PREP TIME: 20 MINUTES
AIR FRY: 15 MINUTES
INGREDIENTS:
- 3 to 4 cups leftover potato salad
- Kosher salt and freshly ground black pepper
- 2 pounds petite Yukon gold potatoes
- 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:
- 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.
