Delicious Curly Fries Potato Salad for Your Next Picnic
This Curly Fries Potato Salad combines crispy air-fried potato curls with fresh herbs and a creamy vegan dressing for a refreshing side dish.
Equipment
- Air fryer
Ingredients
For the Salad
- 2 lbs Frozen air-fried potato curls These provide the signature crunch that makes this salad so special.
- 1 Medium Cucumber Deseeded and finely chopped for a refreshing crunch.
- 0.5 Medium Red onion Finely chopped to add subtle sweetness and vibrant color.
- 0.5 cup Pickles Diced for a tangy kick that complements the flavors beautifully.
For the Dressing
- 0.75 cup Plant-based yogurt Unsweetened, this gives creaminess without the heaviness of traditional mayo.
- 0.5 cup Vegan mayo Adds richness and enhances the creamy texture of the dressing.
- 2 tsp Dijon mustard For a hint of tang that perfectly balances the richness.
- 0.5 Large Lemon juice A splash of acidity to brighten up the whole salad.
- 0.25 cup Fresh parsley Chopped for a burst of herbaceous flavor.
- 0.25 cup Fresh dill This aromatic herb adds a refreshing taste that pairs wonderfully with potatoes.
For Seasoning
- Salt To taste; enhances the overall flavor profile.
- Black pepper To taste; adds a nice heat that complements the creaminess.
- Smoked paprika For a unique smoky flavor that elevates the dressing.
- Mustard powder A subtle hint of spice that rounds out the dressing.
- Garlic powder For a touch of warmth and depth in flavor.
- Onion powder Adds additional savoriness without the raw bite.
For Garnish
- 2 tbsp Chives Optional but perfect for a pop of color and mild oniony flavor.
- Additional parsley and dill For garnishing and an extra sprinkle of freshness.
Instructions
Steps to Make
- Preheat your air fryer to 200°C (390°F). Set it up while you prepare your ingredients, ensuring a smooth cooking experience and crispy potato curls.
- Arrange the potato curls in a single layer and air fry for 10–12 minutes. Shake them halfway through to ensure even cooking until they’re golden and crispy. Set aside a handful for garnish.
- Whisk together the plant-based yogurt, vegan mayo, Dijon mustard, lemon juice, parsley, dill, and seasonings in a large bowl. Taste and adjust the seasoning until it’s just right for your palate.
- Deseed and finely chop the cucumber. Also, finely slice the red onion and dice the pickles to bring that unbeatable crunch and freshness to your salad.
- Fold the cucumber, red onion, and pickles into the dressing. Gently mix until everything is evenly coated, creating a deliciously creamy base for your salad.
- Toss in the air-fried potato curls gently, ensuring each piece is coated while reserving some for that beautiful garnish on top.
- Transfer the salad to a serving bowl. Garnish with the reserved crispy potato curls, extra parsley, dill, and a sprinkle of black pepper. Serve immediately for the best texture and taste!
Notes
Crispiness is key; serve immediately after tossing. Store the dressing and potato curls separately if needed. Fresh ingredients make a notable difference.