I hate wasting food, especially when I’ve spent time making a nice dinner. That leftover roast lamb from Sunday night? It deserves better than sitting in the fridge until it goes bad. And those potatoes I boiled up earlier in the week need to be used too.
That’s how this potato salad was born. It’s not your typical picnic potato salad with hard-boiled eggs and mustard. This one’s got shredded lamb, pickles, and a kick of spicy chili oil mixed into the mayo. It’s hearty enough for lunch but also works great as a side dish for dinner.
Got leftover chicken or pork instead? Use that. No fresh herbs? Skip them or use dried. This recipe is really about using what you have and making something good out of it.
Why You’ll Love This Potato Salad
- Perfect for using leftovers – This recipe helps you clean out your fridge by turning leftover potatoes and any protein you have on hand into a fresh, delicious meal.
- Quick and easy – Ready in under 45 minutes with minimal cooking required, making it ideal for busy weeknights or last-minute side dishes.
- Bright, zesty flavors – The combination of pickles, capers, fresh herbs, and lemon juice gives this potato salad a tangy kick that’s way more interesting than the usual mayo-heavy versions.
- Flexible and customizable – You can easily adapt this recipe based on what you have available, whether that’s different proteins, more or less herbs, or adjusting the spice level with the peanut rāyu.
What Kind of Potatoes Should I Use?
New potatoes are perfect for this leftover potato salad because they hold their shape well and have a naturally creamy texture. You can use any variety of new potatoes you find at the store – red, yellow, or white all work great. If you don’t have new potatoes on hand, small Yukon golds or red potatoes cut into bite-sized pieces make excellent substitutes. The key is to make sure they’re cooked until just tender but not mushy, so they don’t fall apart when you mix everything together.
Options for Substitutions
This potato salad is all about using what you have, so feel free to mix things up:
- New potatoes: Any boiled potato works here – russets, red potatoes, or Yukon golds are all good choices. Just make sure they’re cooked until tender but not mushy.
- Leftover lamb or protein: This is totally flexible. Use leftover chicken, turkey, ham, hard-boiled eggs, or skip the protein altogether for a vegetarian version.
- Pickles/cornichons: Regular dill pickles, bread and butter pickles, or even pickle relish will work. Just adjust the amount based on how chunky or fine you want them.
- Extra Hot Peanut Rāyu: Don’t have this specific chili oil? Try sriracha, regular chili oil, or a dash of hot sauce mixed with a tiny bit of sesame oil for that nutty kick.
- Fresh herbs: If you’re out of chives or dill, try parsley, green onions, or even a bit of tarragon. The fresh herbs really make this salad pop, so I wouldn’t skip them entirely.
- Mayonnaise: Greek yogurt or sour cream can replace some or all of the mayo for a tangier, lighter version.
Watch Out for These Mistakes While Cooking
The biggest mistake with potato salad is dressing warm potatoes, which can make them musty and break down too much – let your roasted potatoes cool to room temperature before mixing with the mayo-based dressing so everything stays fresh and the potatoes hold their shape.
Another common error is under-seasoning, so taste as you go and remember that cold dishes need more salt and acid than you think, which is why starting with less lemon juice and adding more to taste is the right approach.
To avoid a watery salad, make sure your pickles and capers are well-drained and patted dry with a paper towel before adding them to the mix.
Finally, don’t skip the flattening and roasting step for the potatoes – this creates crispy edges that add texture and prevent your salad from becoming one-note and mushy.
What to Serve With Potato Salad?
Potato salad is one of those side dishes that goes with just about anything you’re grilling or serving at a picnic. I love pairing it with grilled chicken, burgers, or hot dogs for a classic cookout spread. It also works really well alongside other cold salads like coleslaw or a simple cucumber and tomato salad for a full summer meal. If you’re keeping things simple, just serve it with some crusty bread and maybe some sliced deli meats and cheeses for an easy lunch that doesn’t require turning on the stove.
Storage Instructions
Store: Keep your potato salad in an airtight container in the fridge for up to 3 days. Since it has mayo and fresh herbs, it’s best enjoyed within that time frame. The flavors actually get better after sitting for a few hours, so it’s great to make in the morning for lunch or dinner later.
Serve: This salad is best served cold straight from the fridge. Give it a good stir before serving since the dressing might settle at the bottom. If it seems a bit dry after a day or two, just add a splash of lemon juice or a tiny bit more mayo to freshen it up.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
| Servings | 2 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 450-550
- Protein: 5-8 g
- Fat: 25-35 g
- Carbohydrates: 45-55 g
Ingredients
- 12 oz new potatoes
- 2.5 oz pickles, chopped
- 1 celery stalk, finely diced
- 4.5 oz leftover roast lamb, shredded
- 1.5 tbsp capers, drained
- 1 tbsp fresh chives, snipped
- 1 tbsp fresh dill, chopped
- 3 tbsp mayonnaise
- 1.5 tbsp spicy peanut rayu or chili oil
- 1/2 large lemon, juiced
- 1/2 tsp honey
- 1/2 tsp flaky sea salt
Step 1: Prepare the Potatoes
- 12 oz new potatoes
- 2 tablespoons olive oil
- 1/2 tsp flaky sea salt
Cut the new potatoes in half lengthwise and place them cut-side down on a baking sheet.
Drizzle generously with oil and sprinkle with flaky sea salt.
Roast at 400°F (200°C) for 20-25 minutes until the cut sides are golden brown and crispy while the insides remain tender.
This creates flavorful caramelized edges that make the salad more interesting than simply boiling them.
Step 2: Prepare the Remaining Ingredients
- 2.5 oz pickles, chopped
- 1 celery stalk, finely diced
- 4.5 oz leftover roast lamb, shredded
- 1.5 tbsp capers, drained
- 1 tbsp fresh chives, snipped
- 1 tbsp fresh dill, chopped
While the potatoes roast, finely dice the celery stalk, chop the pickles into small pieces, drain the capers, snip the fresh chives, and chop the fresh dill.
Shred the leftover roast lamb into bite-sized pieces.
Having everything prepped and ready ensures the salad comes together quickly once the potatoes are done.
Step 3: Build the Dressing
- 3 tbsp mayonnaise
- 1.5 tbsp spicy peanut rayu or chili oil
- 1/2 large lemon, juiced
- 1/2 tsp honey
In a large bowl, whisk together the mayonnaise, spicy peanut rayu, fresh lemon juice, and honey until smooth and well combined.
The honey adds a subtle sweetness that balances the spice and acidity—I find it essential for this dressing to taste sophisticated rather than just tangy.
Step 4: Combine and Season the Salad
- roasted potatoes from Step 1
- dressing from Step 3
- prepared ingredients from Step 2
Once the potatoes are golden and cool enough to handle (about 5 minutes), add them to the dressing along with the shredded lamb, diced celery, chopped pickles, capers, chives, and dill.
Gently toss everything together until well coated.
Taste and adjust seasoning as needed—the salad should have a nice balance of creamy, spicy, tangy, and herbaceous flavors.
Serve at room temperature for best flavor.
Simple Leftover Potato Salad
Ingredients
- 12 oz new potatoes
- 2.5 oz pickles, chopped
- 1 celery stalk, finely diced
- 4.5 oz leftover roast lamb, shredded
- 1.5 tbsp capers, drained
- 1 tbsp fresh chives, snipped
- 1 tbsp fresh dill, chopped
- 3 tbsp mayonnaise
- 1.5 tbsp spicy peanut rayu or chili oil
- 1/2 large lemon, juiced
- 1/2 tsp honey
- 1/2 tsp flaky sea salt
Instructions
- Cut the new potatoes in half lengthwise and place them cut-side down on a baking sheet. Drizzle generously with oil and sprinkle with flaky sea salt. Roast at 400°F (200°C) for 20-25 minutes until the cut sides are golden brown and crispy while the insides remain tender. This creates flavorful caramelized edges that make the salad more interesting than simply boiling them.
- While the potatoes roast, finely dice the celery stalk, chop the pickles into small pieces, drain the capers, snip the fresh chives, and chop the fresh dill. Shred the leftover roast lamb into bite-sized pieces. Having everything prepped and ready ensures the salad comes together quickly once the potatoes are done.
- In a large bowl, whisk together the mayonnaise, spicy peanut rayu, fresh lemon juice, and honey until smooth and well combined. The honey adds a subtle sweetness that balances the spice and acidity—I find it essential for this dressing to taste sophisticated rather than just tangy.
- Once the potatoes are golden and cool enough to handle (about 5 minutes), add them to the dressing along with the shredded lamb, diced celery, chopped pickles, capers, chives, and dill. Gently toss everything together until well coated. Taste and adjust seasoning as needed—the salad should have a nice balance of creamy, spicy, tangy, and herbaceous flavors. Serve at room temperature for best flavor.
