These potato salad bites are not only delicious, but they are super simple to make, and such a great leftovers idea for the whole family to enjoy. You can also use leftover mashed potatoes or leftover fries, tater tots, etc. for this recipe.
We usually can finish a small to a medium tub of potato salad, but this day we had so many other foods, and we didn’t get around the potato salad.
3 cups of leftover potato salad
1 cup all-purpose flour
2 eggs (beaten)
1 cup plain breadcrumbs or (Panko).
Oil for deep frying
chives (optional for garnish).
The potato salad was store-bought (Signature cafe - Safeway brand). Honestly, this potato salad doesn't taste bad, and such a lifesaver for a quick side dish to go along any bbq dishes.
Step by step preparation
Mash potato salad
Place in refrigerator for at least 2 hours (or longer).
In a shallow bowl(s):
2- Beaten eggs
3- Plain breadcrumbs or (Panko)
Using a cookie scoop or the 2 spoon method, scoop cold mashed potato salad into a ball shape.
Roll the mashed potato salad ball in flour
Roll the flour-covered ball into the beaten egg
Finally, place the ball in the plain breadcrumbs and roll until entirely Potato ball is completely covered.
Repeat steps above until all potato salad has been turned into balls and covered with flour, eggs, and breadcrumbs.
Heat oil in a saucepan or deep fryer
Drop potato balls into the hot oil (avoid overcrowding the pan).
Fry until golden brown 3-5 minutes
Remove from the oil and let drain on a paper towel or cooling rack
Garnish with chives (optional)
Serve and Enjoy!
For any leftovers, refrigerate or freeze.
Can be re-heated on Microwave or air fryer (380F for 5-6 minutes, 8-10 if frozen).