Air Fryer Potato Salad
Air Fryer Potato Salad combines golden baby potatoes, crisp bacon, chives, and a creamy mayonnaise-sour cream dressing with savory French onion flavor. It is a dependable side for cookouts, dinner plates, and make-ahead lunches when you want more texture than boiled potato salad.
Equipment
- Air fryer
- Mixing bowls
- Tongs
Ingredients
- 2 tablespoons olive oil
- 40 g French onion soup mix 1 packet
- 1 kg baby coliban or chat potatoes halved
- 4 streaky bacon rashers
- 185 g whole egg mayonnaise about 3/4 cup
- 125 g sour cream about 1/2 cup
- 1 tablespoon fresh lemon juice
- 1/2 bunch fresh chives chopped
Instructions
- Wash, dry, and halve the baby potatoes so the pieces are similar in size.
- Toss the potatoes with olive oil and French onion soup mix until evenly coated.
- Preheat the air fryer to 390°F for 2-3 minutes, then arrange the potatoes in a single layer.
- Air fry for 22-24 minutes, shaking halfway, until the potatoes are golden and fork-tender.
- Air fry the bacon at 380°F for 7-9 minutes until crisp, then chop it into small pieces.
- Mix mayonnaise, sour cream, lemon juice, and most of the chives in a large bowl.
- Fold in the warm potatoes and bacon, garnish with remaining chives, and serve warm or chilled.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days and stir gently before serving.
Reheating: Fully dressed potato salad is best eaten cold or at room temperature. Reheat undressed potatoes at 350°F for 3-5 minutes before adding dressing.
Air Fryer Tips: Keep the potatoes in a single layer and shake halfway so the cut sides brown instead of steaming.
Extra Crispy Tips: Pat the potatoes dry, use a light oil coating, and cook in batches if your basket is small.
Variations: Add Dijon mustard, chopped dill, celery, green onions, or shaved Parmesan for a different finish.