Crispy Potato Salad
This Crispy Potato Salad is a game-changer! Golden, crunchy potatoes tossed in a tangy, herby dressing—perfect for BBQs, potlucks, or a simple side dish.
Equipment
- Air Fryer
- Baking Sheet
Ingredients
Crispy Potatoes
- 1.5 lbs baby potatoes halved or whole
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Dressing
- 1/2 cup mayonnaise or Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp honey or maple syrup
- 2 tbsp fresh herbs chives, parsley, or dill, chopped
Optional Add-ins
- 1/4 cup crispy bacon bits optional
- 1/4 cup chopped red onions
- 2 tbsp capers or chopped pickles
- 2 hard-boiled eggs chopped, optional
Instructions
- Preheat your oven to 425°F (220°C) or set your air fryer to 400°F (200°C).
- Toss the potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Spread potatoes on a baking sheet and roast for 30-35 minutes, flipping halfway. If using an air fryer, cook for 20 minutes, shaking the basket halfway.
- While the potatoes cook, whisk together mayo, mustard, vinegar, honey, and herbs to make the dressing.
- Once potatoes are crispy and slightly cooled, toss them with the dressing and optional add-ins.
- Serve warm or chilled and enjoy!
Notes
For the crispiest potatoes, make sure they are dry before roasting. If making ahead, store potatoes separately from the dressing and mix before serving.