Calling all my fellow foodies! I’m about to take your taste buds on a wild ride with an irresistible Air Fryer Potato Salad that’s unlike any other!
Picture tender roasted potatoes and charred broccoli, harmoniously mingling with halved cherry tomatoes, diced green onions, and toasted sugared pecans. All topped with a fresh creamy dressing that doesn’t contain any mayo!
This salad is not just a feast for the eyes, but a delight for the palate, that you’ll want to make for all of your friends and family!
Let me show you how its done!
So what’s in it?
- 1 pound small yellow potatoes (those little flavor bombs!)
- 1 bunch fresh broccoli (the charred green warriors)
- 1 cup halved cherry tomatoes (for juicy shenanigans)
- 1/2 cup diced green onion (to make your taste buds dance)
- 1/2 cup chopped pecans (the toasted nutty rockstars)
- 6 tablespoons extra-virgin olive oil (a Mediterranean cook’s must-have)
- 2 tablespoons Dijon mustard (because we need some sass!)
- 1 tablespoon Italian seasoning (for a Mediterranean twist)
- 2 cloves garlic (minced, garlic lovers unite!)
- 2 tablespoons honey (a touch of sweet seduction)
- 2 tablespoons lemon juice (a zesty high-five)
- Salt and pepper (to be the taste referee)
The instructions are super easy:
- Ready your air fryer to sizzle at 400°F (200°C) for this Fry-tastic Flavor Fiesta!
- Cut the small yellow potatoes in half and toss them in a bowl with 2 tablespoons of extra-virgin olive oil, salt, and pepper. Air fry them for about 15-20 minutes until they’re rocking a crisp golden-brown exterior – potato perfection!
- While the potato party is getting wild, let’s prep your broccoli by cutting off their leafy crowns and blanching the florets in boiling water for 2-3 minutes.
- After10-12 minutes of the potatoes air frying, add the blanched broccoli to the air fryer. Let them get slightly charred.
- Once your potatoes and broccoli have rocked the air fryer stage, whisk them off to a large bowl and set aside.
- Now, cut your cherry tomatoes in half and dice up those green onions and toss them in the bowl.
- Line your air fryer with tin foil, place the chopped pecans on it, and sprinkle them with granulated sugar. Air fry those nuts until they’re toasted to pecan perfection then toss in the bowl.
- It’s dressing time! In a blender or bowl, blend 4 tablespoon of extra-virgin olive oil, Dijon mustard, honey, minced garlic, lemon juice, Italian seasoning, salt, and pepper until well combined.
- Drizzle this saucy goodness over the salad stars, and give a gentle toss.
Storage Instructions:
Listen up! This Air Fryer Potato Salad is meant to be savored fresh for the ultimate flavor experience. But if you do have some encore-worthy leftovers, stash them in an airtight container in the fridge for up to one day.
Note: The salad might lose some of its crispiness, but the flavor will still go on!
Variations and Substitutions:
Potatoes – Instead of small yellow potatoes, you can use baby red potatoes, fingerling potatoes, or even sweet potatoes for a unique twist. Each variety will bring its own flavor and texture to the salad.
Broccoli – If you’re not a fan of broccoli, try using cauliflower florets for a milder flavor. It’ll still roast beautifully in the air fryer and add a wonderful texture to the salad.
Cherry Tomatoes – Swap cherry tomatoes with grape tomatoes or diced regular tomatoes. You can also use sun-dried tomatoes for an intense burst of flavor!
Pecans – If pecans are not your thing, feel free to use walnuts, almonds, or even pumpkin seeds for a different nutty crunch.
Honey – Vegans can substitute honey with maple syrup for a delightful sweetness. Agave nectar is another plant-based alternative.
Perfect Pairings:
This Air Fryer Potato Salad knows how to share the spotlight! Pair it with my Creamy Greek chicken Marinade or my super easy flaky Salmon Pinwheels recipe for a culinary collaboration that’s pure harmony!
Don’t forget to raise your glasses to this feast of flavors with a chilled Chardonnay or a refreshing glass of Sauvignon Blanc. The wine waltz will make this salad even more epic!
If you’re in the market for a new air fryer, I highly recommend the one we have in our home. It is the Cosori Air fryer and we love how large the basket is!
There you have it – an air fryer adventure like no other! Feel free to mix and match the substitutions to create a personalized version of the Air Fryer Potato Salad that suits your taste buds and dietary needs. The Mediterranean flavor adventure awaits! 🥗🧂🍋🍴
The Best Air Fryer Potato Salad Recipe (25 mins)
Equipment
- 1 air fryer
- 1 Small blender or whisk
Ingredients
The Salad
- 1 pound baby yellow potatoes halved
- 2 tbsp olive oil extra virgin
- 1 bunch fresh broccoli
- 1 cup cherry tomatoes halved
- 1/2 cup green onions diced
- 1/2 cup pecans chopped
The Dressing
- 4 tbsp olive oil extra virgin
- 2 tbsp Dijon mustard
- 1 tbsp Italian seasoning
- 2 cloves garlic minced
- 2 tbsp honey
- 2 tbsp lemon juice
- salt and pepper to taste
Instructions
- Ready your air fryer to sizzle at 400°F (200°C)
- Cut the small yellow potatoes in half and toss them in a bowl with 2 tablespoons of extra-virgin olive oil, salt, and pepper. Air fry them for about 15-20 minutes until they're rocking a crisp golden-brown exterior
- Prep your broccoli by cutting off their leafy crowns and blanching the florets in boiling water for 2-3 minutes.
- After 10-12 minutes of the potatoes air frying, add the blanched broccoli to the air fryer. Let them get slightly charred.
- Once your potatoes and broccoli have rocked the air fryer stage, whisk them off to a large bowl and set aside.
- Now, cut your cherry tomatoes in half and dice up those green onions and toss them in the bowl.
- Line your air fryer with tin foil, place the chopped pecans on it, and sprinkle them with granulated sugar. Air fry those nuts until they're toasted to pecan perfection then toss in the bowl.
- It's dressing time! In a blender or bowl, blend 4 tablespoon of extra-virgin olive oil, Dijon mustard, honey, minced garlic, lemon juice, Italian seasoning, salt, and pepper until well combined.
- Add the dressing in tot he bowl of salad and give a gentle toss and serve!