Leftover Potato Salad Is Just Waiting to Grow to be Roasted Potatoes

Hear: I never want to kink-shame your potato salad. Let your freak flag fly with whatever (baffling to me) components you want to include to a single of the easiest and most gratifying summertime dishes on earth. You will not capture me inquiring, “How can the human animal screw up potato salad?” on this site, where by we will not yuck your yums. I never want to get detest mail from visitors telling me that, really, their mom-in-law’s potato salad with raw walnuts and raisins is very delicious and who do I assume I am.

Hell, I have eaten potato salad with berries in it. Berries. Guaranteed, ok!

But I am going to inform you that if you hand me a plastic tub of your Inventive Get on Potato Salad to just take residence after the barbecue, I’m gonna have it my way. I’m likely to strip people fat very little potato chunks bare, and I’m likely to roast them until eventually they’re crispy and golden brown.

I desire I were being good plenty of to have stumbled on this notion on my possess. Alas, I am not. Luckily for us, former Epi editor Paula Forbes is good, getting produced this really system a couple yrs back. Paula had manufactured a mountain of potato salad for a cookout and was still left with only a marginally smaller sized mountain of leftover potato salad after the bash was around. Faced with a fridge entire of the stuff, Paula’s leftover potato salad ennui before long set in. She didn’t want to toss it out, so she threw it in the oven in its place. Presto, potato.

When I 1st read of this method, roasting potato salad sounded very simple adequate. But it also sounded too easy—like one of those people kitchen “hacks” that looks unwell on TikTok and solves a challenge that literally no one particular has. (Why make a simple quesadilla when you could make a really intricate a single that preferences specifically the very same?) So, I had my uncertainties.

But reader, it is effective.

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Photograph by Joseph De Leo, Foodstuff Styling by Micah Marie Morton

If you’ve produced much too much potato salad, or merely have a bulging bucket of it foisted on you by a very well-this means neighbor or family member, you just have to wash most of the mayo off and stick the potatoes in a 425°F oven for about 30 minutes, turning the potatoes each and every 10 minutes or so, right up until they search damn excellent. That’s it.

Given that mayonnaise is previously chock-whole of unwanted fat, and the potatoes have already been boiled, you are most of the way to producing vintage roasted potatoes now. The protein from the eggs also contributes to browning and crisping some folks even use mayo as a meat marinade for this extremely reason. You could go away some of the combine-ins in there—twice-cooked bacon would be awesome, as would very little bits of onion or herbs—and you could also daub off only some of the mayo if you’d like. In my testing, in which I remodeled this Lemony Potato Salad into a pile of crunchy-creamy potatoes to be dunked in salsa brava, I most well-liked a bit heavier-dressed spuds, which turned a further brown and obtained even crispier than their leaner brethren. It all just depends how saucy—or, in the direst versions, soupy—your potato salad is.

Lemony Potato Salad

Picture by Quentin Bacon

Ian Knauer


I didn’t take a look at this recipe with German potato salad, so your kilometerage may well fluctuate with that specific planning. (There is no cause the potatoes should not crisp, though they could establish an even additional powerful tartness from the vinegar dressing as they shrink in the oven. Not essentially a terrible point.) But when it comes to mayo-dependent recipes, any potato salad need to gain from this remedy.

And although roasting mayonnaise may possibly seem a minor odd, so does placing berries in potato salad. Fine—I will kink-shame.

At first Appeared on Epicurious

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