Empty My Fridge
A Potato Salad for Brunch, NOT a Black Cookout
Ingredientes
- Potato · quartered2 ½ lb
- Avocado oil2 cdas.
- The Fit Cook Southern Creole3 cdas.
- Salt
- Black pepper
- Bacon · cooked chopped2 rebanadas
- Mayonnaise⅔ tazas
- Greek yoghurt7 oz
- Dijon mustard0,13 tazas
- Egg · chopped5
- Pickle · diced1 taza
- Red onion · diced½
Preparación
- 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.
Resumido del vídeo de Fit Men Cook. Míralo para los detalles.
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