We’ve all been there. It’s the day after a company picnic or holiday barbecue and somehow you ended up with a bucket of leftover potato salad. You can pack it in lunch boxes and serve it as a side as is, but not everyone is made for eating the popular picnic staple meal after meal.
If you find yourself fantasising about chucking the rest of it down the garbage disposal, don’t. The good folks at Epicurious have come up with a genius way to give new life to the cold side dish with no extra ingredients. All you need is a little heat.
As Epicurious points out, recipes for potato salad and roasted potatoes are startlingly similar. Both call for chunks of potato, oil or some kind and seasonings; the only real difference is that potato salad stops short of the oven. This tip is best suited for simpler salad recipes — those that call for hardboiled egg would be interesting, to say the least — but any celery, onion and herbs will only add to depth of your dish.
To try it at home, simply roast the leftovers for half an hour at 220C in an oven or toaster oven, shaking every 10 minutes until the potatoes are golden brown. If you are loathe to heat up the kitchen with all that oven action, take it outside and saute in a cast iron skillet on the grill. And boom: It’s a whole new side dish.