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Curly Fries Potato Salad
This Curly Fries Potato Salad is a bold twist on the backyard classic, swapping traditional potatoes for crispy seasoned curly fries tossed in a creamy, herb-packed dressing. It’s crunchy, tangy, fresh, and guaranteed to steal the spotlight at your next cookout.
Ingredients
SALAD BASE
- 1 lb frozen curly fries
- 1.5 tbsp fresh dill, chopped
- 1.5 tbsp fresh parsley, chopped
- 1.5 tbsp fresh chives, chopped
- 4 –5 dill pickles, diced
- 2 celery stalk, finely chopped
- 1 white onion, finely diced
- Salt, to taste
- Black pepper, to taste
DRESSING
- 1 tbsp yellow mustard
- 1 cup mayonnaise
- 1 1/2 cups Greek yogurt
- Juice of 1 lemon
- 1 tbsp adobo seasoning
Instructions
- Preheat your air fryer to 400°F and cook the curly fries in a single layer for 15–20 minutes, shaking halfway through, until deeply golden and extra crispy. Cook them slightly longer than usual so they stay firm once dressed, then remove and let cool for 5–10 minutes.
- While the fries cook, finely chop the dill, parsley, chives, pickles, celery, and onion. Keep the pieces small and uniform so every bite has balanced flavor and texture.
- In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, mustard, lemon juice, and adobo seasoning until smooth and creamy. Taste and adjust with salt and black pepper as needed.
- Add the chopped herbs and vegetables to the bowl with the dressing and stir until evenly combined. The mixture should be thick, creamy, and well-seasoned with plenty of fresh herb flavor.
- Gently fold the curly fries into the dressing mixture. Stir carefully to coat everything evenly while maintaining some of the fries’ crisp texture.
- Garnish with extra fresh herbs if desired and enjoy.
