The Blonde Salad is a win-win idea for any holiday.

Country kitchen

Salads are an endless source of inspiration for any cook. Thanks to unconventional combinations of ingredients and special preparation techniques, the appetizer can be endlessly varied. Let's take a look at the "Blonde" salad recipe with crispy fried potatoes—they add a unique look and texture. Serve the dish in a clear serving bowl or assemble it directly on a plate, and the salad will delight with its vibrant, appetizing appearance.

The recipe calls for boiled, chilled meat—pork or beef. However, you can substitute store-bought ham, as in this step-by-step recipe with photos, to save time. If you choose boiled meat, it's a good idea to lightly salt it right in the salad bowl.

In winter, it's best to replace tomatoes with cherry tomatoes. They're tastier and more flavorful than regular ones.

Preparation time: 30 minutes. Serves 4.

Ingredients:

boiled meat (or ham) – 200 g;
fresh tomatoes – 2 pcs.;
potatoes – 3 pcs.;
hard cheese – 150-180 g;
mayonnaise – 2 heaped tablespoons;
Sunflower oil for deep-frying – 1 cup.

How to make the Blonde salad

Place diced tomatoes on the bottom of the pan. Remove any loose cores if necessary. If you're using cherry tomatoes, cutting each one into quarters is sufficient.

Coat the tomatoes with mayonnaise (about 1 teaspoon of sauce) and arrange the meat ingredient on top: boiled meat or ham. Cut the meat into cubes the size of the tomato wedges. Place this as a second layer and press down lightly with a spoon.

Spread the second layer with sauce and grate hard cheese on top. The choice of cheese depends on your personal preference.

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

The next layer is fried potato strips. Grate the potatoes coarsely and heat vegetable oil in a deep saucepan. Cook the potatoes in small batches. When the potatoes are golden brown, remove them with a slotted spoon onto a plate lined with a paper towel. Repeat with the remaining strips. Place the hot potatoes as the top layer of the salad.

Serve the salad immediately, without waiting for it to soak. Otherwise, the potato strips will lose their appeal and the tomatoes will become mushy. This salad is a complete meal, so it can be a filling snack or breakfast. Enjoy!