If you’ve ever wondered how people seem to pull potato salads out of a hat, this is how: they use home pressure-canned potatoes.
You’ll want to can waxy potatoes for this, such as red-skinned potatoes in North America, so that you don’t end up with a potato salad that is mushy in texture.
This is a really healthy potato salad that tastes like one with five times the calories. But don’t even bother trying to tell people: it’s so good, they won’t care.
This recipe uses: Home-canned red potatoes.
- 1 litre jar home-canned salad potatoes (1 quart)
- 2 eggs (hard-cooked, shelled and chopped)
- 75 g celery (finely chopped. ½ cup / 2 oz / 1 stalk)
- 75 g onion (finely chopped. ½ cup / 2 oz / 1 stalk)
- 175 ml Miracle Whip (fat-free, or regular. ¾ cup / 6 oz)
- 4 tablespoons sour cream (fat-free, or regular)
- ½ tablespoon salt
- 2 tablespoons green relish (of your choosing. Or chopped pickle)
- 1 tablespoon cider vinegar
- 2 tablespoons sugar
- ½ tablespoon mustard powder (OR or 1 tablespoon prepared mustard)
- 1 teaspoon ground black pepper
- ½ teaspoon celery seed
- ½ teaspoon dill seed
- bacon bits (optional. We used reduced-fat ones.)
- Open the jar of salad potatoes, empty into a large bowl. Dump any water off into the sink. Cover with fresh water from tap, and wash any starch residue off.
- Let drain well through a sieve for a few minutes.
- Meanwhile, mix all the ingredients from the egg down to and including the dill seed. Adjust taste.
- Mix the potatoes and dressing together. Chill for 2 hours, more is even better.
- Serve sprinkled with the bacon bits, if using, or, a third hard-cooked, chopped egg that you set aside, or both.
Cook the egg first, and allow about 10 minutes for it to cool after cooking so that it’s cool enough to handle and add to the salad.
If you just don’t have a knack for hard-boiling eggs, try this instead: lightly spray the inside of a microwave-safe measuring jug with one or two sprays of cooking spray. Crack the eggs in, leaving yolks whole. Microwave for 3 to 4 minutes, depending on your wattage. Let cool, then turn out onto chopping board and chop up with a French knife.
Instead of whole egg, you can use 4 tablespoons of EggBeaters instead to lower the calories and cholesterol even further if you wish.
Instead of the sour cream, you could use plain yoghurt.
Instead of the salt, you could use salt sub.
Instead of the sugar, you can use the same volume amount of Splenda®, or a few drops of liquid stevia, or a sweetener of your use. You can use more sweetener if you wish.
Serving size: 1 cup (300 g)
- 232 calories, 407 mg sodium (213 calories and only 5 mg cholesterol if you use Eggbeaters instead of the eggs)
- Weight Watchers PointsPlus®: 6 points (5 points if you use Eggbeaters instead of the eggs)
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
Can you can chicken and dressing and chicken and dumplings .
Hi Janet, you can only can things for which there is an approved tested process, and while there are recipes for canning chicken, there are none for canning it with dressing or with dumplings. Instead, can your chicken using a USDA process such as you can find on the website of the National Center for Home Food Preservation, and when you heat and serve the chicken, make and add your dumplings at that time. You can find recipes on Pinterest for making your own dry mix for dumplings, so that when it comes time to make them you just have to add water. That should help with some speedy meals.
This was interesting. I haven’t started canning yet – am reading up first. One thing I read was that canned goods needed to be heated to boiling and maintained at boiling temperature for food safety reasons. This put me off somewhat, as a lot of things could almost be cooked from fresh in that time or would end up as mush. But I see here you use the potatoes straight from the jar. So no need to reheat them, I take it. Is there anything that needs to be reheated first or can all home canned goods be eaten straight away?
Hi Sue, I had the same question myself, so I dug into it, and researched what everyone was saying, one way or the other. According to the USDA, that boiling recommendation applies only if you are not sure that their recommendations were followed. And even if you do boil improperly canned stuff, they say, the boiling is still no safety guarantee. Besides, where would you stop — if one’s canning practices really were so bad, you could argue that you’d need to boil your pickles and cinnamon apples, too.
I follow USDA recommendations to the letter, and as far as they are concerned, the boiling recommendations don’t apply to stuff canned using their guidelines. Following their guidelines to the letter has another advantage: it results in truly high-quality food products with 0 chance of spoilage, so it’s win / win all around, I’d say.
Here’s where I summed up my findings on the topic: https://www.healthycanning.com/should-you-boil-your-home-canned-vegetables/
In your reading about canning, you might wish to explore all the topics under the “Learning” menu on this site. Feel free to let me know if there are topics I haven’t covered yet that I should — there’s a few still in draft, and I’m always thinking of new things to wonder about.
Thanks. So sorry for not replying at the time, all those years ago. I don’t seem to have got any notification of your reply. Don’t want you to think I couldn’t be bothered to answer after all the effort you’ve gone to. Fabulous site, by the way, and many thanks for sharing all the info.
I’m making the potato salad and used 2 quart jars of my canned potatoes. I doubled the salad dressing. It seems very thin and juice. I’m hoping once it sits, it will thicken up some. Did I do something wrong?