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Salad with fried potatoes

Layered Fried-Potato Salad

A hearty, simple everyday salad for the whole family! You can throw this appetizer together from a handful of basic, affordable ingredients in just minutes—the only real time goes into frying the potatoes and boiling the eggs. It turns out really tasty, and the cucumber gives it a fresh lift!

Maria

Recipe author

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Composition / ingredients

Servings:

Potatoes

Eggs

Cucumber

Hard cheese

Mayonnaise

Vegetable oil

Parsley

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 6 g

Fats 46 % 13 g

Carbohydrates 32 % 9 g

179 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make fried-potato salad? Gather your ingredients. Try to pick even, similar-sized potatoes. Any hard or semi-hard cheese works. Homemade mayonnaise is best. Wash the vegetables and herbs well and pat them dry with paper towels.
Step 2:

Peel the potatoes, cut them into slices, then into thin matchsticks. Heat the vegetable oil in a skillet, add the potatoes, and fry them, stirring, until golden. Season with salt and pepper. When they're done, transfer them to a paper towel to blot off the excess oil.
Step 3:

Cut the cucumber into matchsticks too. Peel it first if you like.
Step 4:

Hard-boil the eggs, peel them, and cut them into matchsticks.
Step 5:

Grate the cheese on the medium holes.
Step 6:

Chop the washed herbs with a sharp knife—I used parsley; dill works too.
Step 7:

Take a flat plate and set a plating ring on it (mine is about 5 inches / 12–14 cm across). Start layering the salad: put down a layer of potatoes—exactly half of them.
Step 8:

Add a layer of cucumber over the potatoes—again, half the total.
Step 9:

Add a layer of egg over the cucumber—half.
Step 10:

Pipe a crosshatch of mayonnaise over the eggs.
Step 11:

Add a layer of cheese over the mayonnaise. Smooth the top and press it down gently with a spoon, then repeat all the layers, starting again with the potatoes.
Step 12:

On the final cheese layer, pipe a pretty crosshatch of mayonnaise. Garnish the salad with chopped herbs—I also added olives and cranberries.

I'd never made a salad with fried potatoes before—and that was a mistake. It's surprisingly delicious, if a bit rich, but every now and then it's a fine treat for yourself and your family.
Fried-potato salad is a simple, fun recipe for anyone who loves trying new flavors. It's easy enough that even a beginner can pull it off, and it works for any occasion, from a family snack to a holiday table.
Use an oil with a high smoke point for frying! Every oil is good for you only up to a certain temperature—its smoke point, beyond which it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils stand up better to heat and have a higher smoke point. Whenever you cook in the oven, in a skillet, or on the grill, use an oil with a high smoke point—refined sunflower, olive, and grapeseed oils are among the most common.
It's best to make the mayonnaise yourself—it'll taste better and be better for you. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, on their own or blended with mayonnaise in any ratio you like, which lightens up the dish.