Salad with fried potatoes, carrots and beets: recipe with photo. French salad with fried potatoes Classic French salad with beets

Ingredients:

potatoes - 600 grams;
carrots - 2-3 pieces;
beets (medium size) - one piece;
white cabbage (medium size) - half a head;
chicken fillet - 0.5 kilograms;
soy sauce - 3 tablespoons;
apple cider vinegar - 3 tablespoons;
salt, ground black pepper - to your taste;
vegetable oil for frying potatoes and chicken fillet.

Awesome French salad with fried potatoes. Step by step recipe

To make French potato salad, the first step is to fry the potatoes.
To do this, peel the potatoes, wash them well and cut them into very thin cubes (try to make them as thin as possible).
Pour a small amount of vegetable oil into a frying pan (I use refined sunflower oil), heat it well and fry our potatoes until cooked and golden brown.
During the frying process, the potatoes must be stirred several times.
Then remove the pan from the heat. Salt the potatoes to your taste and place on a plate lined with a paper kitchen towel. This way the potatoes will release excess vegetable oil and cool down.
Peel the carrots (I find it most convenient to peel vegetables using a vegetable peeler), wash them well and cut into thin strips.
We also peel the beets, wash them well and cut into thin strips.
Tip: carrots and beets, if desired, can be grated on a coarse grater. It is best to use a Korean carrot grater. Then the pieces are the same size and look beautiful in the finished salad. Thinly sliced vegetables marinate better and taste better.
Finely chop half a head of cabbage.
Tip: this vegetable salad with chicken fillet and fried potatoes turns out the most delicious, in my opinion, at the beginning of summer: when we use fresh young vegetables to prepare it. Such vegetables contain the maximum amount of vitamins, and the vegetables themselves (carrots, beets, cabbage) are very juicy and crispy.
Cut the chicken fillet into strips.
Pour vegetable oil into a frying pan, heat it up and fry the fillet pieces.
With constant stirring, fry the fillet until cooked and an appetizing golden crust appears. At the end of frying, add salt and ground black pepper (to your taste).
Place thinly sliced vegetables and pieces of fried chicken fillet into a deep salad bowl.
Add apple cider vinegar, soy sauce and mix well with a spoon.
Then we put our French salad in the refrigerator for 1-2 hours to marinate.
After this time, transfer the salad to a dish (or into portioned salad bowls), and place fried potatoes on top.
Serve to the table.

This salad with chicken fillet and beets can also be eaten as an independent dish; it turns out very tasty and satisfying. And most importantly - useful! The ease of preparation and excellent taste make you cook this vegetable salad with fried potatoes again and again. Be sure to cook it at home: you won’t regret it. The “Very Tasty” website team wishes you bon appetit and spring mood.

I bring to your attention the original French salad with meat - it is tasty and healthy due to the large number of fresh vegetables. As a meat component, you can take any meat - chicken, beef, pork, turkey. I opted for beef. If you also decide to use it, keep in mind that it should be soft in the salad. That is, you may have to work hard on preparing it.

The simplified name of this salad, not so refined, is “Vegetable Garden,” but other ingredients may be present: corn, peas, pickled mushrooms, green beans, pickled cucumbers and zucchini, herbs, olives.

Prepare all the ingredients according to the list so that everything is on hand.

Wash and dry the beef, cut into strips or squares - whichever is more convenient. Heat the oil in a frying pan and fry the meat first over high heat, then reduce the heat to low, add 50-100 ml of water and simmer a little, don’t forget to add salt. In principle, instead of frying, beef can be boiled in salted water with spices.

Peel the beets and carrots, wash them together with fresh cucumber and cabbage. To grate the beets and carrots, I used a special Korean vegetable grater. Cut the cucumber into strips and shred the cabbage. Place in sections on a large flat platter.

Potatoes also need to be peeled and grated on the same special grater, then fried in a small amount of oil. Wait until the potatoes have cooled slightly and place them on a plate with other vegetables. You should still have a free sector for beef.

Place the fried meat and place a spoon or two of mayonnaise or sour cream in the center. This is such a spectacular presentation for French salad with meat. While your guests are recovering from amazement, take two spoons and mix the ingredients.

You can mix the ingredients on the same dish or put everything in a deep salad bowl.

Bon appetit!

Ingredients:

Meat (pork, beef, chicken) - 0.5 kg.
Potatoes - 3 pcs.
Cabbage - 1/2 a small head of cabbage.
Carrots - 3 pcs.
Beetroot - 3 pcs.
Onion - 1 pc.
Apple vinegar.
Soy sauce.
Hot red pepper.
Salt.

Salad with fried potatoes is not prepared so often, preferring to add boiled or even potato chips. Meanwhile, potatoes fried in oil until golden brown will not only make any appetizer more satisfying, but will also give it an unusual taste and a crispy, but at the same time melting consistency.

There are quite a lot of recipes for salads with fried potatoes, among them everyone can find a dish to suit their taste.

The most famous salad with fried potatoes is Quail's Nest, it is used for decoration. In this case, they use potatoes cut into thin strips, deep-fry them and generously sprinkle the edges of the dish, simulating a quail's home, and lay a few eggs on top. But this is far from the only use of fried potatoes in salads, and recipes with photos confirm this.

Many products can be combined with potatoes, so you can safely experiment when preparing a dish. Fried potato salad can be made with meat, chicken, mushrooms, and cheese. For freshness, add cucumbers, carrots, beets, cabbage and other vegetables.

For example, a French salad with fried potatoes and meat is not only very filling and nutritious, but also very healthy due to the high content of fresh vegetables. Mayonnaise, sour cream, oil-vinegar or soy sauce are usually used as a dressing. Fresh herbs, onions, garlic and hot spices will not be superfluous.

Recipes with photos will help you prepare different salads with fried potatoes, both very simple and original, worthy of a festive feast. By the way, keep in mind that if you want the potatoes to remain crispy after frying, then after cutting they should be rinsed several times in cold water to remove excess starch.

If you don't do this, the slices may lose their shape, but they will still be delicious. You need to add salt at the very end of frying, and during the process you can add a little crushed garlic or other spices for flavor.

Preparation

The recipe for French salad with fried potatoes will appeal to both sophisticated gourmets and lovers of hearty dishes. The unusual consistency of the salad is achieved due to the fact that the meat and potatoes are added fried, and the remaining ingredients (beets, carrots, onions) are added raw.

First of all, you should cut the meat into small cubes and fry it in vegetable oil until cooked, adding salt and pepper 5 minutes before the end.
At this time, peel the beets and carrots and cut them into thin strips (to save time, you can use a Korean or regular coarse grater).
Thinly chop the cabbage and cut the onion into half rings.
Peel the potatoes, cut them into strips as thin as possible, rinse well and fry in vegetable oil until browned, finally add salt and place on a paper towel.
In a deep bowl, combine all the fresh vegetables, add fried meat to them, and mix. After this, pour the fried potatoes there and sprinkle with vinegar. Pour soy sauce over the finished salad with potatoes, beets and carrots, pepper well, add salt if desired, mix thoroughly and cool before serving.

Options

A fresh, hearty and very tasty salad can be prepared with fried potatoes and chicken.

With fried potatoes for this salad you need to do this: cut into very thin strips or grate, form flat cakes with your hands and fry on both sides in oil until browned, set aside on a napkin.
Chop boiled or smoked chicken fillet, cut fresh cucumber and cheese into cubes.
Chop the onion and fry it until golden brown, finely chop the greens.
Combine all ingredients, add mayonnaise or sour cream and mix.
Place the resulting mass on a flat dish, forming a triangle, place potato cakes on top and sides and sprinkle with herbs.

This salad with fried potatoes can be made with pickled cucumber, and you can also add ingredients to your taste, for example, bell pepper.

It's very easy to make a salad with cabbage and fried potatoes. Boil the chicken breast and fry the potatoes in advance. Finely chop the cabbage and grate the cucumber. Cut the chicken into strips and mix with the rest of the ingredients, season with mayonnaise.

For the holiday table, you can prepare an unusual salad with beets, pomegranate seeds and fried potatoes; take the design idea from a photo or effectively lay out the dish in separate portions. In addition to fried potatoes and beets, the salad includes green radishes and carrots, as well as boiled or smoked pork and onions.

All ingredients are separately fried in oil, and after cooling, seasoned with mayonnaise. Before serving, add pomegranate seeds and stir. If desired, this fried potato salad can be made with Korean carrots, this will add fresh and piquant notes.

And, of course, be sure to prepare a salad with potatoes and fried mushrooms. It is worth frying them separately so that the potatoes remain crispy. To these products you should add sliced tomatoes and onion half rings. Season everything with mayonnaise and sprinkle with herbs.

In addition to directly adding to the salad, fried potatoes can be used to decorate the dish, as is the case with the Wood Grouse's Nest. Golden crispy slices will come in handy in any assorted salad, where vegetable and meat cuts coexist.

An original salad that contains fresh vegetables, beets and carrots, and such a tasty and beloved ingredient as fried potatoes. It is thanks to the presence of potatoes that many agree to try it, because, you see, raw beets are a rather rare ingredient in dishes. Raw beets are not only tasty, but also retain all the beneficial substances they contain. A salad using raw carrots and beets can be prepared all year round, because these vegetables store very well. Thus, this salad is both healthy (due to fresh vegetables) and filling, thanks to the fried potatoes. Its presentation is also impressive, with all the ingredients laid out in piles on a large platter. This salad is mixed on the table, immediately before eating.

Salad with fried potatoes, carrots, green peas and beets, photo.

Ingredients needed for the salad:

2-3 beets,
2 carrots,
5-6 potatoes,
1 ban. canned green peas,
150 g mayonnaise,
sunflower oil for frying potatoes,
salt,
ground black pepper,
2-3 teeth. garlic

Recipe for salad with fried potatoes, carrots and beets:

1. Peel and wash the vegetables necessary for preparing the salad. Photo 1.

2. Heat a frying pan with sunflower oil. First cut the potatoes into thin slices, then cut these slices into strips. Photo 2.

3. When the oil is hot enough, place potato strips in the pan. It is necessary to fry the potatoes in portions so that they are fried and not stewed. Add sunflower oil to the frying pan as needed. Do not cut all the potatoes at once; this should be done during the frying process so that the potatoes do not darken in the air. If possible, you can deep fry the potato strips. Photo 3.

4. Fry until golden brown, the heat should be almost maximum. Sprinkle each portion generously with salt and ground pepper right in the frying pan. Photo 4.

5. The salad will consist of four main ingredients, which need to be placed in slides on a large platter. So, fried potato straws are the first ingredient. Photo 5.

6. Grate the carrots on a borage grater, this will be the second slide. Photo 6.

7. Do the same with beets. Carrots and beets can also be grated using a Korean carrot grater. Photo 7.

8. And finally, drain the liquid from the can of peas and pour it onto a dish. Photo 8.

Calories: Not specified
Cooking time: Not specified

This dish is so impressive, bright and colorful that it will always find a place on any table, both home and holiday. The taste of the salad is no less interesting, since it contains vegetables both raw and thermally processed.
Tender juicy carrots and beets add sweetish notes to the dish, and white cabbage gives it not only piquancy, texture, but also a characteristic crunch. Cucumbers come in very handy here, adding freshness and flavor. But the “French” salad, a recipe with a photo with beets and fried potatoes, which you can see below, would not have such a taste if it were not for the potatoes, and in fried form! You can buy ready-made French fries, or you can easily and simply make them yourself; the only important thing is to thinly and carefully cut them into cubes and then deep-fry them. Be sure to try this one too.
The final touch in cooking is the presentation of the dish. It is fundamentally different from the classic serving in that the crushed ingredients are laid out on a dish in heaps, and mayonnaise is laid out in the middle, which is generously sprinkled with crushed nuts.

- beetroot (a medium-sized fruit with thin skin) – 1 pc.,
- carrots (bright colors) – 1 pc.,
- cucumber (fresh) – 1-2 pcs.,
- cabbage (white) – ¼ head,
- potatoes (tubers) – 1-2 pcs.,
- walnut kernel – 30 g.,
- sauce (mayonnaise) - to taste.

Step-by-step recipe with photos:

We wash the potatoes to remove dirt, peel them and cut them beautifully into cubes.

Dry on a napkin, then place in the oil of a heated frying pan and fry until golden brown for 7-8 minutes. Add a little salt to the finished potatoes and place them on a paper towel to remove the fat.

Peel the beets, then grind them on a grater.
We also chop the peeled carrots (you can use a grater for Korean carrots).

We cut the cabbage in half to make it easier to handle, then finely chop it into strips.
Remove the ends of the cucumber, if necessary, peel the peel and chop into neat strips.

Place the ingredients on the dish in neat piles to make a beautiful presentation. Pour mayonnaise sauce into the center of the dish and sprinkle chopped walnut kernels on top.

After serving, mix all ingredients.

Bon appetit!