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Crispy Mashed Potato Salad

This crispy mashed potato salad is a simple, filling dish made with golden roasted potatoes, a creamy curd-mayo dressing, and fresh vegetables. It works well as a side dish or a light dinner and is also a great option for Thanksgiving. The potatoes turn crispy on the outside, while the creamy dressing adds a nice balance. Best of all, it takes less than 30 minutes to make, making it perfect for busy days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 people
Ingredients Method

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

Method
 

  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.