Give Leftover Potato Salad a New Lease of Life by Roasting It
We’ve all been there. It’s the day after a corporate picnic or holiday barbecue, and somehow you’ve got a bucket of leftover potato salad. You can pack it in lunch boxes and serve as a side dish, but not all are made for the popular after-meal picnic main course.
If you find yourself dreaming of throwing the rest in the bin, don’t. The good people at Epicurious have come up with an ingenious way to breathe new life into a cold side dish without additional ingredients. All you need is some warmth.
As Epicurious notes, the recipes for potato salad and fried potatoes are strikingly similar. Both require chunks of potatoes, butter, or something else and seasonings; the only real difference is the potato salad doesn’t make it to the oven. This tip works best for simpler salad recipes – those that call for a hard-boiled egg would be interesting to say the least – but any celery, onions, and herbs will only add depth to your dish.
To try this at home, simply bake the leftovers for half an hour at 425 in the oven or toaster, shaking every ten minutes until the potatoes are golden brown. If you don’t want to preheat your kitchen with the oven, take it outside and grill it in a cast iron skillet. And boom: this is a brand new side dish.