Cookie Butter French Toast
13 min
Crispi® 4-in-1 Portable Glass Air Fryer
Medium
420 kcal
Eggs
Vegetarian
Instructions
Step 1
Add the potatoes to a large pot and fill with cold water.
Step 2
Generously season with salt and bring to a boil over high heat.
Step 3
Continue cooking until the potatoes are tender.
Step 4
Drain the potatoes and let cool to room temperature.
Step 5
Cut the potatoes in halves or quarters to create bite-sized pieces.
Step 6
Add the mayonnaise, green onions, mustard, dill, garlic powder, onion powder, and celery to a mixing bowl and mix to combine.
Step 7
Add the potatoes and toss to completely coat in the dressing.
Step 8
Season with salt and pepper.
Step 9
Serve room temperature or cold.
Pro Tips
#1
Let the potatoes cool to room temperature before adding the dressing to prevent the mayonnaise from melting.
#2
Store the potato salad in an airtight container in the refrigerator for up to 4 days.
#3
Adjust the seasoning with salt and pepper to your personal preference.
