This vegetable salad with pan-fried potatoes and homemade mayonnaise is an absolute ode to the summer gardening season, right when the new potatoes are freshly dug from the earth and the vegetables are bursting with the energy of the sun. This dish masterfully plays with a contrast of temperatures and textures: piping hot, crispy potato wedges sit alongside cool, crunchy cabbage and juicy tomatoes. The tradition of pairing fried potatoes with fresh vegetables is deeply rooted in rustic countryside cooking, but the homemade sauce with vibrant yolks and toasted sunflower seeds elevates a simple meal into an exquisite lunch, packed with the aromas of fresh greens and cozy home comfort.
An appetizing vegetable salad with crispy golden potatoes and a thick homemade sauce is ready to be served.
Ingredients for the Salad
- 400 g (14 oz) new potatoes
- 300 g (10.5 oz) green cabbage
- 200 g (7 oz) fresh cucumbers
- 150 g (5.3 oz) tomatoes
- 1 tablespoon sunflower seeds
- Black pepper and salt to taste
- Small bunch of fresh dill
- Vegetable oil for frying
Ingredients for the Sauce
- 1 egg yolk
- 1 teaspoon apple cider vinegar
- 1 teaspoon table mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 70 ml (2.4 fl oz) olive oil
How to Make Fresh Vegetable Salad With Pan-Fried Potatoes and Homemade Mayonnaise
Scrub the new potatoes clean with a brush, cover with boiling water, and parboil until half-cooked. Slice each potato in half. Heat a splash of vegetable oil in a skillet, add the potatoes, and pan-fry for about 10 minutes until deeply golden. Season with salt to taste at the very end.
Pan-fry the parboiled potatoes until they develop a beautiful golden crust, which takes about 10 minutes.
Thinly shred the cabbage. Finely chop the fresh dill. Toss the cabbage and dill together, sprinkle with a pinch of salt, and massage with your hands to soften the cabbage.
Massage the shredded cabbage with salt and fresh dill using your hands to soften it and release its natural juices.
Cut the fresh cucumbers into thin julienne strips and fold them into the cabbage mixture.
Thinly julienned cucumbers perfectly complement the texture of the softened cabbage.
Dice the tomatoes into small cubes and add them to the rest of the vegetables.
Dice the tomatoes into small cubes and toss them in with the rest of the prepared vegetables.
Season with salt and freshly ground black pepper to taste, then toss well. You can lightly drizzle the vegetables with a little vinegar and a drop of olive oil at this stage to keep them vibrant before serving.
Add your spices and a dash of olive oil to preserve the freshness and aroma of the vegetables.
Prepare the homemade mayonnaise. I highly recommend using high-quality eggs with bright yolks for this sauce. Separate the yolk from the white and drop the yolk into a blender or mixing cup. Add apple cider or wine vinegar, table mustard, salt, and granulated sugar. Whisk the ingredients until the salt and sugar crystals fully dissolve.
Use high-quality eggs with bright yolks for the sauce, mixing them with mustard, salt, sugar, and vinegar.
Turn your mixer on to maximum speed. While whisking continuously, add the olive oil drop by drop. The sauce will begin to thicken right before your eyes as the emulsion forms. At this point, you can pour the oil in a thin, steady stream rather than drop by drop. As more oil is incorporated, the sauce will thicken so much that the whisk leaves distinct trails. If you like, you can fold in a pressed garlic clove at this stage.
Whisk the mixture on maximum speed, gradually pouring in the oil until the sauce becomes luxuriously thick.
Arrange the vegetable salad in a ring shape on a large serving platter. Spoon the thick homemade mayonnaise right into the center of the salad. It is best not to mix it entirely; let everyone grab their own portion of vegetables and sauce.
Arrange the vegetables in a ring, leaving a hollow in the center for the thick homemade mayonnaise.
Toast the sunflower seeds in a dry skillet until golden brown. Arrange the warm pan-fried potatoes around the vegetable salad, sprinkle everything with the toasted seeds, and finish with a crack of black pepper. If you love green onions, do not skip them—a few finely chopped stalks will add a beautiful, zesty note.
Add the pan-fried potatoes and sprinkle the salad with golden sunflower seeds for an extra crunch.
Serve this vegetable salad with pan-fried potatoes and homemade mayonnaise in individual portions or on a large communal platter, generously garnished with fresh herbs or finely chopped green onions for an extra kick. If you want to make the flavor profile even more complex, try swapping the sunflower seeds for pumpkin seeds, or add a pinch of smoked paprika to the potatoes while frying—this will lend the dish a subtle campfire aroma and extra depth.
Remember that this salad is best enjoyed immediately after assembly, while the potatoes still hold their crunchy crust and haven't cooled down. If you have any leftover homemade mayonnaise, it can be stored in the refrigerator in a tightly sealed jar for up to two days, perfect for dressing other dishes or as a dip for vegetable sticks. The main secret to success here lies in using high-quality olive oil and perfectly fresh vegetables that deliver a satisfying crunch in every single bite.
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