The Best Air Fryer Potato Salad Recipe (25 mins)
Let's take your taste buds on a wild ride with an irresistible Air Fryer Potato Salad that's unlike any other! This dreamy potato salad recipe is made with the combination of roasted potatoes, broccoli, cherry tomatoes and crunchy pecans! And no mayo!
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!