Potato Salad Variations
Mix up your next barbecue with these standout potato salad variations. There are countless ways to enjoy this classic side!
Ingredients
- All Variations
- 3 lbs. (1.4 kg) baby potatoes, quartered
- 1 tbsp (15 mL) oil
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) pepper
- Sweet Onion Barbecue Potato Salad
- �� cup (150 mL) mayonnaise
- ¼ cup (60 mL) Sweet Onion Sauce
- 2 tsp (10 mL) Smoky Applewood Rub
- 1 cup (250 mL) French fried onions, plus more for topping
- Asian Potato Salad
- 1 cup (250 mL) mayonnaise
- ¼ cup (60 mL) rice vinegar
- 2 tbsp (30 mL) Teriyaki Sauce With Honey
- 1 bag (14 oz) coleslaw mix
- ¼ tsp (1 mL) salt
- Bacon & Bourbon Potato Salad
- 8 strips of bacon, diced
- 6 green onions, thinly sliced
- ¼ cup (60 mL) apple cider vinegar
- ¼ cup (60 mL) Brown Sugar Bourbon Sauce
- ¼ cup (60 mL) water
- ¼ cup (60 mL) Dijon mustard
Directions
- Set the Deluxe Air Fryer & Oven to ROAST for 25 minutes. Toss the potatoes in the oil, salt, and pepper. Spread the potatoes evenly on both Air Fryer Racks. When the display says, “Add Food,” place the racks in the oven. Press START. Rotate the racks halfway through cooking.
- Choose your variation:
- • For the Sweet Onion Barbecue Potato Salad, combine the mayonnaise, sauce, and rub in a large bowl. Add the warm potatoes and fried onions to the bowl; toss to coat. Chill for 1 hour before serving. Top with more fried onions, if you’d like.
- • For the Asian Potato Salad, combine the mayonnaise, vinegar, and sauce in a large bowl. Add the warm potatoes and coleslaw mix to the bowl; toss to coat. Chill for 1 hour before serving.
- • For the Bacon & Bourbon Potato Salad, cook the bacon in a large skillet until crispy; do not drain the fat. Add the green onions and cook until fragrant, about 30 seconds. Add the vinegar, sauce, water, and mustard and bring to a simmer for 30 seconds. Turn off the heat and add the potatoes; toss to coat. Serve warm or at room temperature.