Name: Crispy Air-Fried Potato Curl Salad with Herbed Vegan Dressing
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: 907.18g frozen air-fried potato curls; 183.75g unsweetened plant-based yogurt; 112g vegan mayonnaise; 10g Dijon mustard; 15ml fresh lemon juice; 15g fresh parsley, chopped; 11.75g fresh dill, chopped; Salt, black pepper, smoked paprika, mustard powder, garlic powder, onion powder (to taste); 1 medium cucumber, deseeded and finely chopped; ½ medium red onion, finely chopped; 71.5g pickles, chopped; 6g chopped chives (optional); Extra parsley and dill for garnish

Directions

1. Air-Fry the Potato Curls

Preheat your air fryer to 200°C (390°F). Arrange the potato curls in a single layer and air fry for 10–12 minutes, shaking halfway through, until golden and crispy. Set aside a handful for garnish.

2. Prepare the Dressing

In a large bowl, whisk together the plant-based yogurt, vegan mayo, Dijon mustard, lemon juice, parsley, dill, and all spices. Taste and adjust seasoning as needed.

3. Chop the Add-ins

Finely chop the cucumber (deseeded), red onion, and pickles.

4. Assemble the Salad

Fold the cucumber, red onion, and pickles into the dressing until evenly coated. Gently mix in the air-fried potato curls, reserving a few for garnish.

5. Garnish and Serve

Transfer the salad to a serving bowl. Top with reserved crispy potato curls, extra parsley, dill, and a sprinkle of black pepper. Serve immediately for best texture.