A Potato Salad for Brunch, NOT a Black Cookout

Name: A Potato Salad for Brunch, NOT a Black Cookout
Total time: 45 min
Ingredients: 2 ½ lb Potato, quartered; 2 tbsp Avocado oil; 3 tbsp The Fit Cook Southern Creole; Salt; Black pepper; 2 slices Bacon, cooked chopped; ⅔ cups Mayonnaise; 7 oz Greek yoghurt; 0.13 cups Dijon mustard; 5 Egg, chopped; 1 cup Pickle, diced; ½ Red onion, diced

By Fit Men Cook · 45 min

Ingredients

Potato · quartered2 ½ lb
Avocado oil2 tbsp
The Fit Cook Southern Creole3 tbsp
Salt
Black pepper
Bacon · cooked chopped2 slices
Mayonnaise⅔ cups
Greek yoghurt7 oz
Dijon mustard0.13 cups
Egg · chopped5
Pickle · diced1 cup
Red onion · diced½

Instructions

Preheat the air fryer to 400°F (or the oven to 420°F).
Toss the potatoes with the oil and seasoning, then air-fry for about 20 minutes, until cooked through and crispy at the edges.
Mix the sauce ingredients together.
Fry the bacon in a skillet until crisp, drain on paper towel to cool, then chop it.
Lightly mash about 40-50% of the potatoes in a bowl, then fold in the remaining potatoes.
Add the sauce, bacon, eggs, pickles and red onion, and fold everything together.
Season to taste with salt, pepper, pickles, mustard or Greek yogurt. Cover and refrigerate for at least 20 minutes, ideally overnight.

Summarized from Fit Men Cook's video. Watch it for the details.

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