Air fryer potato salad with carrot ‘bacon’ and creamy dijon dressing

Jacqueline Alwill

Brown Paper Nutrition

I didn’t want any old air fryer out there. I wanted to ensure that if I had an air fryer in frequent use in our home that it was one that was toxin and PFA free, safe to use and as healthy as the food I’d be making in it. 

Our new Bistro Dual Zone Air Fryer ticks all the boxes for toxin free as it’s made with a ceramic non-stick coating, it saves on cooking time (ridiculously so!!!) and it’s easy to clean (phew). Honestly, this is GAME CHANGING – and the entire family agrees. 

The Greenpan Air Fryer has only graced our kitchen for a couple of weeks now, but we’ve played with so many recipes in it already. From apple cinnamon scrolls, cakes, roast dinners, crispy veggies made with the different (and very cool…) settings – air fry, grill, roast, bake. You can cook 2 different items at the same time, on different functions, BUT you can time them to finish in sync too – it’s EPIC! 

Safe to say you’ll be seeing plenty more absolutely delicious air fryer recipes from my kitchen v soon. Let’s start with this one for today! 


Serves 4-6 as a side 

Gluten free : Dairy free option: Vegetarian


1kg baby potatoes, washed 

2 tbsp extra virgin olive oil 

1 ½ tsp dried oregano leaves 

2 tsp garlic powder 

Sea salt and black pepper 

Carrot Bacon:

4 small (400g) carrots, trimmed and sliced approx 3-5mm thick

1 tsp extra virgin olive oil 

½ tsp smoked paprika 

1 tsp maple syrup 

½ tsp tamari or soy sauce (gluten free)

Creamy Dijon Dressing:

½ cup natural / Greek yoghurt (unsweetened) or coconut yoghurt for dairy free opt

1 tbsp extra virgin olive oil 

1 small clove garlic, crushed 

1 tsp Dijon mustard 

2 tsp lemon juice 

½ tsp white miso paste (not essential but very delicious!)

To serve: ½ bunch fresh chives


Add baby potatoes, extra virgin olive oil, oregano and garlic to a large bowl. Season with sea salt and black pepper and toss to coat. In a separate bowl combine carrots with extra virgin olive oil, smoked paprika, maple syrup and tamari and toss to coat. Place potatoes in Basket 1 of the Greenpan Bistro Dual Zone Air Fryer and the carrots in Basket 2. Set Basket 1 for the Potatoes onto the Vegetable setting, heat to 200C and set to cook for 35 minutes. Set Basket 2 for the Carrots onto the Vegetable setting, heat to 180C, set to cook for 25 minutes, but press delay start for 10 minutes so that both baskets finish their cooking time in sync. Whilst the vegetables are cooking, whisk together all the ingredients for the Creamy Dijon Dressing and finely chop the chives. Once the potatoes and carrots are cooked, spread the potatoes onto a large serving platter, drizzle with the creamy dijon dressing and top with the carrots and chives. Give it all another good grind of black pepper and serve with your choice of protein and crispy green salad for a deliciously, wholesome meal.