Canny Potato Salad recipe

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 peas, thawed
1 stalk celery, sliced
1 cup grape tomatoes, halved
1/2 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.