Canny Potato Salad
The secret to getting rid of the tinny taste of the canned potatoes is to drain
the potatoes, rinse them in water and drain, then chill them with the salad dressing.
- 2 (15 ounce) cans sliced potatoes
- 1/2 cup Italian dressing
- 1 cup frozen
- 1 stalk celery, sliced
- 1 cup grape tomatoes, halved
cup grated Parmesan cheese from a can or 1/4 cup freshly grated Parmesan cheese
- Drain, rinse and drain the potatoes; toss them with the salad dressing and
chill several hours.
- Just before serving, toss with the peas, celery, tomatoes and cheese.
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