Ingredients
Method
- Cut the potatoes into even cubes about three quarters of an inch. Toss them with the dried onion, paprika, ground coriander and salt until evenly coated.
- Drizzle over the olive oil and toss again so every cube is lightly glossed.
- Preheat the air fryer for 3 minutes, then air-fry the potatoes at 400°F (200°C) for 20 to 25 minutes, shaking the basket every 7 to 8 minutes, until tender and golden brown.
- Let the potatoes cool for 5 minutes so they do not split the yogurt.
- Transfer the potatoes to a large bowl and add the drained corn and the drained tuna, breaking the tuna into flakes.
- In a separate small bowl, whisk together the yogurt, finely chopped onion, salt, apple cider vinegar and olive oil until smooth.
- Pour the dressing over the potato mixture and fold gently until evenly coated. Taste and adjust the salt.
- Serve warm, or chill and serve cold the next day.
Notes
Do not overcrowd the air fryer basket. If the potatoes are stacked more than two deep, cook them in two batches or they will steam instead of crisping.
Let the potatoes cool for 5 minutes before dressing. Hot potatoes split the yogurt and the dressing goes grainy.
Use regular plain yogurt, not Greek. Greek yogurt is too thick and coats the potatoes in a paste.
The salad keeps 3 days in the fridge and tastes better on day two, though the potatoes lose their crisp edges.
No air fryer? Roast the seasoned cubes at 425°F (220°C) for 30 to 35 minutes, turning once.
Let the potatoes cool for 5 minutes before dressing. Hot potatoes split the yogurt and the dressing goes grainy.
Use regular plain yogurt, not Greek. Greek yogurt is too thick and coats the potatoes in a paste.
The salad keeps 3 days in the fridge and tastes better on day two, though the potatoes lose their crisp edges.
No air fryer? Roast the seasoned cubes at 425°F (220°C) for 30 to 35 minutes, turning once.