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Golden Potato Salad With Creamy Harvest Dressing

Toss together a healthful, low-fat potato salad with mouth-watering golden potatoes, onion, celery and bacon. The creamy, yet fat-free dressing is mostly nutrient-rich fruit and veggies, too. In fact, the dressing gets its non-fat creaminess from puréed, vitamin A-rich canned sweet potatoes.

Recipe by Canned Food Alliance
lunch, dairy free, gluten free, nut free, sugar free, salad, fathers day


Dressing Ingredients
  • 1 can (about 15 ounces) sweet potatoes or yams in light syrup, drained
  • 1 slice yellow onion, 1/2-inch thick
  • 3/4 cup apple juice
  • 1/2 cup orange juice
  • 1/4 cup red-wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pumpkin-pie spice
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon dried thyme
  • 2 tablespoons chopped, flat-leaf (Italian) parsley
Salad Ingredients
  • 3 pounds Yukon gold potatoes, washed, cut in 1 1/2-inch chunks
  • 1 small red onion, finely chopped
  • 3 ribs celery, peeled and finely diced
  • 2 bacon strips, cooked crisp, fat drained and crumbled


  1. To make the dressing, purée all of the dressing ingredients, except for the parsley, in a blender or food processor until smooth; stir in the parsley.
  2. Boil the potatoes in a large pot of water until tender, about 15 minutes; drain.
  3. While still hot toss the potatoes, onion, celery, bacon and the dressing prepared before; set aside to cool.