Pantry Potato Salad is perfect for winter because it uses items you have in your cupboard. It goes together in a snap and tastes delicious.My family loves potato salad and would eat it all year long. The problem is, I hate, hate, HATE to peel and chop potatoes. I think it stems from my teen and young adult years when my mother and mother-in-law both would assign me that job at big family gatherings. “Here, Kristen, take this 15 pound bag of potatoes and peel them all for dinner.” I may or may not have exaggerated the memory over the years, but the fact still remains that I do not enjoy peeling potatoes.
So what’s a girl to do? You got it. I cheat when I can get away with it. Canned cubed potatoes are a staple on my shelves. I use them in hash, soups, casseroles and any other time I think I can. It was a touch of inspiration that led me to use them in this potato salad. I spent a lot of my childhood in places where warm German potato salad was served at just about every picnic. While I usually eat regular mayonnaise and mustard coated potato salad, every once in a while I get a craving for the other, less common variety. To make this salad, I used bottled salad dressing and pre-cooked nitrate-free crumbled bacon. There was no cooking, other than a quick stint in the microwave. In less than 10 minutes I had a great side.
- 4 14 oz cans cubed potatoes, gently rinsed and drained
- ¼ cup chopped green onion
- 1 2.8 oz bag pre-cooked bacon crumbles
- 1 cup sweet onion salad dressing (I used Ken's)
- ½ tsp salt
- ¼ tsp garlic powder
- 1 Tbsp dried parsley
- 2 mini sweet peppers, chopped
- In a large microwave safe bowl, combine the potatoes, green onion, bacon and peppers.
- In a small bowl, combine the remaining ingredients.
- Pour the dressing over the potato mixture.
- Microwave for 4 minutes or until warmed through.