Air Fryer Potato Salad

This Air Fryer Potato Salad is like a loaded baked potato with air fried baby potatoes, bacon, cheddar and chives, all tossed in a homemade ranch dressing!

Course Side Dish

Cuisine American, Canadian

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings side servings

Calories 346kcal

Author Leanne Combden

Ingredients

For the dressing:

½ cup Greek yogurt I prefer 5% milk fat
⅓ cup full fat mayo
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh chives (or 1 teaspoon dried)
1 tablespoon chopped fresh dill (or 1 teaspoon dried)
1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
½ teaspoon apple cider vinegar (or white vinegar)
2 garlic cloves minced or chopped
½ teaspoon onion powder
½ teaspoon fine sea salt
¼ teaspoon black pepper
2 tablespoons milk (plant-based or dairy)

For the salad:

2 pounds baby red potatoes (or baby gold)
2 tablespoons olive oil
2 teaspoons Italian seasoning
½ cup cooked, crumbled bacon (about 5-6 slices)
½ cup grated sharp cheddar cheese
1 tablespoon chopped fresh chives

US Customary - Metric

Instructions

Add all of the dressing ingredients to a bowl and whisk until combined. Cover and store in the fridge until ready to use.
Cut the potatoes in half and add them to a large bowl. Add oil and Italian seasoning and toss together until well coated.
Place the potatoes in the air fryer basket.
Air fry on 400F for 20-25 minutes, or until fork tender. Stop to shake the basket a few times to rotate the potatoes around.
Transfer the potatoes to a large bowl and let cool to room temperature. (You can also serve the salad warm, if you prefer).
Add the bacon, cheese and chives (reserving some to garnish). Pour on some of the dressing, toss to combine and add more if desired.
Serve immediately with remaining bacon, cheese and chives, or cover and store in the fridge until ready to serve.

Notes

Add as much dressing as you like. The recipe makes a lot of dressing, so I recommend starting with a little, and then adding more to suit your taste.
Using dried herbs. If you don't have fresh herbs, it's totally fine to substitute with dried herbs. Just reduce the amount by ⅓ as dried herbs are more potent than fresh.
Bacon and cheese. You can toss it all into the salad at once, but I like to reserve some to serve on top for a loaded baked potato presentation.
If serving cold. Let the potatoes come to room temperature before dressing them.
If serving warm. The cheese will melt a little in the salad. I usually serve this one warm when I know we're not going to have leftovers!

Nutrition