Crispy Potato Salad
Serves 3
Directions
- 1Cut the baby potatoes in halves
- 2Boil the potatoes in water for 12–15 minutes, until fork tender.
- 3Drain and transfer to a baking dish or air fryer tray.
- 4Smash them flat with a fork or glass.
- 5Spray with olive oil, season with salt and paprika.
- 6Bake at 200°C for 25–30 mins or Air fry at 200°C for 18–20 mins, until golden and crispy.
- 7Slice the onion and dice the cucumber
- 8Cook the bacon in a pan until crispy.
- 9Add the chicken to the same pan and cook until golden and fully done (about 6–8 minutes)
- 10In a bowl, mix soft cheese, lemon juice, chopped coriander, Garlic powder, salt & pepper to taste.
- 11Add a splash of milk or water if too thick.
- 12Add in the crispy potatoes, chicken, bacon, onion, cucumber, and stir until well coated.
Ingredients
- 500 g baby potatoes
- 4 rashers bacon
- 1 large chicken breast
- 0.5 red onion
- 0.25 cucumber
- 2 tbsp fat soft cheese
- 1 tsp lemon juice
- fresh coriander
- 1 tbsp milk or water
- 1 tsp olive oil
- salt
- paprika
- garlic powder
- pepper
- chicken seasoning
Equipment
knifecutting boardbowlpotbaking dishair fryerpan
Tips
- Bake at 200°C for 25–30 mins or Air fry at 200°C for 18–20 mins, until golden and crispy.
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