Creamy Roasted Potato Salad Sandwich
Easy Air Fryer Potato Salad Sandwich Recipe Using Roasted Potatoes
Today, we’re making a delicious dish using the air fryer! We’re preparing a potato salad sandwich with wonderfully roasted potatoes that are crispy on the outside and fluffy on the inside. I also roasted plenty of sweet potatoes alongside, and their natural sweetness made them a perfect snack. This potato salad sandwich, dotted with corn kernels for a delightful texture, is also an excellent choice for brunch. Doesn’t it look appetizing? Let’s get started!
Potato Salad Sandwich Ingredients- 3 Potatoes
- 3 Tbsp Canned Corn, drained
- A little Carrot, finely minced (after shaving thinly)
- 7 Blueberries
- 2 Tbsp Mayonnaise
- 3 Tbsp Sweetened Whipped Cream
- 1 tsp Sugar
Cooking Instructions
Step 1
Begin by washing the potatoes and sweet potatoes thoroughly and patting them dry. Trim any blemishes or rough spots on the skin with a peeler or knife. Since potatoes take longer to cook than sweet potatoes, place them at the bottom if stacking them in the air fryer.
Step 2
Place the prepared potatoes and sweet potatoes into the air fryer basket. Roast them at 200°C (390°F) for 30 minutes as a first stage.
Step 3
After 30 minutes, check the doneness of the potatoes and sweet potatoes. If you want the skins to be easily peelable and delightfully browned, roast them a bit longer until the skins are well-cooked and slightly crispy. This roasting process also enhances their savory flavor.
Step 4
Return them to the air fryer and roast for an additional 20 minutes at 200°C (390°F). This second roasting will yield sweet potatoes that are wonderfully caramelized, almost like baked sweet potatoes bursting with natural sweetness. Enjoy one while it’s warm – it’s delicious!
Step 5
Now, let’s start making the potato salad sandwich! Carefully handle the roasted potatoes as they will be hot, and peel off all the skins.
Step 6
Mash the peeled potatoes thoroughly using a fork or a potato masher until smooth. Drain the canned corn completely by placing it in a sieve.
Step 7
We’re using carrots, which are wonderfully sweet this season. Use a vegetable peeler to shave the carrot thinly, about 5 strips, and then finely mince them. Shaving them thinly first helps create a smoother texture when minced, allowing it to blend seamlessly into the salad.
Step 8
In a bowl, combine the mashed potatoes with 3 tablespoons of sweetened whipped cream and 2 tablespoons of mayonnaise. (The original recipe mentioned 1 Tbsp mayonnaise, but we’ve adjusted it to 2 Tbsp for a richer flavor.)
Step 9
Add the finely minced carrots and 3 tablespoons of the drained corn to the bowl.
Step 10
Include the 7 blueberries and 1 teaspoon of sugar. Gently mix all the ingredients together until well combined, ensuring there are no lumps and everything is evenly distributed.
Step 11
Trim the crusts off the bread slices using a knife for neat sandwich edges. This creates a softer, more refined sandwich.
Step 12
Spread a thin layer of mayonnaise on the inside of one slice of bread. Then, generously spoon the prepared potato salad mixture onto the bread. Place the other slice of bread on top to complete the sandwich.
Step 13
Wrap the assembled potato salad sandwich tightly with plastic wrap or parchment paper. Refrigerate for about 1 hour to allow the flavors to meld together. This resting period helps the sandwich hold its shape better and enhances the overall taste.
Step 14
After an hour, remove the sandwich from the refrigerator and slice it into desired portions. You’ll see a thick, hearty potato salad sandwich filled with deliciousness. Doesn’t it look satisfying?
Step 15
This roasted potato salad offers a wonderful nutty flavor that’s distinct from salads made with boiled potatoes. The sweetened whipped cream adds a pleasant touch of sweetness, resulting in a creamy and subtly sweet profile. Enjoy this hearty sandwich as a fulfilling meal or a special brunch treat!
