Reader, it works.
. Let your freak flag fly with whatever 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,, their mother-in-law’s potato salad with raw walnuts and raisins is quite tasty, and who do I think I am.
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.
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. So, I had my doubts.
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.
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