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 colheres de sopa Avocado oil; 3 colheres de sopa The Fit Cook Southern Creole; Salt; Black pepper; 2 fatias Bacon, cooked chopped; ⅔ xícara Maionese; 7 oz Greek yoghurt; 0,13 xícara Dijon mustard; 5 Egg, chopped; 1 xícara Pickle, diced; ½ Red onion, diced

Por Fit Men Cook · 45 min

Ingredientes

Potato · quartered2 ½ lb
Avocado oil2 colheres de sopa
The Fit Cook Southern Creole3 colheres de sopa
Salt
Black pepper
Bacon · cooked chopped2 fatias
Maionese⅔ xícara
Greek yoghurt7 oz
Dijon mustard0,13 xícara
Egg · chopped5
Pickle · diced1 xícara
Red onion · diced½

Modo de preparo

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.

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