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fried potato salad

updated

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Ingredients for 4 servings:

  • 250 g potato(s), waxy
  • 1 radish(s), white
  • 6 tbsp oil
  • 2 shallots
  • 2 tomatoes
  • 100 ml vegetable stock
  • 3 tbsp vinegar
  • Salt
  • pepper
  • possibly chives, in rolls

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and slice the potatoes. Fry in hot oil and continue to braise until browned. Drain the potatoes on kitchen paper. Grate the radish into slices. Blanch the tomatoes. Then remove the skin and core and dice. For the marinade, finely dice the shallot and sauté in oil until translucent. Deglaze the pan with vegetable stock and vinegar. Remove from the heat. Add the tomatoes and season with salt and pepper. Mix the marinade with the radish and potatoes. Sprinkle with chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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