Open and drain the cans of potatoes. Rinse each can under cold water at least 3 times to remove the canning liquid. This helps improve the flavor and texture.
Chop the potatoes into bite-sized pieces. Dice the onion, celery, pickles, and eggs.
In a large bowl, combine all of the chopped ingredients. Add mustard and Miracle Whip. Stir gently until everything is well coated.
Cover and refrigerate for at least several hours or overnight. The flavor gets even better the longer it sits!
Notes
Using canned potatoes cuts prep time drastically—Aldi’s canned potatoes work great in this recipe.
Add a sprinkle of paprika or a little pickle juice for extra flavor, if desired.
