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Easter Leftover Potato Salad

March, 2016 · By Coryanne Ettiene

If there is one thing that is for certain, it is that when family comes together to celebrate, the joys of crafting a clever leftover menu always follows; And on certain occasions, I make more than I need because the leftovers can be so heavenly.  Easter leftovers are by far my favorite because of this Easter Leftover Potato Salad, it blends everything I love about sweet, sour, crunchy, creamy, salty and tangy and dishes it up in a single bite.

Easter Leftover Potato Salad

Easter Leftover Potato Salad by Coryanne Ettiene

I’m a sucker for a potato salad. Served warm, or cold, it doesn’t matter, what does matter is that they are complimented with ingredients that tell a story and are seasoned with a sauce that binds them all together. Early potato salads were made by boiling wine, or a blend of vinegars and spices, and I try to keep that sentiment alive when I’m preparing this Easter Leftover Potato Salad, making sure that I add plenty of bay leaf to the pot of boiling water and the best vinegar I can get my hands on for the sauce.  In my latest series of videos for the Idaho Potato Commission, I show you how easy it is to make this Easter Leftover Potato Salad, plus 2 more of my favorite spring recipes, Corned Beef and Potato Salad and a cheese spinach artichoke mashed potato dip, all on the Idaho Potato Youtube Channel.

Like all great potato salads, the trick is to get the right balance of texture, sweet and savory and salty and tangy.  The left over Easter ham adds that lovely salty savory taste that pairs so beautifully with the red potatoes that it is nearly impossible not to nibble on this salad while you are putting it together.  Pure spring joy.   Get the recipe for this Easter Leftover Potato Salad by clicking here and hit play below to watch how simple it is to make.

Disclaimer:  I have partnered with The Idaho Potato Commission  to create a series of spring recipes and videos.  All thoughts expressed are my own.

Easter Leftover Potato Salad by Coryanne Ettiene

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