When you’re short on time but still want that comforting, creamy taste of homemade potato salad, this Canned Potato Salad Recipe delivers in a big way. Using canned potatoes cuts down on prep time without sacrificing flavor. The result? A cool, tangy, and delicious side dish that’s perfect for BBQs, picnics, or weeknight dinners.
This potato salad is incredibly versatile customize it to your taste with your favorite mix-ins or keep it classic and creamy. It’s ideal for last-minute gatherings or as a make-ahead dish that tastes even better the next day.
How to Make Canned Potato Salad
A simple, satisfying dish with pantry-friendly ingredients and minimal prep. This version stays true to classic flavor, with a creamy mayo dressing, a touch of mustard, and a crunchy mix of pickles, celery, and onions.
Ingredients
Base Ingredients:
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2 cans (15 oz each) whole new potatoes, drained and rinsed
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1/3 cup mayonnaise
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2 tbsp yellow mustard (or Dijon, for a sharper flavor)
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2 tbsp pickle relish (sweet or dill, to taste)
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1 celery stalk, finely chopped
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1/4 cup red onion, finely diced
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1 hard-boiled egg, chopped (optional)
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1 tsp apple cider vinegar
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Salt and black pepper, to taste
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Fresh parsley or dill for garnish (optional)
Preparation Time
Prep Time: 10 minutes
Chill Time (recommended): 30 minutes
Total Time: 40 minutes
Step-by-Step Instructions
1. Prep the Potatoes
Drain and rinse canned potatoes. Pat dry with a paper towel.
Cut into bite-sized pieces if not already sliced. Set aside in a large mixing bowl.
2. Make the Dressing
In a small bowl, combine mayo, mustard, vinegar, relish, salt, and pepper. Stir until smooth and creamy.
3. Assemble the Salad
Add chopped celery, red onion, and egg (if using) to the bowl with the potatoes.
Pour dressing over the top and gently mix to coat all ingredients evenly.
4. Chill and Serve
Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Garnish with fresh herbs if desired.
Storage & Shelf Life
Refrigeration:
Store in an airtight container in the fridge for up to 3–4 days.
Freezing:
Not recommended mayonnaise-based salads don’t freeze well due to separation upon thawing.
Serving Suggestions
Great With:
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Grilled burgers or hot dogs
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Fried chicken or sandwiches
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Summer corn on the cob or baked beans
Picnic Tip:
Pack in a chilled container with an ice pack to keep it safe and cool outdoors.
Portion Guide:
Serves 4–6 as a side dish
Allergy Guide
Gluten-Free:
Naturally gluten-free; double-check condiment labels to ensure no hidden gluten.
Dairy-Free:
Choose a dairy-free mayo alternative.
Nut-Free:
No nuts included—safe for nut-free diets.
Whether you’re whipping up a fast side for a backyard cookout or prepping an easy dish for your weekly meal rotation, this Canned Potato Salad brings comfort food flavor with pantry-level convenience. It’s proof that even a shortcut can taste homemade.
Emily is a devoted wife, mother, and passionate home cook who finds joy in creating comforting meals straight from her kitchen. When she’s not busy managing the household or helping out on her husband’s farm, she spends her time baking delicious treats that have become a favorite among friends and neighbors. Emily believes that food is more than just nourishment—it’s a way to bring people together and create lasting memories. Whether it’s a freshly baked pie or a hearty home-cooked dinner, her love for cooking shines through in every dish she makes.