Potato salad is a popular dish to serve during the summer, whether you’re having a meal al fresco or heading out on a picnic. However, one food content creator has shared a simple way you can elevate the dish.
Nate Anthony, more popularly known as Bored of Lunch, recently shared a potato salad recipe on TikTok that uses crispy spuds at the heart of the dish. It also uses one of the nation’s favourite appliances to do the job: an air fryer. Nate praises the recipe as “incredible” and the “salad of the summer”.
Nate said: “You need to try this, it’s incredible, it’s made in the air fryer. It’s just like chopped up roasties but with flavours of a potato salad.
The chef lists his own ingredients for the recipe, but this can be made tailored to your tastes. So if you have a potato salad recipe you already love, simply switch the way you prepare the potatoes for the dish.
Nate’s video has been viewed over 530,200 times, receiving 10,500 likes and 27 comments. One person said: “Right?! I’m totally making this for my meal prep, looks so yummy!”
Lilly wrote, “Actually looks good,” while Kathryn agreed, “Yep….I’ll be making this thank you!”
Michelle commented: “Oh this looks class.”
So if you’re looking to elevate your potato salad this summer, this is what you’ll need for Nate’s recipe.
Air Fryer Crispy Potato Salad
Ingredients
- 750g baby potatoes
- 200g bacon lardons (can be pre-cooked bacon)
- 2 tbsp olive oil
- 5 tbsp Greek yoghurt
- 2 tbsp light mayo
- 1 tsp Dijon mustard
- Juice of ½ lemon
- Salt and pepper
- Garlic (optional)
- Chives
- Parsley
Method
Boil your baby potatoes for 30 minutes (or until tender). Line your air fryer with some parchment paper and set your boiled baby potatoes on top.
Take a pint glass and crush the potatoes so they are flat and sprinkle with salt, pepper and plenty of olive oil. Air fry the potatoes for 25 minutes at 200℃ until nice and crispy.
While the potatoes are cooking, prepare your dressing by mixing Greek yoghurt, light mayo, lemon juice, Dijon mustard, garlic (optional), cooked bacon, parsley, chives and some salt and pepper.
Once the potatoes are cooked, let them cool for five minutes and chop them into quarter pieces and pop them into the dressing. Give it a good stir and serve with some chives on top.
Serve and enjoy!