You’ll Need
For the Potatoes
800g baby potatoes, halved
1 large red onion, cut into thick wedges
1 tbsp olive oil
1 tsp smoked paprika
1 tsp sea salt
½ tsp cracked black pepper
Smokehouse Dressing
4 tbsp mayonnaise
2 tbsp sour cream
1 tsp wholegrain mustard
1 tsp Dijon mustard
1 tbsp apple cider vinegar
½ tsp garlic powder
½ tsp smoked paprika
Freshly cracked black pepper
To Finish
80g mature cheddar, diced into small cubes
5 rashers smoked streaky bacon, cooked until crisp and chopped
3 spring onions, finely sliced
Small handful fresh chives, chopped
Optional but dangerous
Pickled jalapeños
Crispy fried onions
Dill pickle slices
Hot honey drizzle
Extra cracked black pepper
Method
Preheat your air fryer to 200°C.
Toss the potatoes and red onion wedges with the olive oil, smoked paprika, sea salt and black pepper.
Air fry for 18–22 minutes, shaking every 5–6 minutes, until the potatoes are crisp outside and fluffy inside, and
the onions are deeply charred around the edges.
Allow everything to cool for around 10 minutes so the dressing doesn't split.
Whisk together the mayonnaise, sour cream, wholegrain mustard, Dijon mustard, apple cider vinegar, garlic
powder, smoked paprika and black pepper.
Fold the warm potatoes and charred onions through the dressing.
Add the cheddar cubes, crispy bacon, spring onions and most of the chives.
Mix gently until everything is evenly coated while keeping the potatoes intact.
Transfer to a serving bowl and finish with the remaining chives, extra black pepper and any optional toppings.
Serve slightly warm or chilled alongside brisket, pulled pork, ribs, burgers or grilled chicken.