Description
Crispy air-fried potatoes tossed in a creamy, tangy dressing with fresh herbs and green onions for a comforting yet modern twist on classic potato salad.
Ingredients
Scale
- 2 pounds baby potatoes, scrubbed and halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/3 cup green onions, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the air fryer to 400°F.
- Boil the baby potatoes until just fork-tender, then drain and let them steam dry for a few minutes.
- In a large bowl, toss the warm potatoes with olive oil, salt, and black pepper.
- Lightly grease the air fryer basket and arrange the potatoes in a single layer.
- Air fry for 15 to 18 minutes, shaking halfway through, until golden and crispy.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar.
- Stir in the chopped green onions and fresh parsley.
- Gently toss the hot crispy potatoes with the dressing just before serving.
Notes
- For extra crispiness, avoid overcrowding the air fryer basket.
- The dressing can be adjusted with more vinegar or mustard to taste.
- Best enjoyed slightly warm, but also delicious chilled.