BLT Potato Salad

Directions

1. Using the baking tray, lay out the 4 slices of bacon, add a tablespoon of cool water to the tray. Cook the bacon using the preset at 400F for 12 minutes- or until the bacon is well rendered and very crispy. Flip the bacon 3 minutes before time is up to make sure both sides are cooked.

2. Remove bacon from the tray, and reserve 1 tablespoon of bacon fat to the side.

3. Wash potatoes and slice them in half and into quarters until each piece is bite sized. Soak potatoes in cool water with 1 tablespoon of salt for 20 minutes.

4. Preheat your Maxx Air Fryer Oven Grill to 450F. Add shallots and 1 cup of cherry tomatoes to the baking tray of bacon fat. Coat shallots and tomatoes well with bacon fat. When the grill is hot, add shallots to the grill and insert the baking tray to Air Fry level.  Cook for 20-30 minutes until the shallots are charred and soft, and the tomatoes are soft and roasted. Set aside to cool.

5. Drain and dry potatoes, add 1 tablespoon of olive oil, toss to combine. Using the air frying basket, air fry your potatoes at 400F for 20-30 minutes until potatoes are lightly crisp and fluffy in the center.

6. While the potatoes cook, combine the cooled roasted tomatoes and shallots in a blender with 2 tablespoons extra virgin olive, 2 tablespoons red wine vinegar and 1 tablespoon of the reserved bacon fat. Blend until well combined.  

7. Add half of the dressing to a large bowl, when potatoes finish cooking and are still hot add to the bowl and stir to combine. Set aside to cool.

8. Slice cherry tomatoes in half and combine with remaining dressing. Chop bacon and set aside.

9. Once the potatoes are fully cooled combine potatoes, tomatoes, arugula, and half of the chopped bacon. Mix until well combined. Top with remaining chopped bacon and serve!