Buzz
After a company picnic or summer barbecue, you’re left with a bucket of leftover potato salad. While you can use it for lunch boxes or as a side dish, eating this familiar picnic staple repeatedly can get old.
Before you decide to toss the remaining potato salad, don’t. Just like roasted coleslaw, you can revive the chilled dish with nothing more than a bit of heat.
The recipes for potato salad and roasted potatoes are surprisingly alike. Both include chunks of potato, oil, and seasoning; the main distinction is that potato salad doesn’t make it to the oven. Don’t be intimidated by the mayo—it’s primarily oil with a bit of egg, sugar, vinegar, and spices, all of which roast beautifully. The egg adds richness, and the sugar caramelizes, creating a fantastic dish.
This advice is ideal for basic salad recipes, particularly those that incorporate hardboiled eggs, though it's worth noting that adding any celery, onions, fresh herbs, and meaty bits will enhance the flavor complexity of your dish.
How to reheat leftover potato salad
To recreate this dish at home, simply bake the leftovers for about 30 minutes at 425℉ in an oven or toaster oven, shaking the pan every ten minutes until the potatoes become golden and crispy. Alternatively, use an air fryer at 375℉ for 15 minutes, shaking the basket every five minutes. If you'd rather not turn on the oven, grill the potatoes in a cast iron pan on the barbecue. Once you’ve had your fill of roasted potato salad, don’t miss out on trying roasted coleslaw; roasted mayo is surprisingly delicious as well.
