Crispy Air Fryer Potato and Tuna Salad
A generous and colorful salad that combines tender tuna with irresistibly crispy, air-fried potatoes. Enhanced by a creamy pink sauce, crunchy vegetables, and fresh herbs, it transforms an everyday meal into an explosion of Mediterranean flavors. Ready in under 30 minutes, it delights both the eyes and the palate.
🛒 Ingredients
4 servings
- 2 cans (5.6 oz drained each) tuna in water, drained
- 2.2 lbs firm potatoes (like Yukon Gold or Red Bliss)
- 2 medium carrots, finely grated
- 3 oz pitted green olives, roughly chopped
- 1 medium red onion, thinly sliced
- 4 tbsp mayonnaise
- 2 tbsp ketchup (for the pink sauce)
- 1 lemon (juice + zest)
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 1/2 tsp sweet paprika
- 1/2 bunch fresh flat-leaf parsley, chopped
- 1/4 bunch fresh chives, chopped
- Fine salt and freshly ground black pepper
- 1 tsp garlic powder (for potatoes)
Watch the original video
Watch on TikTokDirections
- 1
Peel the potatoes and cut them into uniform 0.6-inch cubes. Rinse them under cold water to remove excess starch, then dry them thoroughly with a clean towel – this is key to getting crispy cubes.
- 2
In a bowl, toss the potato cubes with 1 tbsp olive oil, garlic powder, paprika, salt, and pepper. Ensure each piece is well coated.
- 3
Preheat the air fryer to 400°F (200°C) for 3 minutes. Arrange the potatoes in a single layer in the basket (cook in two batches if necessary). Cook for 18 to 20 minutes, shaking the basket halfway through, until golden brown and crispy. Set aside and let cool for 10 minutes.
- 4
Meanwhile, prepare the pink sauce: in a small bowl, whisk together the mayonnaise, ketchup, Dijon mustard, lemon juice, and grated zest. Season with salt and pepper. Refrigerate.
- 5
Thinly slice the red onion and place it in a bowl of cold water with a pinch of salt for 5 minutes to mellow its sharpness. Drain and pat dry.
- 6
In a large bowl, flake the drained tuna with a fork. Add the grated carrot, chopped olives, and drained red onion. Mix gently.
- 7
Add the warm potatoes to the bowl, then pour in the pink sauce. Gently fold the mixture to avoid crushing the potatoes.
- 8
Stir in the chopped parsley and chives. Taste and adjust seasoning with salt, pepper, and lemon juice as needed.
- 9
Serve immediately to enjoy the warm-cool contrast and the crispiness of the potatoes, or refrigerate for 15 minutes for a cooler salad. If refrigerating, keep the potatoes separate until just before serving.
💡 Chef's Tip
The secret to perfect crispiness: absolutely dry the potatoes before air frying – any residual moisture will steam them instead of crisping them. And never overcrowd the basket: a single layer ensures even browning and an irresistible texture.
