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–+ servings
Air fryer potato salad plated

Air Fryer Potato Salad

A warm roasted potato salad made easily in the air fryer! With the optional addition of pesto and asparagus, drizzled with a flavorful pesto mayonnaise sauce! This is easy to put together in the air fryer and a makes for a tasty and versatile side dish.
4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
5 from 2 ratings
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Ingredients

  • 18 oz (500 g) baby or new potatoes, small ones halved, larger ones quartered
  • 1 small bunch (200 g) asparagus , chopped
  • 2 (200 g) sweet red peppers, sliced into rings
  • 3 tbsp red onion, finely diced
  • 2 tbsp pecorino or other hard cheese, shaved
  • olive oil, for cooking

Pesto Mayo Dressing

  • 4 tbsp mayonnaise
  • 2 tbsp pesto
  • 1 tsp dijon mustard

Instructions 

  1. Preheat the air fryer to 190C.
  2. Prepare the potatoes by tossing them in a bowl with olive oil and salt.
    18 oz baby or new potatoes, olive oil
  3. Add the potatoes to the air fryer basket set to cook for 15 minutes. (Keep the prep bowl to one side - you will use this for the peppers and asparagus too)
  4. Meanwhile, prepare the pesto mayo by whisking together all ingredients in a small bowl.
    4 tbsp mayonnaise, 2 tbsp pesto, 1 tsp dijon mustard
  5. Once the air fryer is finished with its first 15 minutes, give the potatoes a shake. Toss the peppers in a little olive oil, and then add them to the air fryer basket. Set for another 10 minutes of cooking.
    2 sweet red peppers
  6. Toss the asparagus in a little olive oil, and then add them to the air fryer basket. Set for a final 5 minutes of cooking.
    1 small bunch asparagus
  7. Spoon the potatoes, peppers and asparagus out of the air fryer basket onto a serving dish. Drizzle with the onions, cheese and pesto mayo. Serve immediately.
    3 tbsp red onion, 2 tbsp pecorino or other hard cheese
    Air fryer potato salad plated

Notes

To make this recipe in the oven: Heat the oven to 200F / 400F. Roast the potatoes in a large baking dish tossed with olive oil and salt for about 50 minutes. Add the peppers for the last 15 minutes of cooking time, and the asparagus for the last 8 minutes of cooking time.
Cuisine: European
Course: Side Dish
Calories: 304kcal, Carbohydrates: 32g, Protein: 7g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 7mg, Sodium: 172mg, Potassium: 907mg, Fiber: 7g, Sugar: 6g, Vitamin A: 2847IU, Vitamin C: 108mg, Calcium: 85mg, Iron: 4mg