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!
- 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
- 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.
- Add two eggs and 1 cup breadcrumbs and mix thoroughly.
- If desired, add cheese.
- (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.)
- Heat a frying pan on medium heat and add a little olive oil.
- Add ¼ cup to ⅓ cup scoops of the potato salad mixture and cook for about 3 minutes per side.
- Stack pancakes up and serve!
- Garnish with sour cream and chives or green onions.
Serve with a BBQ Chicken Salad:
And Jalapeno Ranch Dressing: