I make this crispy mashed potato salad when I want something healthy and filling. The potatoes turn golden and crispy, while the dressing makes the salad creamy.
It’s made with crispy roasted potatoes, a simple curd-mayo dressing, and fresh veggies. You can serve it as a side or enjoy it on its own for dinner. It’s also great for Thanksgiving.
It takes less than 30 minutes, making it easy for busy days.
How to Make Crispy Mashed Potato Salad
INGREDIENTS:
For the Potatoes
- 8 baby potatoes, boiled
- 1½ tbsp olive oil
- ½ tsp black pepper
- Salt, to taste
For the Veggies
- 1 red onion, chopped
- 1 tomato, chopped
- ½ cucumber, diced
- 2 tbsp fresh coriander, chopped
- 1 tbsp green onion, chopped, for garnish
For the Dressing
- 3 garlic cloves, minced
- 1 cup curd
- 1 tbsp mayonnaise (optional)
- Salt, to taste
- Black pepper, to taste
- Juice of ½ lemon
Step-by-Step Instructions
1. Preheat the air fryer to 400°F (200°C).
2. Line the air fryer basket with parchment paper and place the boiled potatoes on it close together. Use the bottom of a flat bowl or glass to gently press the potatoes until they are thin and flat.
3. Drizzle the olive oil over the potatoes and season with salt and black pepper.
4. Air fry for 20–25 minutes, or until the potatoes turn golden brown and crispy.
5. Meanwhile, make the dressing. Add the curd and mayonnaise to a large bowl and whisk until smooth. Add the chopped tomato, onion, cucumber, coriander, garlic, lemon juice, salt, and pepper. Mix well.
6. Let the potatoes cool, then break them into small, 2-inch pieces. Add them to the bowl with the veggies and dressing.
7. Gently mix everything together and garnish with chopped green onions.
Serve and Enjoy!
Important Recipe Notes:
- Don’t overboil the potatoes. They should be soft enough to flatten but firm enough to keep their shape.
- Make it ahead: If serving the salad later, chop the veggies, prepare the dressing and air fry the potatoes in advance. Keep them separate and mix before serving to keep the potatoes crispy.
- Chop the vegetables very finely. It will help them mix well with the dressing and let the crispy potatoes stand out.
Crispy Mashed Potato Salad
Ingredients
Method
- Preheat the air fryer to 400°F (200°C).
- Line the air fryer basket with parchment paper and place the boiled potatoes on it close together. Use the bottom of a flat bowl or glass to gently press the potatoes until they are thin and flat.
- Drizzle the olive oil over the potatoes and season with salt and black pepper.
- Air fry for 20–25 minutes, or until the potatoes turn golden brown and crispy.
- Meanwhile, make the dressing. Add the curd and mayonnaise to a large bowl and whisk until smooth. Add the chopped tomato, onion, cucumber, coriander, garlic, lemon juice, salt, and pepper. Mix well.
- Let the potatoes cool, then break them into small, 2-inch pieces. Add them to the bowl with the veggies and dressing.
- Gently mix everything together and garnish with chopped green onions.