Salad with fried potatoes
4 servings
20 minutes
Potato salad is a vibrant combination of crunchy textures and rich flavors that captivates from the first bite. Its roots trace back to home European cuisine, where simple ingredients transform into culinary masterpieces. The main focus is on crispy potatoes fried to a golden crust, complemented by tender boiled meat, juicy tomatoes, and zesty garlic mayonnaise. Thin layers of cheese add creaminess to the dish, while soaking makes it particularly rich. This salad is perfect for both festive tables and cozy family dinners. It can be served chilled or at room temperature, allowing the flavors to harmoniously unfold. An excellent option for lovers of contrasting textures and a rich bouquet of aromas.
1
We put the meat to boil.
- Meat: 200 g
2
Peel the potatoes and grate them on a Korean grater (or cut into thin strips). Rinse off excess starch with running water and dry on paper towels or napkins.
- Potato: 3 pieces
3
Fry the dried potatoes in handful-sized portions in hot oil until golden brown. Remove with a slotted spoon onto paper towels to drain excess oil.
- Potato: 3 pieces
- Vegetable oil: to taste
4
We take a large plate and arrange diced tomatoes on it.
- Tomatoes: 200 g
5
Mix mayonnaise with grated garlic and cover the tomatoes with it.
- Mayonnaise: to taste
- Garlic: 2 cloves
6
Next is a layer of sliced boiled meat. We spread mayonnaise on the meat.
- Meat: 200 g
- Mayonnaise: to taste
7
Then grated cheese on a fine grater, more mayonnaise, and top with fried potatoes.
- Cheese: 150 g
- Mayonnaise: to taste
- Potato: 3 pieces
8
Let the salad sit for 30–40 minutes (can be refrigerated) and serve.