Air fryer leftover potato salad
Try this delicious air fryer leftover potato salad recipe. Enjoy the flavorful blend of crispy potatoes, tangy dressing, and fresh herbs in every bite.
Ingredients:
- 3 to 4 cups leftover potato salad, such as Valerie Bertinelli's Classic Potato Salad, recipe follows
- Kosher salt and freshly ground black pepper
- 910g petite Yukon gold potatoes
- Kosher salt and freshly ground black pepper
- 3/4 cup mayonnaise
- 1/2 cup sliced green onions
- 1 tablespoon yellow mustard
- 2 teaspoons chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 stalk celery, chopped
Instructions:
- Place the potato salad in the air fryer basket, spreading it out evenly. Set the temperature to 180 °C and air fry for 15 minutes, remembering to stir halfway through the cooking process.
- Once the potato salad is done, take it out of the air fryer and season it with salt and pepper. Serve it while it's still hot.
- In a large pot, immerse the potatoes in cold water. Season generously with salt and bring to a boil over high heat. Cook until the potatoes are soft, which should take about 10 to 15 minutes. Drain and let the potatoes cool down to room temperature. Cut them into small pieces by halving or quartering them.
- Combine mayo, green onions, mustard, dill, garlic powder, onion powder, and celery in a mixing bowl. Mix everything together well. Add the cooked potatoes and toss them until they are completely coated with the dressing. Season with salt and pepper. Serve the potato salad at room temperature or chilled. It can be stored in a sealed container in the refrigerator for up to 4 days.
Summary:
- Calories: 1955 kcal
- Fat: 135 g
- Protein: 22 g
- Carbs: 171 g
- Potassium: 4249 mg
- Magnesium: 246 mg