Listen: I don’t want to kink-shame your potato salad. Let your freak flag fly with whatever (baffling, to me) ingredients you want to add to one of the simplest and most satisfying summer dishes on Earth. You will not catch me asking “how can the human animal screw up potato salad?” on this website, where we will not yuck your yums. I don’t want to get hate-mail from readers telling me that, actually, their mother-in-law’s potato salad with raw walnuts and raisins is quite tasty, and who do I think I am.
Hell, I’ve eaten potato salad with berries in it. Berries. Sure, okay!
But I am going to tell you that if you hand me a plastic tub of your Creative Take on Potato Salad to bring home after the barbecue, I’m gonna have it my way. I’m going to strip those fat little potato chunks naked, and I’m going to roast them until they’re crispy and golden brown.
I wish I were smart enough to have stumbled upon this idea on my own. Alas, I am not. Luckily, former Epi editor Paula Forbes is smart, having developed this very technique a few years back. Paula had made a mountain of potato salad for a cookout, and was left with only a slightly smaller mountain of leftover potato salad after the party was over. Faced with a fridge full of the stuff, Paula's leftover potato salad ennui soon set in. She didn't want to throw it out, so she threw it in the oven instead. Presto, potato.
When I first heard of this technique, roasting potato salad sounded simple enough. But it also sounded too easy—like one of those kitchen “hacks” that looks sick on TikTok and solves a problem that literally no one has. (Why make a simple quesadilla when you could make a very complicated one that tastes exactly the same?) So, I had my doubts.
But reader, it works.
If you’ve made too much potato salad, or simply have a bulging bucket of it foisted upon you by a well-meaning 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 every 10 minutes or so, until they look damn good. That’s it.
Since mayonnaise is already chock-full of fat, and the potatoes have already been boiled, you’re most of the way to making classic roasted potatoes already. The protein from the eggs also contributes to browning and crisping; some folks even use mayo as a meat marinade for this very reason. You could leave some of the mix-ins in there—twice-cooked bacon would be nice, as would 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 transformed this Lemony Potato Salad into a pile of crunchy-creamy potatoes to be dunked in salsa brava, I preferred slightly heavier-dressed spuds, which turned a deeper brown and got 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
Gourmet
I didn’t test this recipe with German potato salad, so your kilometerage may vary with that particular preparation. (There’s no reason the potatoes shouldn’t crisp, though they may develop an even more intense tartness from the vinegar dressing as they shrink in the oven. Not necessarily a bad thing.) But when it comes to mayo-based recipes, any potato salad should benefit from this treatment.
And while roasting mayonnaise might sound a little odd, so does putting berries in potato salad. Fine—I will kink-shame.
Originally Appeared on Epicurious
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Leftover Potato Salad Is Just Waiting to Become Roasted Potatoes - Yahoo Lifestyle
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