If you ask me, the air fryer has changed how we look at potato salad.
This warm side dish puts a new spin on the classic summer favorite by using crispy, golden air-fried potatoes instead of the usual boiled ones. The outside gets a nice crunch while the inside stays perfectly tender.
The potatoes are tossed with the familiar potato salad ingredients – creamy mayo, crunchy celery, and zippy pickles – but the air fryer gives everything a different personality. It’s like your grandmother’s recipe got a modern makeover.
It’s a crowd-pleasing twist that works just as well at summer barbecues as it does at winter comfort food dinners.
Why You’ll Love This Potato Salad
- Healthier cooking method – Using the air fryer instead of boiling means less oil absorption while still achieving perfectly cooked potatoes with slightly crispy edges.
- Time-saving technique – The air fryer cooks potatoes faster than traditional boiling methods, and you won’t have to wait for a pot of water to come to a boil.
- Better texture – Air frying creates potatoes with a slightly crispy exterior while maintaining a creamy interior – no mushy, waterlogged potatoes here!
- Classic flavors – This recipe keeps all the traditional potato salad ingredients you know and love, just with an improved cooking technique.
- Make-ahead friendly – You can prepare this salad in advance and store it in the fridge, making it perfect for meal prep or summer gatherings.
What Kind of Potatoes Should I Use?
While this recipe calls for russet potatoes, you’ve actually got several good options for making potato salad. Russets work well because they’re starchy and tender when cooked, but you could also use Yukon Golds if you want potatoes that hold their shape a bit better and have a naturally buttery taste. Red potatoes are another solid choice – they’re waxier and less starchy, which means they won’t fall apart as easily when you’re mixing your salad together. Just make sure whatever potatoes you choose are cut into even-sized pieces so they cook at the same rate in your air fryer. If you’re using really large potatoes, you might want to cut them slightly smaller than the recipe suggests to ensure they cook through properly.
Options for Substitutions
This modern take on potato salad is pretty adaptable – here are some easy swaps you can try:
- Russet potatoes: You can swap russets with Yukon Gold or red potatoes – they’ll hold their shape nicely too. Just keep the pieces the same size for even cooking.
- Vidalia onion: Any sweet onion works here, or try red onion for a sharper taste. Green onions are great too – use about 4-5 tablespoons chopped.
- Mayonnaise: Not a mayo fan? Try Greek yogurt or mashed avocado instead. For a lighter version, go half mayo and half Greek yogurt.
- Apple cider vinegar: White vinegar or rice vinegar work just fine. Lemon juice is another good option – use the same amount.
- Dijon mustard: Yellow mustard or whole grain mustard can step in for Dijon. If using yellow mustard, start with 2 teaspoons since it’s stronger.
- Olive oil: Any neutral cooking oil like avocado or vegetable oil will work for air frying the potatoes.
Watch Out for These Mistakes While Cooking
The biggest mistake when making air fryer potato salad is overcrowding the basket – make sure to arrange your potato cubes in a single layer with some space between them, working in batches if needed for even browning and crispiness. A common error is not drying the potatoes thoroughly after cutting them, which can lead to steaming instead of roasting – pat them completely dry with paper towels before tossing with oil and seasonings. To prevent undercooked potatoes, test them with a fork after air frying (they should be easily pierced but not mushy), and remember to let them cool completely before mixing with the mayonnaise-based dressing to avoid a greasy, separated mess. For the best flavor development, try mixing the dressing ingredients separately and letting the finished salad chill for at least an hour before serving, allowing the flavors to meld together perfectly.
What to Serve With Potato Salad?
This air fryer potato salad makes a perfect side dish for all your backyard cookouts and summer gatherings! It pairs wonderfully with grilled meats like hamburgers, hot dogs, or BBQ chicken – basically anything you’d cook on the grill. For a complete picnic spread, serve it alongside some crunchy coleslaw, baked beans, or corn on the cob. If you’re going for a lighter meal, it also works great next to a grilled piece of fish or even as part of a sandwich plate with cold cuts and fresh veggies.
Storage Instructions
Keep Cool: This air fryer potato salad needs to be kept in the fridge in an airtight container. It’ll stay fresh and tasty for up to 4 days. Since it contains mayonnaise, make sure not to leave it out at room temperature for more than 2 hours for food safety.
Make Ahead: Want to prep this in advance? You can air fry the potatoes and boil the eggs up to 2 days ahead. Just store them separately in the fridge, then mix everything together with the dressing when you’re ready to serve. The flavors actually get better after sitting for a few hours!
Pack for Picnics: If you’re taking this potato salad to a picnic or potluck, keep it cold by placing the container on ice or using an insulated cooler. For best results, I like to put the serving bowl on top of a larger bowl filled with ice to keep it chilled throughout the event.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 18-22 g
- Fat: 50-55 g
- Carbohydrates: 70-80 g
Ingredients
- 3 medium russet potatoes (peeled and diced into ½ inch cubes)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 large eggs
- 3 tablespoons finely chopped sweet onion (like vidalia)
- 1/2 cup mayonnaise (adjust to taste)
- 1 tablespoon dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon dried parsley (or 1 teaspoon chopped fresh)
Step 1: Cook the Eggs
Begin by preheating your air fryer to 300°F.
Once preheated, place the eggs into the air fryer basket and cook for 13 minutes.
After cooking, carefully remove the eggs and place them into an ice bath to cool.
This will make them easier to peel later.
Step 2: Prepare and Cook the Potatoes
While the eggs are cooking, take a medium-sized bowl and toss the cubed potatoes with olive oil, salt, pepper, and paprika.
Mix until the potatoes are well coated.
Once the potatoes are ready, increase the air fryer temperature to 400°F.
Add the seasoned potatoes to the air fryer basket in a single layer and cook on the air fry setting for 15-20 minutes.
Make sure to pause and stir or shake the basket every 5 minutes to ensure even cooking.
The potatoes are done when they are tender and browned at the edges.
Step 3: Make the Sauce
While the potatoes are cooking, prepare the sauce by combining diced onion, mayonnaise, Dijon mustard, vinegar, and parsley in a bowl.
Mix everything together until well blended.
Step 4: Combine Eggs with Sauce
Once the eggs have cooled in the ice bath, peel them and roughly chop them.
Add the chopped eggs to the sauce mixture, stirring to combine.
Step 5: Mix and Serve
When the potatoes are finished cooking, add them to the bowl with the sauce and chopped eggs.
Toss everything together to coat the potatoes thoroughly.
Taste and adjust seasoning with additional salt and pepper if needed.
Step 6: Enjoy
This dish can be enjoyed immediately while warm, or it can be chilled for at least 2 hours in the refrigerator to serve as a cold potato salad.
Enjoy your flavorful and hearty potato salad!
