1. Make the crab cakes: In a medium bowl, combine 1 1/2 cups finely chopped weekend-prepped potatoes, three 6-oz. cans crabmeat, drained, 2 eggs, beaten, 1/3 cup finely chopped red bell pepper, 2 Tbs. panko breadcrumbs, 2 Tbs. mayonnaise, 1 Tbs. minced fresh chives, and 1/2 tsp. Old Bay seasoning. Evenly divide mixture into 8 patties. Refrigerate.
2. Make the remoulade sauce: Mix together 1/4 cup mayonnaise, 1 tsp. pickle juice, and 1/2 tsp. Dijonstyle mustard. Refrigerate until serving.
3. Make the salad: In a small bowl, combine the reserved 1 1/2 cups corn from Tuesday, 1 cup quartered cherry tomatoes, 2 Tbs. lime juice, 1 Tbs. chopped basil, and 1/8 tsp. each salt and pepper. Cook 4 crab cakes in 1 Tbs. olive oil in a nonstick skillet over medium-high heat until golden brown, 3 to 4 minutes per side. Repeat with remaining crab cakes. Serve with corn salsa salad and remoulade sauce. Garnish with chives if desired.