Air Fryer German Style Potato Salad with Jammy Eggs
This Air Fryer German Style Potato Salad brings you perfectly textured little spuds and a sweet + tangy warm bacon vinaigrette that is exactly what we expect from this fall favorite!
Ingredients
- 2 pounds baby potatoes, 1 to 1½" diameter
- 1 tablespoon vegetable oil, or avocado oil
- 1 teaspoon kosher salt
- 3 large eggs
- 3 slices thick cut bacon, chopped
- 1 small yellow onion, diced
- ¼ cup white wine vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon Dijon mustard
- kosher salt + fresh ground black pepper
- 2 tablespoon flat leaf parsley, chopped
- 1 tablespoon chives, minced
Instructions
- Preheat your air fryer at 400°. Toss whole potatoes with vegetable oil and salt. When the air fryer is ready, transfer potatoes to the basket and cook for 10 minutes. Give them a stir, then cook for an additional 5 minutes. Once done, transfer the potatoes to a sheet pan to speed up the cooling process. Once cool enough to handle, slice the potatoes in half.
- While the potatoes are cooking, place eggs in saucepan. Add water until the level is 1-inch above the eggs. Bring the water to a boil. As soon as there is a rolling boil, take the pan off the burner and cover it. Set a timer: 4 minutes for jammy eggs or up to 12 minutes for hard cooked yolks.
- Prepare an ice bath. When the egg timer goes off, immediately transfer the eggs to the ice bath to stop the cooking. Once cool enough to handle, peel and set aside.
- To make the dressing, begin by adding chopped bacon to a cold skillet; set it over medium heat. Cook the bacon until crisp, then remove it to a paper towel to drain leaving the fat in the skillet.
- Add the diced onion to the bacon fat and cook until it's translucent and beginning to turn golden, about 3 to 4 minutes. Whisk in the vinegar, sugar, Dijon, salt and pepper.
- Add the cut potatoes into the pan along with chopped parsley and toss it in the dressing. Taste and salt and pepper as needed.
- Transfer to a serving dish. Cut the eggs in half and nestle them into the salad. Top with crisped bacon and minced chives.
Nutrition
Calories: 264kcal | Carbohydrates: 30g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 582mg | Potassium: 740mg | Fiber: 4g | Sugar: 4g | Vitamin A: 281IU | Vitamin C: 33mg | Calcium: 40mg | Iron: 2mg
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