Main Page
Fast and tasty
Salad with fried potatoes in strips

Salad with fried shoestring potatoes

Very fast, very simple, very tasty, and very festive! You can make this salad with fried shoestring potatoes and cucumber in 30 minutes, tops. It's a great appetizer from simple ingredients that looks lovely on a holiday table.

Sibiryachka Cooks

Recipe author

Watch the video

Composition / ingredients

Servings:

Potatoes

Pickles

Ham

300

Onion

1.5

Olives

Chicken eggs

Ketchup

150

Dill

Sunflower oil

235

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 5 g

Fats 61 % 19 g

Carbohydrates 23 % 7 g

211 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a salad with fried shoestring potatoes and cucumber? Gather the ingredients from the list. Hard-boil the eggs and cool them. Wash, dry, and peel the potatoes, then grate them on a Korean-carrot (julienne) grater. If you don't have one, use the regular medium side of a grater.
Step 2:

Transfer the grated potatoes to a colander and rinse them under cold running water. Once the water runs clear, spread the potatoes out evenly on a towel to dry.
Step 3:

Peel the onion and slice it into thin half-rings. Heat a skillet over medium heat and add 2 tablespoons of unrefined vegetable oil.
Step 4:

Add the sliced onion to the heated oil and sauté it until golden, stirring well.
Step 5:

Cut the ham into thin strips. Instead of ham, you can use any other cold cuts, or boiled or smoked meat.
Step 6:

Divide the sliced ham into two equal portions and put one of them into a salad bowl.
Step 7:

Add the fried onion to the bowl over the ham and smooth it into an even layer with a spatula, covering the meat.
Step 8:

Wash and dry the pickles. Cut them into thin strips and add them to the bowl in an even layer, smoothing it out with a spatula too.
Step 9:

Add a layer of ketchup over the pickles. I pipe mine on in a crosshatch like this.
Step 10:

Add the chopped boiled eggs as the next layer. Put the second portion of sliced ham over the eggs and level it out.
Step 11:

Wash and dry the dill, then chop it finely.
Step 12:

Scatter the finely chopped dill over the ham. Pipe another crosshatch of ketchup over the herbs.
Step 13:

Heat refined sunflower oil in a deep skillet until very hot. Add the potatoes. Fry the potatoes in the oil, stirring with a spatula, until done. Then transfer them to a paper towel to blot off the excess oil. Add the potatoes to the salad bowl in an even layer.
Step 14:

Decorate the top with olives, herbs, and egg. Take a look at how I did it.
Step 15:

Enjoy!

A standout addition to any holiday table — its flavor is an absolute knockout!
Use an oil with a high smoke point for frying! All oils are only beneficial up to a certain temperature — the smoke point — beyond which the oil starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point: they contain many unfiltered organic particles that burn quickly. Refined oils handle heat better and have a higher smoke point. If you're going to cook in the oven, in a pan, or on the grill, make sure to use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.