Crispy Potato Quail Nest Salad

An original, beautiful, satisfying salad. The potatoes in the salad become soft and crispy on the outside.
cook time: 1h
Elijah Stroud
Crispy Potato Quail Nest Salad

Nutrition Facts (per serving)

280
Calories
26g
Fat
8g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Salt 0.5 tsp
Potato 1 kg
Vegetable oil 500 ml
Mayonnaise 80 g
Dill 15 g
Chicken eggs 5 pc
cucumbers 2 pc
Chicken fillet 200 g
Quail eggs 5 pc

Recipe instructions

Step 1

Step 1
Prepare all the ingredients for the salad

Step 2

Step 2
Cut the pre-peeled potatoes into thin slices, lay them horizontally and cut into thin strips. Or grate potatoes using a Korean carrot grater.

Step 3

Step 3
Drain in a colander and rinse well under cold water. Let the water drain and dry excess moisture with a paper towel.

Step 4

Step 4
If you have a deep fryer, cook the potatoes in it. Or, like me, I’ll cook it on the stove. Pour 500 ml into a small saucepan. vegetable oil and heat well over low heat.

Step 5

Step 5
Fry the potato strips in small portions until nicely browned. Stir occasionally to prevent them from sticking to each other. Place the finished potatoes on a paper towel to absorb excess oil. Once all the potato straws are ready, add salt and stir.

Step 6

Step 6
Cut the pre-boiled chicken fillet into thin strips.

Step 7

Step 7
Peel the finished boiled eggs. Cut chicken eggs into thin strips. Leave the quail eggs to decorate the salad.

Step 8

Step 8
Also cut the cucumbers into strips.

Step 9

Step 9
Finely chop the greens.

Step 10

Step 10
Place chicken fillet, cucumbers, eggs and 1/3 of potato strips in a large bowl.

Step 11

Step 11
Season with mayonnaise. Add salt to taste.

Additional rubrics

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