Air Fried German Potato Salad

Served warm, this German potato salad is tangy, crispy, and comforting. Air fried potatoes bring a crunch, while sweet grilled onions add the perfect balance to the vinegar-forward dressing.

I use an older model of this air fryer, but this is the newer version I recommend — it cooks faster, crisps better, and has the same reliability I love. You can check it out here.

All nutrition facts are AI generated and approximate.

Ingredients

• 3 cups red potatoes (chopped in 1-inch pieces)
• 1 white onion (chopped in 1-inch pieces)
• 1 Tbs olive oil
• 1 tsp salt
• ½ tsp pepper
• 4 strips bacon (cut into lardons)

Dressing

• ¼ cup white vinegar
• 1½ Tbs granulated sugar
• 2 Tbs mayonnaise
• 2 tsp Dijon mustard
• 1 tsp salt
• ½ tsp pepper

Directions

1. Toss potatoes and onion in olive oil, 1 tsp salt, and ½ tsp pepper.
2. Preheat air fryer to 400°F.
3. Add potatoes and onion; sprinkle bacon on top.
4. Cook for 20 to 25 minutes, shaking halfway through.
5. Whisk together dressing ingredients.
6. Pour into a large bowl and toss with the dressing.
7. Serve warm.

Notes

• Serve warm: This salad is meant to be eaten warm—dress the potatoes right out of the air fryer for the best texture and flavor.
• Even pieces: Keep the potatoes and onion in uniform 1-inch chunks so they cook through at the same rate.
• Bacon on top: Scattering the lardons over the potatoes lets the fat render down and crisp the edges as everything cooks.
• Make the dressing while it cooks: Whisk the vinegar mixture during the 20–25 minutes in the air fryer so it’s ready the moment the potatoes are.
• Leftovers: Refrigerate up to 3 days and gently rewarm; the dressing soaks in more overnight.

Why This Works

• Warm potatoes drink dressing: Hot, freshly cooked potatoes absorb the vinegar dressing far better than cold ones, carrying tang all the way through.
• Air-fryer crisp: Dry convection heat crisps the potato edges and renders the bacon without the greasiness of pan-frying.
• Sweet-tart balance: A spoon of sugar softens the sharp white vinegar so the dressing lands bright rather than harsh.
• Emulsified body: Mayonnaise and Dijon bind the vinegar and fat into a clingy dressing that coats every piece.