Air Fryer Crispy Chilli Potato Salad
This recipe is perfect for barbecues and summer spreads! We’ve lightly crushed baby potatoes and air-fried them until the edges are crisp, then tossed them in a sweet chilli dressing made with honey, sriracha and creamy Greek yoghurt. It’s got just the right balance of heat, sweetness and crunch. Perfect for weeknight dinners or anywhere your usual spuds need a glow-up.
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The potatoes will lose some of their crispness once the dressing is added, so will go soggy if prepared to far in advance.
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