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Potato Salad Pancakes

Posted by on Jul 4, 2013

Ah yes, the left over potato salad. You could use it like Zoe’s does in their Greek Salad and put a big heap hidden under the lettuce. Not a bad idea at all… but, you could also get creative, if you have any desire left in you to cook after July 4th, and make these Potato Salad Pancakes.

My potato salad used today is the basic potato salad from Whole Foods as it’s the most like what I make: potatoes, mayo, mustard, celery, green onion, salt and pepper. Lots of people like adding hard boiled eggs. No problem in this recipe. Yum! Some like adding pickles… well, I have no idea how this would work, but I love pickles on a Cuban, and they are warm in that sandwich, so why not? And, some like German Potato Salad made with oil and no mayo. Sure, use it!

I suggest using these Potato Salad Pancakes instead of bread on the side of a BBQ Chicken Salad, or just serve on their own. I think substituting for English Muffins for some creative Eggs Benedict would be FABULOUS. Or, how about adding some crab and making potato salad crab cakes? You see where I’m going with this, right? Use this recipe, make it, but then get creative with the possibilities that it can lead to!

Left Over Potato Salad 620x465 Potato Salad Pancakes

Most of us have lots of this after July 4th…


Mashed Potato Salad 620x465 Potato Salad Pancakes

Puree your leftovers in a food processor. It will still have some chunks. I used two pounds of potato salad.


Bread Crumbs for Potato Pancakes1 Potato Salad Pancakes

Add two eggs, a cup of panko bread crumbs (or leave your hot dog buns out over night and make bread crumb out of those!) and two eggs. Add a 1/2 cup to 1 cup of shredded cheddar cheese if you would like. Also, as you can see here, people with gluten issues, like me, can use gluten-free breadcrumbs!


Cooking Potato Salad Pancakes 620x465 Potato Salad Pancakes

Fry them up using a 1/3 cup measuring cup to scoop mixture. About 3 minutes per side over medium high heat.


Potato Salad Pancakes 620x465 Potato Salad Pancakes

Voila! Masterpiece. Garnished with green onion and Wallaby Organic European Style Sour Cream — it’s available at Whole Foods and OH MY GOODNESS… it puts Daisy to shame.

Potato Salad Pancakes
Recipe type: Breakfast or Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Reinvent your picnic potato salad with this yummy recipe!
  • 2 pounds of potato salad (about 6 cups)
  • 1 cup bread crumbs (panko style works well--you can leave your hotdog buns out over night as an option as well -- my thought being that if you have leftover potato salad, you probably have left over buns, right?!)
  • 2 eggs -- you need this as a binder to keep the potato pancakes together when cooking
  • ½ - 1 cup shredded cheddar
  • Olive oil
  • Sour cream to garnish
  • Salt and pepper to taste
  1. Take the potato salad and puree in the food processor. You will most likely need to do this in batches. It won't be smooth; you want it a chunky-smooth consistency.
  2. Add two eggs and 1 cup breadcrumbs and mix thoroughly.
  3. If desired, add cheese.
  4. (And, this is where you can get fancy. Have some left over bacon? Add it. Left over crab meat? Sounds good. You'd rather add blue cheese? Go for it.)
  5. Heat a frying pan on medium heat and add a little olive oil.
  6. Add ¼ cup to ⅓ cup scoops of the potato salad mixture and cook for about 3 minutes per side.
  7. Stack pancakes up and serve!
  8. Garnish with sour cream and chives or green onions.


Serve with a BBQ Chicken Salad:

4th of July leftovers Salad 620x620 Potato Salad Pancakes

Instead of serving bread with this salad, meant to be a “leftovers” salad, serve Potato Salad Pancakes instead, another leftovers delight! For salad recipe, click here.

And Jalapeno Ranch Dressing:

Jalopeno Ranch Dressing Like Chuys 620x465 Potato Salad Pancakes

A great accompaniment for salads and chips. This jalapeno ranch is a sure fire hit! Perfect with the BBQ Chicken Salad. For recipe, click here.