air fryer leftover potato salad

Air Fryer

Air Fryer Leftover Potato Salad

Drescription

Did you know you can roast a mayonnaise-based potato salad? It sounds crazy, but because the mayonnaise contains oil, it helps the potatoes crisp up when cooked. To make life a little easier, I’m using the air fryer to do all the work!

Ingredients

3 to 4 cups leftover potato salad, such as valerie bertinelli's classic potato salad, recipe follows
kosher salt and freshly ground black pepper
2 pounds petite yukon gold potatoes
kosher salt and freshly ground black pepper
3/4 cup mayonnaise
1/2 cup sliced green onions
1 tablespoon yellow mustard
2 teaspoons chopped fresh dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 stalk celery, chopped

Directions

Transfer the potato salad to the basket of an air fryer and spread into an even layer. Set the air fryer for 350 degrees F and cook for 15 minutes, stirring halfway through.
Remove the potato salad from the air fryer and season with salt and pepper. Serve immediately.
Add the potatoes to a large pot and fill with cold water. Generously season with salt and bring to a boil over high heat. Continue cooking until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and let cool to room temperature. Cut the potatoes in halves or quarters to create bite-sized pieces.
Add the mayo, green onions, mustard, dill, garlic powder, onion powder and celery to a mixing bowl. Mix to combine. Add the potatoes and toss to completely coat in the dressing. Season with salt and pepper. Serve room temperature or cold. The potato salad can be stored in an airtight container in the fridge for up to 4 days.

Bring a large pot of water to a boil. Cut zucchini into long thin strips with a spiralizer or vegetable peeler. Place in a colander set over a large bowl. Toss with 1/4 tsp. salt and let drain for 15 to 20 minutes. Meanwhile, pulse almonds in a food processor until coarsely chopped. Add tomatoes, 1 cup basil leaves, garlic, and crushed red pepper; pulse until coarsely chopped. Add 2 Tbsp. oil and 1/2 tsp. salt and pulse until combined; set aside. Cook spaghetti in the boiling water according to package directions. Drain and transfer to a large bowl. Gently squeeze the zucchini to remove excess water; add to the bowl with the spaghetti. Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat until shimmering. Season salmon with pepper and the remaining 1/4 tsp. salt. Add the salmon to the pan; cook until the underside is golden and crispy, about 4 minutes. Flip the salmon and cook until it flakes when nudged with a fork, 2 to 4 minutes more. Transfer to a plate and use a fork to gently flake it apart. Add the pesto to the spaghetti mixture; toss to coat. Gently stir in the salmon. Top with the remaining 1/4 cup chopped fresh basil. Garnish with Parmesan and additional pepper, if desired.

This crowd-pleasing and easy dinner recipe takes just 20 minutes to make, start to finish, so it's perfect for weeknights! When tomatoes are at their in-season best, just a quick chop and a few ingredients are all you need to make a spaghetti sauce in minutes. Store-bought chicken meatballs keep the low-effort theme going all the way to the table.