BBQ & Grill
Potato Salad Variations
Mix up your next barbecue with these standout potato salad variations. There are countless ways to enjoy this classic side!
Ingredients:
- 3 lbs. (1.4 kg) baby potatoes, quartered
- 1 tbsp (15 ml) oil
- � tsp (2 ml) salt
- � tsp (2 ml) pepper
- sweet onion barbecue potato salad
- ? cup (150 ml) mayonnaise
- � cup (60 ml) sweet onion sauce
- 2 tsp (10 ml) smoky applewood rub
- 1 cup (250 ml) french fried onions, plus more for topping
- 1 cup (250 ml) mayonnaise
- � cup (60 ml) rice vinegar
- 2 tbsp (30 ml) teriyaki sauce with honey
- 1 bag (14 oz) coleslaw mix
- � tsp (1 ml) salt
- 8 strips of bacon, diced
- 6 green onions, thinly sliced
- � cup (60 ml) apple cider vinegar
- � cup (60 ml) brown sugar bourbon sauce
- � cup (60 ml) water
- � 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.
- 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.