantry-friendly recipe delivers every time.

Your shortcut to creamy, crowd-pleasing potato salad. Perfect for BBQs, picnics, or a simple comfort side any day of the week.

How to Make Rudy’s Style Potato Salad with Canned Potatoes

Inspired by the famous BBQ chain’s beloved side dish, this version comes together in just minutes—no boiling or peeling required.

Ingredients

Main Ingredients:

• 1 (15 oz) can sliced potatoes, drained and chopped

• ½ cup mayonnaise

• 2 tbsp yellow mustard

• 2 tbsp sweet pickle relish

• 1 tbsp white vinegar

• 1 tbsp sugar

• ½ tsp celery seed (optional)

• ½ tsp salt

• ¼ tsp black pepper

• 2 hard-boiled eggs, chopped (optional for extra richness)

Preparation Time

Prep Time: 10 minutes

Chill Time: 1 hour (recommended)

Total Time: 10 minutes active, 1 hour total

Preparing Instructions

Step 1: Prep the Potatoes
Drain the sliced canned potatoes and gently chop into bite-sized pieces. Pat dry with paper towels to remove excess moisture.

Step 2: Make the Dressing
In a large bowl, mix mayo, mustard, relish, vinegar, sugar, celery seed, salt, and pepper until smooth and well blended.

Step 3: Combine and Toss
Gently fold chopped potatoes (and optional eggs) into the dressing. Stir to coat evenly without breaking up the potatoes too much.

Step 4: Chill and Serve
Cover and refrigerate for at least 1 hour to let flavors meld. Serve cold, garnished with paprika or chopped green onions if desired.

Servings

Serves 4–5 as a side dish.

Presentation & Decoration

Garnish Ideas:

• Sprinkle with smoked paprika or chopped parsley

• Top with sliced boiled eggs or green onions

Serving Suggestions:

• Ideal with ribs, brisket, grilled chicken, or burgers

• Add to BBQ platters with coleslaw and baked beans

Best Time to Eat

• Backyard BBQs: A summer must-have

• Potlucks & Picnics: Travels well and stays creamy

• Everyday Side: Quick enough for weeknight dinners

Portion Guide

• Individual: ½ to ¾ cup per person

• Group: Triple the recipe for a crowd of 10–12

Storage & Shelf Life

• Refrigeration: Store in a sealed container for up to 4 days

• Freezing: Not recommended (mayonnaise separates when thawed)

• Reheating: Not needed—serve chilled

Allergy Guide

• Gluten-Free: Naturally gluten-free (check condiment labels)

• Dairy-Free: No milk or cheese

• Nut-Free: Completely nut-free

More Recipes Using Canned Sliced Potatoes

• Creamy Potato Bake: Layer with cheese and herbs, then bake

• Skillet Hash with Eggs: Fry with onions and crack eggs on top

• Spicy BBQ Potato Bites: Broil with BBQ sauce and bacon crumbles

Tried this Rudy’s-inspired potato salad? Tag your dish online and show us how you made canned potatoes the star of the BBQ—we might feature your take in our next Pantry Favorite spotlight!