Air-Fryer Loaded Potato Salad

Get ready to elevate your summer cookout with this Air-Fryer Loaded Potato Salad. Crisp red potatoes, savory bacon, and creamy dressing combined for the ultimate cookout side dish that will have everyone coming back for seconds.

Why You’ll Love it:

• Crispy Perfection– air-frying delivers perfectly crisp red potatoes, adding a delightful crunch to every bite.
• Irresistible Flavor-the combination of savory bacon, creamy dressing, and zesty garlic creates a flavor explosion that’s hard to resist.
• Crowd-Pleaser– whether you’re hosting a summer cookout, a family gathering, or simply craving a comforting meal, this potato salad with a modern twist guarantees it’ll be a hit with guests of all ages.
• Easy Preparation– with simple ingredients and the convenience of the air fryer, this recipe is easy to whip up, leaving you more time to enjoy with your loved ones.

Substitutions & Variations:

• Herb Additions– add chopped fresh herbs like parsley, dill, or chives to the dressing for a burst of fresh flavor.
• Spicy Kick– for a kick of heat, mix in diced jalapeños or a dash of hot sauce to the dressing.
• Additional Vegetables– air fry additional vegetables such as bell peppers or broccoli for added color and flavor.
• Sweet Potatoes– swap out some or all of the red potatoes with sweet potatoes for a slightly sweeter and nutrient-rich twist.
• Tex-Mex Style– add ingredients such as black beans, diced tomatoes, avocado chunks, and a sprinkle of taco seasoning for a Tex-Mex inspired twist.
• Mediterranean Inspiration– incorporate ingredients like diced cucumber, Kalamata olives, crumbled feta cheese, and a squeeze of lemon juice for a refreshing Mediterranean twist.
• Vegetarian Option– skip the bacon or substitute it with vegetarian bacon bits for a meat-free version.

How to Make Loaded Potato Salad:

• Rinse potatoes and cut into bite size pieces. Toss potatoes in 1 tbsp of olive oil, a light sprinkle of garlic powder, and black pepper. Add potatoes to air fryer, and fry at 400F for 18-22 minutes until potatoes are tender. Depending on your air fryer, you may need to do this in batches. Set potatoes aside to cool. (See notes below for oven method)
• Add bacon to air fryer and fry at 400F for 5-10 minutes for thin bacon or 10-14 minutes for thick cut bacon. Once cooked, set bacon on a paper towel lined plate to drain grease.
• In a small mixing bowl, whisk together sour cream, mayonnaise, and minced garlic. Refrigerate until ready to use.
• Once potatoes and bacon have cooled, add potatoes, crumbled bacon, half of sour cream mixture, grated cheddar cheese, and sliced onions to a large mixing bowl. Stir to combine. Add more sour cream mixture as needed, as well as salt and pepper taste.
• Plate potato salad and top with a bit more grated cheese, sliced green onions, and cracked pepper. Serve immediately, or chilled.

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Air-Fryer Loaded Potato Salad

Get ready to elevate your summer cookout with this Air-Fryer Loaded Potato Salad. Crisp red potatoes, savory bacon, and creamy dressing combined for the ultimate cookout side dish that will have everyone coming back for seconds.

Print Recipe Pin Recipe

Total Time 30 minutes mins

Course Salad, Side Dish

Servings 4

Calories 549 kcal

Ingredients

  

1x2x3x

• 1 tbsp olive oil
• 2 lbs red potatoes
• 8 strips thick cut bacon
• 1 1/2 cup sour cream
• 1 cup mayonnaise
• 2-3 sliced green onions
• 1 cup grated cheddar cheese
• 2-3 cloves garlic minced
• Garlic powder to taste
• Salt & pepper to taste

Instructions

 

• Rinse potatoes and cut into bite size pieces. Toss potatoes in 1 tbsp of olive oil, a light sprinkle of garlic powder, and black pepper. Add potatoes to air fryer, and fry at 400F for 18-22 minutes until potatoes are tender. Depending on your air fryer, you may need to do this in batches. Set potatoes aside to cool. (See notes below for oven method)
• Add bacon to air fryer and fry at 400F for 5-10 minutes for thin bacon or 10-14 minutes for thick cut bacon. Once cooked, set bacon on a paper towel lined plate to drain grease.
• In a small mixing bowl, whisk together sour cream, mayonnaise, and minced garlic. Refrigerate until ready to use.
• Once potatoes and bacon have cooled, add potatoes, crumbled bacon, half of sour cream mixture, grated cheddar cheese, and sliced onions to a large mixing bowl. Stir to combine. Add more sour cream mixture as needed, as well as salt and pepper taste.
• Plate potato salad and top with a bit more grated cheese, sliced green onions, and cracked pepper. Serve immediately, or chilled.

Notes

• This recipe makes extra sauce.
• Cut potato pieces smaller for a crisper texture.
• Allow the cooked potatoes to cool slightly before mixing them with the dressing. This helps prevent the dressing from becoming too runny and allows the flavors to meld together more effectively.
• Grate your own cheddar cheese from a block for the best flavor and texture.
• Oven Method: Pre-heat oven to 400F. Rinse potatoes and cut into bite sized pieces. Toss potatoes in a drizzle of olive oil, garlic powder, and black pepper. Roast potato pieces for 30-35 minutes until tender.
• Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the bacon may lose some of its crispiness when stored, but the flavors will still be delicious.

Nutrition

Calories: 549kcalCarbohydrates: 33.1gProtein: 8.2gFat: 33.1gSaturated Fat: 8.8gCholesterol: 40mgFiber: 2.9gSugar: 3.3g

Keyword loaded potato salad

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