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Fried potato salad with mozzarella

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Ingredients for 2 servings:

  • 200 g potatoes
  • 1 tsp rapeseed oil
  • 2 tomatoes
  • 2 slice(s) ham, cooked
  • 1 ball of mozzarella
  • 2 tbsp balsamic vinegar
  • some salt and pepper
  • 3 tbsp mineral water
  • 2 tbsp germ oil
  • 1 bunch arugula

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the potatoes thoroughly and cut into approximately 4 mm thick slices. Heat the rapeseed oil in a non-stick pan and fry on both sides. Season with salt and pepper. Blanch the tomatoes in hot water, peel and deseed them, and dice the flesh. Mix together a dressing from balsamic vinegar, salt and pepper, mineral water, and germ oil and season to taste. Wash and finely chop the arugula, and add it to the dressing. Dice the ham. Toss the potato slices with the tomatoes, diced ham, and mozzarella and toss with the dressing. Season to taste if necessary. Plate the salad and serve while still warm.

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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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