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Author:
Kevin Curry
Air-fried Cajun Potato Salad
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Air-fried Cajun Potato Salad
Ingredients for 6 servings
Substitution
Note
- 2 1/2 lb red potatoes, quartered
- 2 tablespoons avocado oil (or grapeseed, coconut or vegetable)
- 3 tablespoons The Fit Cook Southern Creole
- pinch of sea salt & pepper
- 2 slices cooked bacon, chopped and crumbled
- Salad sauce
- 2/3 cup light mayo (I used olive oil mayo)
- 7oz 2% Greek yogurt
- 1/8 cup Dijon mustard (or more to taste)
- 5 BOILED eggs, chopped
- 1 cup diced Dill pickles (OR sweet if you prefer)
- 1/2 medium red onion, diced
- sea salt & pepper to taste
Steps
Step 1
Set the air-fryer to 400F (or oven to 420F).
Step 2
In a large bowl, toss the sliced potatoes with oil and seasoning. Add the potatoes to the air-fryer basket. Air-fry for about 20 minutes, or until the potatoes are cooked through and the edges are crispy.
Step 3
Mix together the ingredients for the sauce.
Step 4
Cook up some bacon in a skillet until crispy. Allow the pieces to cool on a paper towel, then chop into pieces.
Step 5
Once the potatoes have finished air-frying, LIGHTLY mash about 40-50% of the potatoes in a bowl, then fold in the remaining potatoes and mix together. Add the sauce and the remaining ingredients and fold everything together.
Step 6
Season to taste using salt & pepper, dill (or sweet) pickles, mustard or Greek yogurt. Cover with plastic and store in the fridge for at least 20 minutes, but it’s much better overnight.
Air-fried Cajun Potato Salad
Kevin Curry
INGREDIENTS
- 2 1/2 lb red potatoes, quartered
- 2 tablespoons avocado oil (or grapeseed, coconut or vegetable)
- 3 tablespoons The Fit Cook Southern Creole
- pinch of sea salt & pepper
- 2 slices cooked bacon, chopped and crumbled
- Salad sauce
- 2/3 cup light mayo (I used olive oil mayo)
- 7oz 2% Greek yogurt
- 1/8 cup Dijon mustard (or more to taste)
- 5 BOILED eggs, chopped
- 1 cup diced Dill pickles (OR sweet if you prefer)
- 1/2 medium red onion, diced
- sea salt & pepper to taste
INSTRUCTIONS
-
Set the air-fryer to 400F (or oven to 420F).
-
In a large bowl, toss the sliced potatoes with oil and seasoning. Add the potatoes to the air-fryer basket. Air-fry for about 20 minutes, or until the potatoes are cooked through and the edges are crispy.
-
Mix together the ingredients for the sauce.
-
Cook up some bacon in a skillet until crispy. Allow the pieces to cool on a paper towel, then chop into pieces.
-
Once the potatoes have finished air-frying, LIGHTLY mash about 40-50% of the potatoes in a bowl, then fold in the remaining potatoes and mix together. Add the sauce and the remaining ingredients and fold everything together.
-
Season to taste using salt & pepper, dill (or sweet) pickles, mustard or Greek yogurt. Cover with plastic and store in the fridge for at least 20 minutes, but it’s much better overnight.
