This creamy, American-style potato salad combines tender canned potatoes with crunchy celery, pickles, and a tangy mayonnaise dressing. Because the potatoes are already cooked, you can skip boiling a pot of potatoes and focus on seasoning the salad and giving it time to chill.
Ingredients
- 2 cans whole potatoes, 15 oz (425 g) each, drained; about 18 oz (510 g) drained potatoes total
- 1/2 cup mayonnaise (120 ml), preferably a thick, commercial mayonnaise
- 2 tablespoons sour cream (30 ml)
- 1 tablespoon Dijon mustard (15 ml)
- 1 tablespoon apple cider vinegar (15 ml)
- 1 teaspoon granulated sugar (4 g)
- 1/2 teaspoon fine salt (3 g), plus more to taste
- 1/4 teaspoon black pepper (about 0.5 g)
- 1/2 cup finely diced celery (55 g)
- 1/3 cup finely diced red onion (about 50 g)
- 1/3 cup finely chopped dill pickles (55 g)
- 2 tablespoons chopped fresh dill (6 g)
- 2 tablespoons chopped fresh parsley (8 g)
- 1/4 teaspoon sweet paprika (about 0.5 g), optional, for serving
Instructions
- Drain and prepare the potatoes. Empty the cans into a colander and let the liquid drain away. Rinse the potatoes briefly under cool running water if you want a milder canned flavor, then pat them dry with a clean towel. Cut them into bite-size pieces, about 3/4 inch (2 cm). If some potatoes are small, halve them; if they are large, cut them into quarters. Handle them gently, since canned potatoes are cooked and can break apart more easily than freshly boiled potatoes.
- Mix the dressing. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, cider vinegar, sugar, salt, and black pepper until smooth. Taste a small dab and adjust the balance if needed: a little more vinegar makes it brighter, while a small spoonful of mayonnaise softens a sharp or salty dressing. Keep in mind that the pickles will add salt and tang once mixed in.
- Add the vegetables and herbs. Stir the celery, red onion, chopped pickles, dill, and parsley into the dressing. Coating these additions first distributes their flavor evenly, so the salad does not end up with all the onion or herbs in one spot. For a gentler onion flavor, rinse the diced onion under cold water and pat it dry before adding it.
- Fold in the potatoes. Add the potato pieces to the bowl. Use a flexible spatula or a large spoon to fold them through the dressing, lifting from the bottom and turning gently. Stop as soon as the pieces are coated. A few broken edges are fine and will help thicken the dressing, but stirring vigorously can turn the salad pasty.
- Chill and let the flavors settle. Cover the bowl and refrigerate for 45 minutes. This short rest allows the dressing to cling to the potatoes and gives the onion, pickles, and dill time to season the whole salad. If the potatoes seem to have absorbed most of the dressing after chilling, fold in 1 to 2 tablespoons (15 to 30 ml) of mayonnaise before serving.
- Season and serve. Taste the chilled salad and add salt, pepper, or a splash of vinegar as needed. Sprinkle with paprika, if using. Serve cold, using a clean spoon, and keep the rest refrigerated until it is time to refill the serving bowl.
Tips
- Check the can size and drained amount. Cans can vary by brand and style, and the liquid is not part of the salad. This recipe uses about 18 ounces (510 g) of drained potatoes. If your cans yield a little less or more, the salad will still work; adjust the dressing a spoonful at a time so the potatoes are coated but not swimming in it.
- Dry the potatoes before dressing them. Extra canning liquid or rinse water can thin the dressing and make the finished salad taste flat. A quick rinse is optional, but drying the pieces well is useful either way. If the potatoes are especially soft, skip rinsing and simply drain and blot them carefully.
- Keep the pieces fairly large and fold gently. Canned potatoes have already been cooked during processing, so they do not need another boil. Cutting them into small cubes or stirring hard can make them crumble. Larger bite-size pieces hold their shape and give the salad a more satisfying texture.
- Adjust the seasoning after chilling. Cold food often tastes less seasoned than it does at room temperature, and potatoes soak up some dressing as they rest. Taste the salad just before serving, then make small adjustments. If it tastes heavy, use a teaspoon of vinegar; if it tastes too sharp, add a little mayonnaise or sour cream.
Serving Suggestions
Serve this salad cold as a side dish for grilled vegetables, burgers, sandwiches, baked beans, or a picnic spread. Its creamy, tangy dressing works especially well beside smoky or simply seasoned foods. For a casual meal, pair it with sliced tomatoes, corn on the cob, or a green salad; for a potluck, bring it in a chilled container and transfer only the amount you expect to serve to the table.
For a neat presentation, spoon the salad into a shallow serving dish and finish it with paprika, a little extra chopped dill, or a few thin pickle slices. If you are serving it outdoors, set out a modest portion and keep the remaining salad cold rather than leaving the full batch in the sun. Use a clean serving utensil so the leftovers can be stored safely.
Variations
Make it eggy. Fold in 2 peeled, chopped hard-boiled eggs (about 100 g) just before serving. Cook whole eggs until the yolk and white are firm, cool them promptly, and keep the salad refrigerated. The eggs add a tender texture and make the salad more filling, while the rest of the dressing can stay as written.
Use sweet pickles. Replace the dill pickles with 1/3 cup (55 g) chopped sweet pickles or relish. The result will be sweeter and less sharp, so taste before adding the full teaspoon of sugar; you may prefer to leave the sugar out. A teaspoon of pickle brine can bring back some tang if the dressing tastes too sweet.
Change the herbs or mustard. Chives can replace the parsley, and a smaller amount of tarragon can replace some or all of the dill for a more aromatic flavor. Whole-grain mustard works in place of Dijon in the same quantity, though it makes the dressing slightly more textured and less smooth.
Make it dairy-free. Leave out the sour cream and use 2 extra tablespoons (30 ml) mayonnaise, or use an unsweetened, plain dairy-free alternative with a similar thick texture. The salad will taste a little less tangy and creamy, so add vinegar gradually to bring the flavor into balance. Check labels if you need to avoid a particular ingredient.
Storage and Reheating
Cover the salad and refrigerate it within 2 hours of preparing or serving it. Store it in a clean, airtight container at 40°F (4°C) or colder and use it within 3 to 4 days. If the salad has sat out for more than 2 hours, discard it rather than returning it to the refrigerator; on a day hotter than 90°F (32°C), limit that time to 1 hour. Keep a picnic portion in a cooler with ice packs until serving.
Potato salad with a mayonnaise dressing is meant to be served chilled, so reheating the full batch is not recommended. The potatoes can soften and the dressing may separate when warmed. Stir leftovers gently before serving and, if the dressing has thickened, loosen it with a small spoonful of mayonnaise or vinegar. If you choose to use leftovers in a hot dish instead, reheat that portion to 165°F (74°C), the USDA FSIS temperature for reheated leftovers, and eat it promptly.
Frequently Asked Questions
Do canned potatoes need to be cooked before making potato salad?
No. Canned potatoes are already cooked, so drain them and cut them into pieces without boiling them again. Heating them can make them softer and more likely to fall apart. If you prefer to serve the salad warm, keep in mind that this creamy version is designed to be chilled, and its texture is best after refrigeration.
Should I rinse canned potatoes?
Rinsing is optional. A brief rinse can remove some of the canning liquid and its flavor, but it can also make the potatoes wetter. If you rinse them, drain and pat them dry thoroughly before adding the dressing. For potatoes that are very soft, skip the rinse and blot them gently instead.
Can I make this potato salad ahead?
Yes. Make it up to a day ahead, cover it, and keep it refrigerated. The flavor often settles nicely as it chills, although the potatoes may absorb some dressing. Before serving, taste it and fold in a tablespoon or two of mayonnaise if it seems dry. Keep it cold until it goes to the table.
What if my canned potatoes are too soft?
Drain them gently and avoid rinsing, then cut them with a sharp knife rather than stirring them around in the colander. Fold them into the dressing only until coated. If some break, they can still be used: the soft pieces will thicken the dressing, giving the salad a creamier, less chunky texture.
Can I make the salad without mayonnaise?
Yes. Use a thick plain dairy-free mayonnaise or replace the mayonnaise and sour cream with about 2/3 cup (160 ml) thick plain yogurt, adjusting the vinegar to taste. Yogurt makes the dressing tangier and less rich, and it can loosen as it sits, so fold it in gently and keep the salad well chilled.
Can I freeze leftover potato salad?
Freezing is not recommended for this recipe. The potatoes can become watery or mealy after thawing, and a mayonnaise-based dressing may separate. Refrigerate leftovers instead and use them within 3 to 4 days. For the best texture, avoid freezing the salad as well as freezing it after it has been dressed.
Related
- Poke Punch Recipe: A Bright Tropical Party Drink
- Polish Potato Salad Recipe with Pickles, Apple, and Eggs
- Pollen Substitute Powder for Honey Bees
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).