Crispy Potato Pancake Salad recipe - ingredients, nutrition and when to eat it
This salad features thinly shredded potatoes pan-fried until crisp and served with baby greens.
This salad features thinly shredded potatoes pan-fried until crisp and served with baby greens. The savory, mild potato pancake pairs nicely with fresh greens, making this a good choice for a light lunch or simple dinner.
Salads & light · 20 minutes to cook
Tips: If you don’t rinse the shredded potatoes, their starch helps them stick together.
Tips: Spread the potato pancake thinly so it cooks through and the edges turn crisp.
Tips: Toss the baby greens with the dressing just before serving so they stay fresh.
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Ingredients (1 serving)
- Potato — 1 pc
- Baby greens — 1 handful
- Potato starch — 1 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.1 tsp
- Balsamic vinegar — 1 tsp
- Olive oil — 1 tsp