Salad "Blonde" - a win-win idea for any holiday

10.01.2019 Country kitchen

The theme of salads is an inexhaustible source of inspiration for any housewife. Thanks to the unconventional combination of products and special preparation, there can be countless variations of snacks. Let's pay attention to the recipe for the salad “Blonde” with crispy fried potatoes - it gives a special look and texture. If you serve the dish in a transparent portioned salad bowl or collect it directly on a plate, then the salad will delight you with a bright appetizing appearance.

The recipe uses boiled chilled meat - pork or beef. But it can be replaced with purchased ham, as in this step-by-step recipe with a photo, to save time. If you choose boiled meat, it will not hurt to slightly salt it right in the salad bowl.

In winter, it is better to replace tomatoes with cherry tomatoes. They are tastier and more aromatic than usual.

Cooking time: 30 minutes. 4 servings come out.

Ingredients:

boiled meat (or ham) - 200 g;
fresh tomato - 2 pcs.;
potatoes - 3 pcs.;
hard cheese - 150-180 g.;
mayonnaise - 2 tbsp. spoons with a slide;
deep-frying sunflower oil - 1 cup.

How to make blonde salad

At the bottom of the form, lay the tomatoes, cut into cubes. If necessary, remove the liquid core. If it's cherry, just cut each into quarters.

Lubricate the tomatoes with mayonnaise (about 1 teaspoon of sauce) and spread the meat ingredient on top: boiled meat or ham. Dice the meat into cubes the size of a tomato. Put a second layer and squeeze a little spoon.

Smear the second layer with sauce and grate hard cheese over it on a coarse grater. The choice of cheese depends on your personal preferences.

Season cheese with a spoon of mayonnaise and smooth the surface of the salad.

The next layer is fried potato straws. Grate the potatoes on a coarse grater and heat the vegetable oil in a deep saucepan. You need to cook potatoes in small portions. When the potato turns golden brown, catch it with a slotted spoon on a plate covered with a paper towel. Repeat the procedure with the remaining straw. Put the hot potatoes on top of the salad.

Serve the salad on the table right away without waiting for it to soak. Otherwise, the potato straw will lose its attractiveness, and the tomatoes will “flow”. Salad is a full dish, so it can serve as a hearty snack or breakfast. Bon Appetit!