Did you know that you can make crispy potato salad by simply using the air fryer? Finished with a tangy sour cream and chive and mayonnaise dressing, this dish is set to be the best side at your next barbecue feast.
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2 tbsp olive oil
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185g (¾ cup) whole egg mayonnaise
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40g pkt French onion soup mix
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1kg baby coliban (chat) potatoes, halved
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4 streaky bacon rashers
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125g (½ cup) sour cream
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1 tbsp fresh lemon juice
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½ bunch chopped fresh chives
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Select all ingredients
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Combine the oil, 60g (¼ cup) mayonnaise and the soup mix in a bowl. Add potato and toss to combine. Place in the basket of an air fryer. Air fry at 200C for 15 minutes. Shake the basket to toss potatoes. Place bacon rashers on top of the potatoes. Air fry at 160C and for a further 10 minutes.
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Combine remaining mayonnaise, sour cream, lemon juice and chives in a jug. Season with pepper. Transfer potatoes to a serving bowl. Pour over sour cream mixture. Coarsely chop the bacon. Scatter over potatoes to serve.
