Potatoes are a versatile vegetable that makes great side dishes. Almost no first course is complete without it; the famous chips are made from root vegetables. And of course, he is in the composition of everyone's favorite "Olivier" and "Vinaigrette". But there are other versions of potato salads that deserve attention. They are prepared with fried, boiled and even raw potatoes.

Potato salad can be considered as a full-fledged second course, because it is very satisfying. Therefore, it can be offered for lunch or dinner, just supplementing the menu with a light vegetable salad. The variety of recipes is explained by the fact that the root vegetable goes well with many products and absorbs the tastes of other components well.

This salad with French fries will become a highlight of the dining table. It looks very extravagant, and due to the addition of pickles, a piquant note appears in the taste. It favorably sets off the neutral taste of the root vegetable.

Ingredients:

• 400 g potatoes;
• 1 pork tongue (boiled);
• 4 pickles;
• 250 ml of sunflower oil;
• 150 g peas (canned);
• 4 boiled eggs;
• 200 g of boiled pork;
• 0.5 bunch of fresh dill;
• 100 g homemade mayonnaise;
• some salt.

First, let's start cooking potatoes. My tubers, clean, chop on a Korean grater. We wash the shavings several times in ice water, washing out all the starch. Then we put everything on a napkin to free the workpiece from moisture.

Fry the chips in hot oil for 3-4 minutes, stirring occasionally. You need to achieve a pleasant golden color. Using a slotted spoon, spread the product on a plate with a paper napkin, which will absorb excess fat, and salt a little.

Attention! It is better to fry potatoes in small portions, then they cook faster and brown.

Cut the meat product into equal cubes. Peel the eggs, separate the yolks. Cut the whites into cubes, and grind the yolks into a paste with salt, a sprig of chopped dill and a spoonful of mayonnaise. Roll 5-6 balls from the yolk mass.

In a bowl, mix meat, tongue, peas, proteins and chopped cucumbers. Add a handful of French fries, mix, season with mayonnaise to taste. We spread the mass in a slide on a dish, make a depression on the top - a kind of nest.

We completely cover the whole salad with potato strips, and put the balls-eggs into the recess. Decorate the nest with dill sprigs and serve immediately to the guests to keep the fried potatoes crisp.

Korean salad with raw potatoes

Everyone is used to Korean-style carrots, but it turns out that potatoes are also cooked in this way. The recipe uses an almost raw root vegetable and some spices.

Ingredients:

• 550 g raw potatoes;
• 2-3 garlic cloves;
• 2-3 tsp table salt;
• 2 tbsp vegetable oil;
• 1 tsp granulated sugar;
• 1 tbsp spices for carrots in Korean;
• 2 tbsp lemon juice;
• 2 tsp soy sauce.

We immerse the peeled and chopped potatoes in the water. The shavings are well washed, often changing the liquid. It is desirable that the water becomes clear.

Now we dip the shavings into salted boiling water. As soon as the water starts bubbling again, blanch the contents for a minute, discard it in a colander.

Important! It is necessary to ensure that the potatoes are not overcooked, otherwise it will turn into gruel and the salad will not work.

Add chopped garlic, lemon juice, soy sauce and other spices to the prepared potatoes. Gently pour everything on top with hot oil, mix thoroughly.

Read also: Salad with cabbage and crab sticks - 9 recipes

For pickling, leave the workpiece in the refrigerator, stirring 2-3 times. Serve with fried sesame seeds and herbs.

Puff salad "Mimosa" from canned fish with potatoes

A bright tasty dish from canned fish that can be prepared for any occasion or just like that. And the salad got its name "Mimosa" because of the grated yolks that are sprinkled on top of it.

Ingredients:

• 200 g of canned fish;
• 200 g of boiled carrots;
• 300 g boiled potatoes;
• 150 g large onions;
• 4 boiled eggs;
• 150 g salad dressing;
• some salt.

We clean the onions, chop them finely and deprive them of bitterness. To do this, pour the vegetable for 10 minutes with boiling water, and then rinse with cool water. We clean the chicken eggs, separate the whites and yolks. We open the canned fish, drain the liquid, and grind the contents with a fork.

We begin to form a snack in layers, brushing each bowl with mayonnaise sauce. We put the fish on the bottom of a deep salad bowl, lightly grease with sauce. Finely rub the proteins on top, draw a mayonnaise mesh. Next comes finely grated carrots with onions. The penultimate level will be grated boiled potatoes. Be sure to salt it, pepper it and generously coat it with sauce. And finally, we form the top layer of grated yolks.

Important! The salad should turn out bright and lush, so we don't coat the yolks with mayonnaise.

The dish can be served immediately, but it is better to keep it in the cold for a couple of hours.

French salad with chicken, beetroot and fried potatoes

Light, tasty and dressy salad, and fried potatoes and other vegetables. Lovers of light vegetable dishes will surely like it.

Ingredients:

• 200 g chicken breast;
• 2 potatoes;
• 80 g fresh cucumber;
• 60 g white cabbage;
• 1 carrot;
• 1 small beetroot
• 2-3 tbsp mayonnaise;
• 50 ml of refined oil;
• some salt and pepper.

Apart from chicken and potatoes, all other ingredients will be used raw. Therefore, we immediately proceed to heat treatment of poultry and potatoes.

Rinse the breast, clean it from all unnecessary and cut into strips. Season with spices, leave to marinate for a few minutes. Then fry until tender and a light blush forms.

My potatoes, peel, cut into oblong cubes. Fry until golden brown in vegetable oil. To speed up the process, you can fry the chicken along with the potatoes.

While the hot ingredients are cooling down, wash, clean the rest of the vegetables. Three carrots with beets separately on a coarse grater. Cut the cucumber into thin oblong strips. Chop the cabbage into thin strips of medium length.

Now it remains to shape the salad. Place a small bowl of mayonnaise in the center of the serving flat dish. Place fried chicken, potatoes, carrots, cabbage, beets and cucumber around in piles. In this form, we put the salad on the table and, in the presence of guests, mix the ingredients, adding sauce to taste.

Salad with potatoes, crab sticks and eggs

A very basic but hearty everyday potato salad and eggs. It is better to use mayonnaise for dressing at home.

Ingredients:

• 2 boiled potato tubers;
• 150 g crab sticks;
• 1 onion;
• 2 boiled eggs;
• 3-4 tablespoons salad mayonnaise;
• some salt.

Mix all the ingredients in a deep salad bowl. We clean, cut the potatoes into cubes. Remove the shell from the eggs, chop finely with a knife. We release the crab sticks from the packaging, cut into medium pieces.

Advice! If the crab sticks are frozen, first take them out of the freezer and defrost them in a gentle way. You can replace the sticks with crab meat, then the salad will automatically go into the festive category.

Peel the onion, cut into small cubes. If the onion is very hot, pre-scald it with boiling water.

Read also: Beef liver salad - 5 quick recipes

Mix all the ingredients, season with mayonnaise, season with spices, mix and serve.

Herring salad with boiled potatoes

The dish resembles a traditional Olivier, only it is made from herring. And then it is mixed with boiled potatoes, carrots, eggs and cucumbers.

Ingredients:

• 300 g herring (fillet);
• 2 cucumbers (fresh + pickled);
• 2-3 potatoes (boiled);
• 1 onion head;
• 2 boiled carrots;
• 2 hard-boiled eggs;
• 2-3 tbsp low-fat sour cream;
• 1 tsp mustard.

We clean boiled root vegetables and eggs. We cut everything into medium-sized cubes. Check the herring fillet for bones, cut into cubes. If desired, the herring can be replaced with salted red fish.

Peel the onion, chop finely, put in a sieve, pour over with boiling water. Let the water drain and add to the already chopped ingredients. Cut the pickled cucumber into cubes, slightly squeeze the brine and add to the salad bowl along with the chopped fresh cucumber.

Mix all the ingredients, season with a mixture of sour cream and table mustard, season with spices to taste. We simply serve in a salad bowl or prepare a beautiful appetizer by filling waffle or sand baskets with the resulting mass.

Potato salad with mushrooms, cheese and chicken

This salad with chicken, mushrooms, cheese and potatoes can be presented as an appetizer or a full meal. It has a delicate structure, excellent taste and will quickly satisfy hungry guests.

A salad with fried potato strips is a great way to fill your belly with a healthy diet, while giving yourself a little bit of unhealthy pleasure. Because underneath "french strips" is encrypted such a terribly unhealthy thing as fries. But the rest of the components of this salad, which create most of its volume, are just exemplary: green lettuce, vegetables ... Even the dressing will not go unhealthy vinegar, but a small amount of lemon juice and a little balsamic. Well, let's allow ourselves the very, very drop of French fries? Agree, eating a hundred grams of fries in such a salad is much better than eating a full portion of fried potatoes with something, because well, who eats fried potatoes without anything at all? We are all not like that!

Thoroughly rinse the lettuce leaves, shake off the water and tear them into portioned pieces, which will be convenient to prick onto a fork, after removing the white part first. Always remove the white part from a purchased salad not grown in your own garden, especially from a winter one - it is in this part of the plants that nitrates tend to concentrate.

We cut vegetables into pieces that will be convenient to prick on a fork and stuff into your mouth.

Add vegetables to the salad, pour the whole thing with oil, lemon juice and lightly salt, let it marinate.

We heat the oil for frying.

First we cut the potatoes into plates, and then into strips about 5 mm thick.

Fry the potatoes in preheated oil until brown (and soft inside). With this thickness of the straw, it should take about 5 minutes. We blot oil from the potatoes.

Sprinkle the potatoes with salt and paprika, stir until the surface is evenly covered with seasonings.

Add the potatoes to the rest, pour the balsamic over and serve right there.

I will not say that the salad with fried potatoes in strips is tasteless when the potatoes cool, but while it is warm, it still tastes better!

Holiday salads can be not only fish, meat, but also vegetable. For satiety, vegetables are complemented with mayonnaise, soft or hard cheeses, fried potatoes or crackers. Dishes are prepared with fresh, boiled, fried or baked vegetables. A salad with fresh tomatoes, cucumbers, red onions, lettuce, bell peppers, hard cheese, potato strips and mayonnaise is especially aromatic, satisfying and festive. For beauty, we collect a salad on a flat large plate with curly lettuce leaves. Grate the cheese finely and fill it with all the products. Mayonnaise with finely grated cheese goes well with juicy vegetables and makes the dish delicious.

Servings: 4.
Cooking time: 35 minutes.

Ingredients:

Tomato (ripe medium) - 1 piece;

Cucumber (fresh medium) - 1 piece;

Bulgarian pepper (red medium) - 0.5 pieces;

Lettuce leaves (green) - 5-6 pieces;

Red onions (small) - 1 piece;

Potatoes (medium) - 1 piece;

Hard cheese - 120-150 grams;

Vegetable oil - 1 cup

Mayonnaise;

Preparation:

1. Peel, rinse and grind a medium-sized potato tuber for Korean carrots. Rub half of the tuber. Put the straws in a pan with heated oil (it is better to use refined oil) and fry, stirring until brown. Then we take out the potatoes on paper napkins and put the second batch.

2. Cool the fragrant straws. We do not cook a large amount, the dish should have a light taste of fried potatoes.

3. Cut ripe tomato and cucumber into medium slices.

4. Peel the small red onion, cut into half rings and separate them. Peel and cut half of the bell pepper into medium squares. Peppers can be used in any color; this will not change the taste of the dish.

5. Tear the curly green lettuce leaves with our hands. We spread it beautifully on a flat plate.

6. Place randomly prepared tomato and cucumber slices on lettuce leaves.

7. Add pepper cubes, salt and cover everything on top with half rings of red onion.

8. Sprinkle all the food with prepared crispy straws (leave a little for decoration).

9. Lavishly pour mayonnaise on fresh vegetables with fried potatoes.

10. Hard cheese (you can use any kind) finely rub and sprinkle with all the ingredients. Add the remaining potato strips to the cheese and serve the finished salad immediately. This salad is perfect for a festive table for any vegetable, fish, meat second course or as a snack with your favorite bread.

This vegetable salad can be prepared not only with potato strips, but also with homemade or store-bought croutons.

Potato strips can not only be fried in a pan, but also baked in the oven. Line the baking sheet with foil, sprinkle with oil, place the straws next to each other and bake at 180 degrees for about 10 minutes. We periodically check for readiness.

The salad will turn out with a different taste if you exclude the bell peppers, and instead add baked eggplants or zucchini. Cut the vegetables into small slices, put them on a baking sheet with foil, add oil, salt and bake in the oven at 180 degrees for about 20 minutes.

Now you know how to cook a delicious festive salad with fried potato strips! Bon Appetit!

Salad with fried potatoes strips is an extraordinary dish that can be prepared in a minimum of time, and please yourself with a delicious lunch or dinner. It can also be served at special occasions. Due to the unusual combination of the products discussed below, you can find the dish that is right for you.

The salad potatoes should be crispy, so make them just before serving the salad.

Potatoes are familiar to us from early childhood. It is added to soups, mashed potatoes, but it can also be beneficially used for salad. Potatoes are famous for the fact that they contain such components as: proteins, fiber, vitamins B, B2, B3, B6, B9, vitamin C, vitamins K, PP, D, E, phosphorus, organic acids, calcium, magnesium, carbohydrates , starch. Its use contributes to the proper functioning of the body and digestive organs.

How to Make Chips Salad - 15 Varieties

Hearty and tasty salad will delight you with its originality.

Ingredients:

• Potatoes - -3 pcs.
• Boiled chicken fillet - 250 g.
• Eggs - 2 pcs.
• Bulb onions - 1 pc.
• Pepper
• Mayonnaise
• For pickling onions
• Sugar - 2 tsp
• Vinegar - 2 tablespoons
• Water - boiling water

Preparation:

Chop the potatoes into strips, fry in vegetable oil until golden brown.

Place on a plate.

Boil the chicken and chop the same strips as the potatoes, send them to the salad bowl to the potatoes.

Combine the ingredients for marinating the onion, chop the onion into slices and send to the resulting mixture to infuse.

While the onion is infusing, chop the eggs and add to the salad.

Then add the onion.

Season with mayonnaise.

Put the salad in a special dish and you can serve it to the table.

Decorate with herbs if desired.

You can replace mayonnaise with sour cream.

An easy-to-make recipe for a hearty salad.

Ingredients:

• Green peas - 1 can
• Potatoes - 4 pcs.
• Onions - 1 pc.
• Sausage - 150 gr.
• Cucumbers - 2 pcs.

Preparation:

Chop the potatoes into strips and fry until golden brown.

Send it to the salad bowl.

Chop cucumbers, sausage into strips and add to potatoes.

Cut the onion into slices, pour into the salad.

Finally, add the peas to taste.

Season with sour cream or mayonnaise. Season with salt and pepper.

Serve in portions, garnishing with herbs.

Summer salad will delight you in the winter season.

Ingredients:

• Fresh small tomatoes - 4 pcs.
• Boiled chicken (or carbonade, sausage) - 250 g.
• Cheese - 100 g.
• Raw large potatoes - 3 pcs.
• Garlic - 2 teeth
• Greens - ½ bunch
• Mayonnaise
• Vegetable oil

Preparation:

Peel potatoes, chop into thin strips. Rinse with running water. Wipe off with special wipes.

Fry the potatoes in vegetable oil until tender. Then place it on napkins so that the oil glass.

Chop the tomatoes into large rings and place in the first layer on a plate.

Mix mayonnaise with garlic. Brush the tomatoes.

Cut the chicken into small pieces, and lay out in a second layer, brush with mayonnaise.

Grate the cheese on a fine grater, sprinkle on the chicken. Brush with mayonnaise.

Place the fried potatoes on top. Let stand for half an hour.

Garnish with herbs and olives if desired.

After frying the potatoes, drain off the oil, or wipe the potatoes with napkins.

Corn will add sweetness and spice to your salad.

Ingredients:

• Corn - 1 can
• Potatoes - 4 pcs.
• Bulgarian pepper - 2 pcs.
• Pickled cucumbers - 2 pcs.

Preparation:

Chop the potatoes into strips. Fry in vegetable oil. Let the oil drain.

Chop the cucumbers into strips.

Cut the pepper into half rings.

Combine all ingredients except potatoes.

Season with salt and pepper. Season with olive oil. Mix thoroughly.

Add potatoes before serving.

Decorate with greenery.

After training, you can try this type of salad. It is packed with nutrients.

Ingredients:

• Potatoes - 600 g.
• Carrots - 2-3 pcs.
• Beets - 1 pc.
• Cabbage - 0.5 head of cabbage
• Chicken fillet - 500 g.
• Soy sauce
• Vinegar
• Pepper to taste

Preparation:

Chop all the ingredients of this salad into thin even strips.

Fry the chicken, salt and pepper.

Fry the potatoes separately.

Mix all ingredients. Season with salt and pepper to taste.

Add soy sauce with a drop of vinegar.

Stir.

You can serve to the table, decorating as you wish.

Fish salad will delight seafood lovers.

Ingredients:

• Potatoes - 500 gr.
• Salmon - 200 gr.
• Olive oil
• Olives - 100 gr.
• Tomatoes - 150 gr.
• Pepper
• Mayonnaise
• Greens

Preparation:

Chop the greens, send them to the salad bowl.

Then chop the salmon, tomatoes into cubes, add to the herbs.

Fry the potatoes, cut into strips, in sunflower oil until tender.

Season the salad with salt and pepper.

Add potatoes.

Season with olive oil with a little mayonnaise, pour in the potatoes.

Sprinkle with lemon juice.

Decorate with olives.

Sweet and sour salad will delight you with its extraordinary taste.

Ingredients:

• Potatoes - 2 pcs.
• Cucumber - 1 pc.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Garlic - 2 cloves
• Ginger
• Orange
• Olive oil - 40 ml.
• Soy sauce - 30 ml.
• Sesame oil - 20 ml.
• Vegetable oil

Preparation:

Cut the cucumber and carrots into strips.

Chop the onion into strips.

Peel the garlic, chop finely. Grate the ginger on a fine grater, add to the garlic. Add the orange zest as well. Pour in olive oil, soy sauce, sesame oil.

Chop the potatoes into strips, send them to a saucepan with a lot of oil, fry the potatoes. Stir constantly. Dry the potatoes with paper towels.

Combine all the ingredients and season with the resulting sauce.

Serve to the table.

Shrimp goes well with potatoes, as do all seafood in general.

Ingredients:

• Shrimp - 200 gr.
• Cucumbers - 100 gr.
• Tomatoes - 100 gr.
• Potatoes - 400 gr.
• Lettuce leaves - 100 gr.
• Peking cabbage - 100 gr.
• Cheese - 50 gr.
• Onions - 1 pc.
• Olives
• Greens
• Pepper
• Lemon
• Olive oil

Preparation:

Place in a salad bowl.

Boil the shrimp in salted water. Sprinkle with lemon juice.

Chop the tomatoes with cucumbers into strips or cubes, add to the potatoes.

Cut onion into slices, cheese into cubes, send to salad.

Chop Chinese cabbage and lettuce leaves, send to salad.

Season with salt and pepper. Season with olive oil.

Decorate with green olives.

A simple combination of products will allow you to quickly and deliciously prepare a potato salad.

Ingredients:

• Potatoes - 2 pcs.
• Eggs - 2 pcs.
• Cucumbers - 1 pc.
• Hard cheese - 50 gr.
• Mayonnaise
• Vegetable oil
• Parsley to taste
• Ground black pepper to taste
• Salt to taste

Preparation:

Chop the potatoes into strips and fry in vegetable oil. Let the fat drain.

Chop the cucumber into strips.

Chop the boiled eggs into strips.

Grate the cheese on a coarse grater.

Chop the greens.

Place half of the potatoes in the first layer.

Then half a cucumber.

Half eggs.

Brush with mayonnaise.

Sprinkle with half of the cheese. And repeat the layers.

Sprinkle the last layer with cheese, brush with mayonnaise.

Garnish with olives or olive and herbs.

Use your favorite mushroom variety in this salad.

Ingredients:

• Mushrooms - 1 can
• Potatoes - 500 gr.
• Smoked chicken breast - 150 gr.
• Sour cream
• Tomatoes - 200 gr.
• Greens

Preparation:

Chop the chicken breast into strips, send to the salad bowl.

Fry the potatoes with strips, let the oil drain.

Chop tomatoes, add to chicken.

Chop the herbs finely. Pour into salad.

Add potatoes.

If necessary, cut the mushrooms and send them to the salad.

Season with salt and pepper.

Season with sour cream.

Salad with fried potato strips and sausage

Ingredients:

200 gr. - semi smoked sausages

4 - potatoes

½ onion

Preparation:

Boil the eggs. Crumble into strips, send to a salad bowl.

Chop the sausage into strips, add to the eggs.

Chop the potatoes into strips, fry, let the oil drain. Then add to the salad.

Cut the onion into half rings. Add to salad bowl.

Mix all ingredients thoroughly. Season with salt and pepper if desired.

Season with mayonnaise.

Decorate with herbs before serving.

The salad has a spicy sweet taste.

Ingredients:

• Potatoes - 500 gr.
• Crab sticks - 200 gr.
• Mayonnaise
• Tomatoes - 100 gr.
• Carrots - 1 pc.
• Cucumbers - 1 pc.
• Sweet pepper - 1 pc.
• Pepper

Preparation:

Fry the potatoes with strips until tender, let the oil drain.

Chop vegetables into thin strips, stir.

Add potatoes.

Cut the crab sticks into strips, add to the salad.

Season with salt and pepper.

Season with mayonnaise.

Decorate with herbs, serve in portions.

This salad is very high in calories.

Ingredients:

• Potatoes - 4 pcs.
• Pork - 300 gr.
• Onions - 1 pc.
• Pickled cucumber - 1 pc.
• Green peas - half a can
• Garlic - 1 clove
• Mayonnaise

Preparation:

Cut the potatoes into strips, fry in vegetable oil. Let the fat drain off.

Boil pork in salted water. Crumble into strips. Send it to the salad bowl.

Cut the onion into slices, fry lightly until golden brown.

Cut the pickled cucumber into strips.

Mix all ingredients, add green peas.

Season with salt and pepper. Squeeze out the garlic. Stir.

Season with mayonnaise or sour cream.

Serve in portions garnished with herbs.

Vegetable salad with potatoes will delight fans of healthy eating.

Ingredients:

• Potatoes - 3 pcs.
• Liver - 5 pcs.
• Beets - 1 pc.
• Carrots - 1 pc.
• Cucumber - 1 pc.
• Tomato -1 pc.
• Onions - 2 pcs.
• Mayonnaise
• Pepper

Preparation:

Fry the liver until tender in olive oil. Chop into cubes.

Fry the potatoes with strips separately. Let the oil drain.

Cut the beet with carrots into cubes or strips. Then pour boiling water over vegetables and onions.

Chop fresh cucumber and tomato, add vegetables, liver and potatoes.

Stir. Season with salt and pepper.

Season with mayonnaise.

Decorate with herbs and lettuce.

Salad with fried potato strips and pork ribs

Buy only fresh ingredients for salads.

Ingredients:

• Potatoes - 500 gr.
• Smoked pork ribs - 500 gr.
• Tomatoes - 3 pcs.
• Bulgarian pepper - 2 pcs.
• Corn - half a can.
• Olive oil
• Greens
• Pepper

Preparation:

Cut the ribs.

Fry the potatoes with strips until tender, let the oil drain.

Dice vegetables, stir, then add potatoes and corn.

Season with salt and pepper. Add finely chopped greens.

Season with olive oil.

Serve in portions, placing ribs next to it.