Potato salad has got to be the quintessential summer side dish. It goes with barbecues, pot lucks, and parties like nothing else. Instead of tending potatoes over a hot stove, now I’m making air fryer potato salad. The roasted potatoes add a whole new level to classic potato salad!
Why You’ll Love This Recipe
Imagine your favorite creamy potato salad. Now, replace the mushy potatoes in it with some air fried roasted potatoes. Yep, it creates something amazing both in flavor and textures!
Like most potato salads, you can still completely adjust the dressing, seasonings, and additions to your personal taste. I’m using a classic mayo based dressing here, and you can enjoy this salad warm right after making it or cold (I actually prefer it cold).
It’s the perfect classic BBQ side, but it’s also great for a picnic, beach day, and more! From the backyard barbecue to a summer weeknight, this side dish frequently makes our table.
However, you can swap it up and make all sorts of variations like loaded potato salad, potato salad with vinegar dressing, or even check out my Air Fryer German Potato Salad for a hot option!
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What You’ll Need: Ingredients
- 3 Medium russet potatoes (peeled and cut into ½” cubes)
- 1 Tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 2 Large eggs
- 3 Tbsp diced sweet onion (such as Vidalia)
- ½ cup mayonnaise (or more to taste)
- 1 Tbsp Dijon mustard
- 2 Tbsp apple cider vinegar
- ½ tsp parsley
Ingredient Tips and Variations
- You can use other varieties of potatoes if desired (I also like fingerling potatoes), though cooking time may vary slightly
- The seasonings are entirely adjustable and swappable. Sometimes I add some Cajun seasoning or cayenne for a kick, onion powder, chives, and fresh dill or other fresh herbs are other popular options as well
- You may omit the eggs if preferred
- In addition to onion, feel free to add about ¼ cup of diced celery if you like, or some chopped dill pickles. You can also substitute a red onion here if preferred
- The Dijon mustard can be swapped for yellow mustard (or another mustard preference), though it will change the overall flavor
- For a loaded variation, swap sour cream for mayo and add cooked diced bacon, fresh chives or green onions, and shredded cheese on top of the potatoes
How to Make Air Fryer Potato Salad
- Preheat your air fryer to 300°F
- Place the eggs into the preheated air fryer basket
- Cook for 13 minutes, then carefully remove to an ice bath
- While the eggs are cooking, in a large mixing bowl toss the cubed potatoes with the olive oil, salt, pepper, and paprika, mixing until well coated
- Add the potatoes to the preheated air fryer basket in a single layer
- Increase the temperature to 400°F and cook on the air fry setting for 15-20 minutes, pausing to stir or shake the basket every 5 minutes, until potatoes are fork tender and browned at the edges
- Make the sauce by combining the diced onion, mayonnaise, Dijon, vinegar, and parsley
- Peel and roughly chop the eggs, adding them to the sauce
- When potatoes are done, add them to the sauce mixture in a serving bowl and toss to coat thoroughly. Taste and adjust salt and pepper if needed
- Enjoy immediately, at room temperature, or chill for at least 2 hours to serve as a cold potato salad
What to Serve With Potato Salad
- Deviled eggs
- Chicken skewers
- Barbecue shrimp
- Burgers
- Steaks
- Bratwurst
- Hot dogs
- Ribs
- Pulled pork
- Grilled salmon
- Sandwiches
- Coleslaw
- Cucumber salad
- Green salad
- Roasted vegetables
- Baked beans
- Corn on the cob
- Mac and cheese
- Garlic bread
- Fresh watermelon
There are a variety of dishes that you can serve with potato salad, including a tasty main course and additional sides. Anything that you’d enjoy at a backyard barbecue is always a great option!
Try my creamy air fryer potato salad with delicious Air Fryer Chicken Skewers, juicy Bacon Wrapped Filet in the Air Fryer, plump Air Fryer Bacon Wrapped Brats, with easy Air Fryer Brisket Sandwich, or a zesty Vinegar Cucumber Onion Salad, and wash it down with a fresh Cucumber Watermelon Agua Fresca.
Recipe FAQs
How to Cook Potatoes in the Air Fryer for Potato Salad?
To cook potatoes in the air fryer for potato salad, peel and cut into roughly ½” cubes. Coat in olive oil and seasonings as desired, but salt and pepper at a minimum. Cook in the air fryer for 20 minutes at 400°F, or until browned and tender.
After the potatoes finish cooking, add the dressing for your potato salad. Note that times will vary slightly based on the exact size and type of your potatoes, as well as your specific air fryer.
Is It OK to Cook Potatoes the Day Before Making a Potato Salad?
Yes, you can cook potatoes the day before making a potato salad. However, dressing the potatoes before refrigerating them gives the dressing time to absorb and let the flavors meld.
However, you can certainly cook the potatoes up to 24 hours in advance and store them in the refrigerator until you are ready to dress and serve.
Why Do You Put Vinegar in Potato Salad?
You put vinegar in potato salad to add an acidic note or a tanginess, which helps cut through the rich, creamy mayonnaise that’s most often the base. It helps to keep your flavors more balanced.
This is one of those cases where there is too much of a good thing though, as only a small amount is needed so as to not overpower the dish. Use 1-2 Tbsp of vinegar per ½ cup of mayonnaise.
Do You Need to Peel Potatoes For Potato Salad?
No, you do not need to peel potatoes for potato salad. Peeling does, however, give the classic creamy look to the salad.
If you prefer to leave the skins on for the roasted color or their nutritional value, feel free.
Tips For the Best Air Fryer Potato Salad
- You can also boil your eggs on the stove in lieu of cooking them in the air fryer if you prefer
- Feel free to leave your potatoes unpeeled if you like the skins. It helps add a more fried look to the potato salad with the dark, crispy skins
Storage Tips
- Store leftover roasted potato salad in an airtight container in the fridge for up to 5 days
- You may also make air fried potatoes up to a day ahead of time and refrigerate them. Dress just prior to serving!
- Easy Air Fryer Mashed Potato Balls
Final Thoughts
This creamy air fryer potato salad is a modern spin on the classic summer barbecue side dish. Roasted air fried potatoes are the star of the show, complimented by a creamy dressing that’s perfect with your hot dogs, burgers, and other grilled foods.
Of course, if you’re not a fan of mayo and the creamy texture, this potato salad is equally delicious with other dressings as well. Turn it into a loaded version or a vinaigrette version if you prefer!
No more standing over the stove and feeling hot during those summer months! Just toss the potatoes in the air fryer while you mix up the dressing and everything comes out perfectly with little effort.
Katie’s tip
If you want more, you can turn these flavors into a party appetizer option by making my air fryer Deviled Potatoes!
Creamy Air Fryer Potato Salad With Roasted Air Fried Potatoes
Equipment
- Spatula or spoon (for stirring)
Ingredients
- 3 Medium russet potatoes (peeled and cut into ½” cubes)
- 1 Tbsp olive oil
- 1 Tsp salt
- ½ Tsp black pepper
- ½ Tsp paprika
- 2 Large eggs
- 3 Tbsp minced sweet onion (such as Vidalia)
- ½ Cup mayonnaise (or more or less to taste)
- 1 Tbsp Dijon mustard
- 2 Tbsp apple cider vinegar
- ½ Tsp parsley (dried or 1 tsp minced fresh)
Instructions
- Preheat your air fryer to 300°F
- Place the eggs into the preheated air fryer basket2 Large eggs
- Cook for 13 minutes, then carefully remove to an ice bath
- While the eggs are cooking, in a medium bowl toss the cubed potatoes with the olive oil, salt, pepper, and paprika, mixing until well coated3 Medium russet potatoes, 1 Tbsp olive oil, 1 Tsp salt, ½ Tsp black pepper, ½ Tsp paprika
- Add the potatoes to the preheated air fryer basket in a single layer
- Increase the temperature to 400°F and cook on the air fry setting for 15-20 minutes, pausing to stir or shake the basket every 5 minutes, until potatoes are tender and browned at the edges
- Make the sauce by combining the diced onion, mayonnaise, Dijon, vinegar, and parsley3 Tbsp minced sweet onion, ½ Cup mayonnaise, 1 Tbsp Dijon mustard, 2 Tbsp apple cider vinegar, ½ Tsp parsley
- Peel and roughly chop the eggs, adding them to the sauce
- When potatoes are done, add them to the sauce mixture and toss to coat thoroughly. Taste and adjust salt and pepper if needed
- Enjoy immediately, or chill for at least 2 hours to serve as a cold potato salad
Notes
- You can use other varieties of potatoes if desired, though cooking time may vary slightly
- The seasonings are entirely adjustable and swappable. Sometimes I add some Cajun seasoning or cayenne for a kick, chives and dill are other popular options as well
- You may omit the eggs if preferred
- In addition to onion, feel free to add about ¼ cup of diced celery if you like, or some chopped pickles
- For a loaded variation, swap sour cream for mayo and add cooked diced bacon, chives, and shredded cheese
- You can also boil your eggs on the stove in lieu of cooking them in the air fryer if you prefer
- Feel free to leave your potatoes unpeeled if you like the skins. It helps add a more fried look to the potato salad with the dark, crispy skins
- You may also make air fried potatoes up to a day ahead of time and refrigerate them. Dress just prior to serving!
- Exact nutritional values will vary based on brand of ingredients, any adjustments or sides added, and quantity consumed, so please consider this a guideline only
Nutrition
