Potato Salad with Chives and Air-Fried Bacon

Potato Salad with Chives and Air-Fried Bacon

Ingredients

• 600g waxy potatoes (e.g. Charlotte or baby potatoes), scrubbed

• 3–4 rashers of streaky bacon (air-fried until crispy)

• 3 tbsp mayonnaise

• 1 tbsp Dijon or wholegrain mustard

• 1 tbsp Greek yoghurt or sour cream (optional, for balance)

• 2 tsp white wine vinegar or lemon juice

• 2–3 tbsp finely chopped chives (plus extra to garnish)

• Salt and freshly ground black pepper

• Optional: 1 small shallot or spring onion, finely chopped

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Instructions

1. Cook the potatoes
   Place potatoes in a pot of cold salted water. Bring to a boil and simmer for 15–20 mins until just tender. Drain and let cool slightly, then halve or quarter depending on size.

2. Air-fry the bacon
   Place rashers in a single layer in your air fryer basket. Cook at 180°C (350°F) for 6–8 minutes, or until crispy. Drain on kitchen paper and chop/crumble once cool.

3. Make the dressing
   In a large bowl, mix together mayonnaise, mustard, yoghurt (if using), vinegar or lemon juice, salt and pepper. Stir in the chives (reserving a little for garnish) and shallot if using.

4. Combine
   Gently fold the warm potatoes into the dressing. Add most of the chopped bacon and mix to coat.

5. Serve
   Serve warm or chilled. Top with the reserved bacon and chives for a crisp, fresh finish.