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Summer BBQ season is in full swing. I think I eat more potato salads during the months of June, July and August than I do the rest of the year combined. In fact, I know it’s true! Potato Salad is the must-have side dish at all our family barbeques. I have made it the same way for years – starting with the long process of peeling, cutting and boiling the potatoes. But I have recently learned that you can use canned potatoes to make a quick and easy potato salad.
Canned whole potatoes make it possible to whip up this tasty 3-ingredient potato salad in less than 5 minutes. I can’t believe I have never tried using canned potatoes in a potato salad before. Try it and let me know what you think!
How to Make Potato Salad with Canned Potatoes (Recipe)
Makes 6-8 servings
- 2 (15 ounce) cans whole potatoes; Drained and Cut into Quarters
- 1 cup Hidden Valley Bacon Ranch Dressing
- Fresh Chives (about 2 Tablespoons, chopped for garnish)
1. Add potatoes to a medium-sized bowl and stir in the Bacon Ranch Dressing to coat the potatoes.
2. Chill 1-2 hours in the refrigerator. Garnish with chives and serve.
Be sure to keep canned potatoes on hand so you can make this simple summer side dish at a moment’s notice! Did you know that canned fruits and vegetables are packed at peak harvest time, locking in flavor, freshness and nutrients? I know that moms are always looking for ways to help their families eat more nutritious foods. Canned proteins like chicken and salmon are precooked and ready to go.
Tips for Healthy Homemade Snacks
1. Start with a Well-Stocked Pantry or “Cantry”
67% of moms surveyed said it was difficult to get their kids to eat vegetables. After supplying these moms with canned goods and recipe ideas, that claim dropped to 17%!
Visit Cans Get You Cooking for canned food recipe ideas
2. Involve children in meal preparation.
Kids are more likely to eat meals they have helped to prepare. I know my kids love to put ingredients into a bowl and help me stir.
3. If at first you don’t succeed, try again!
Studies show that it takes anywhere from 8 to 20 exposures to a food for a child to learn to like it.
4. Assign a day as Meal Prep Day.
Take a weekend day – or any day you have a chunk of free time – and whip up several days’ worth of meals to pull out for later. Soups, stews and casseroles are easy and freeze well. This Shepherd’s Pie can be made in advance. Thaw overnight in the refrigerator, add a can of potatoes and bake for 15 minutes until heated through and potatoes are golden brown.
5. Use a Slow Cooker.
Put your slow cooker to work for easy, nutritious meals. Slow cooker recipes are even easier when they call for canned foods. Try Kelsey Nixon’s recipe for Slow Cooker Ragu.
What is your favorite tip for putting nutritious, homemade meals on the table? Have you ever made potato salad with canned potatoes? Let me know what you think in the comments below.