For a colorful and simply delicious side dish, try Margaret Wilson's Lazy Days Potato Salad. The Hemet, California cook cuts the prep time to almost nothing by using canned potatoes! Slice in some crunchy veggies and diced dill pickles, drizzle with a light creamy dressing seasoned with garlic and mustard—and supper is served!
I developed this recipe while working at a restaurant. We wanted a salad that would complement a barbecue sandwich and use up day-old baked potatoes. It keeps well and seems to taste even better after being refrigerated.