Did you know you can roast a mayonnaise-based potato salad? It sounds crazy, but because the mayonnaise contains oil, it helps the potatoes crisp up when cooked. To make life a little easier, I’m using the air fryer to do all the work!
| Level: | Easy |
| Total: | 20 min |
| Active: | 5 min |
| Yield: | 3 to 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 5 min |
| Yield: | 3 to 4 servings |
Ingredients
- Deselect All
- 3 to 4 cups leftover potato salad, such as Valerie Bertinelli’s Classic Potato Salad, recipe follows
- Kosher salt and freshly ground black pepper
- 2 pounds 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
- Transfer the potato salad to the basket of an air fryer and spread into an even layer. Set the air fryer for 350 degrees F and cook for 15 minutes, stirring halfway through.
- Remove the potato salad from the air fryer and season with salt and pepper. Serve immediately.
- Add the potatoes to a large pot and fill with cold water. Generously season with salt and bring to a boil over high heat. Continue cooking until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and let cool to room temperature. Cut the potatoes in halves or quarters to create bite-sized pieces.
- Add the mayo, green onions, mustard, dill, garlic powder, onion powder and celery to a mixing bowl. Mix to combine. Add the potatoes and toss to completely coat in the dressing. Season with salt and pepper. Serve room temperature or cold. The potato salad can be stored in an airtight container in the fridge for up to 4 days.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 489 |
| Total Fat | 34 g |
| Saturated Fat | 5 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 17 mg |
| Sodium | 695 mg |
| Serving Size | 1 of 4 servings |
| Calories | 489 |
| Total Fat | 34 g |
| Saturated Fat | 5 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 17 mg |
| Sodium | 695 mg |
Reviews
This was an interesting concept. I would change a couple of things if I make it again. First salt the potato water VERY generously. Yukons need that. Cut the cooked potatoes small (1/2 inch), cut down on the mustard in the recipe by half and air fry them for 20 minutes so that they get really brown and crispy. I will miss her show!!
Do you think you can do almost the same thing if you bake this in the oven? I don’t have an air fryer.