Why are you canning potatoes?
This question was asked in the garden thread, but the answer is actually a recipe. Imagine you got a heat wave coming, so you move some of your canned stuff from the cellar to the fridge.
After a long hot day you are very hungry, you don't want garbage food and you don't want to cook anything to heat up the kitchen either. Remove from the fridge a half pint jar of canned fish, sockeye salmon in these pictures, and a pint of hot packed white potato in half inch dice.
Pour all the fish into a mixing bowl, break it up with a fork into pieces about the size of canned tuna. Or whatever size. Drain the liquid off the potato, add the potato cubes to the mixing bowl.
Tonight I diced up about a golf ball sized piece of dill pickle, seven green olives, about two tablespoons of caper and about a tablespoon of pickled jalapeno, all from open jars in the fridge. About a third cup of mayo, also from the fridge, a little black pepper, maybe a pinch or two of dill. I do go back and spatula out all the goodness from the wall of the fish jar once I have the mayo into the mixing bowl.
I threw in a handful of shelled pistachio not long ago, I liked it. Hardboiled eggs can be refrigerated. Sky is the limit, pine nuts, green onion, whatever you like. I just want it cold and nutritious.
Mix it up. Eat.
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