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Preheat your air fryer to 200°C (390°F).
Arrange the potato curls in a single layer and air fry for 10–12 minutes, shaking halfway through, until golden and crispy. Set aside a handful for garnish.
In a large bowl, whisk together the plant-based yogurt, vegan mayo, Dijon mustard, lemon juice, parsley, dill, and seasonings. Taste and adjust the seasoning if needed.
Deseed and finely chop the cucumber. Finely slice the red onion and dice the pickles.
Fold cucumber, red onion, and pickles into the dressing, mixing until evenly coated. Gently toss in the air-fried potato curls, reserving some for garnish.
Transfer the salad to a serving bowl. Garnish with reserved crispy potato curls, extra parsley, dill, and a sprinkle of black pepper. Serve immediately for the best texture.