SaladsMedium
Myeongran Potato Crisp Salad (명란 감자 크리스프 샐러드)
A 2-serving myeongran potato salad with auto-scaling for perfect ratios.
Prep 18minCook 20min2 servings
myeongran saladpotato crisp saladkorean fusion saladbrunch saladroe dressingauto scaling recipe
Instructions
- 1
Slice potatoes thinly, soak in cold water for 5 minutes, then dry well.
- 2
Pan-cook potatoes in a single layer until crisp like chips.
- 3
Remove the roe skin and mix with yogurt, mayo, and lemon juice.
- 4
Chop romaine and cucumber and place in a large bowl.
- 5
Toss greens with dressing first, then top with potato crisps.
- 6
Finish with seaweed flakes and pepper, then serve immediately.
Tips
The thinner the potato slices, the crispier the texture.
Skip extra salt unless needed; myeongran is already salty.
Nutrition (per serving)
Calories
340
kcal
Protein
12
g
Carbs
31
g
Fat
19
g
Adjust Servings
2servings
→
servings
More Recipes
SaladsMedium
Abalone Seaweed Salad (Jeonbok Haecho Salad)
Serves 2 abalone seaweed salad with auto-scaling by serving size.
Prep 18minCook 7min2 servings
SaladsEasy
Acai Bowl
A refreshing acai bowl blended with frozen fruit and topped with granola for a nutrient-dense breakfast.
Prep 10min02 servings
SaladsEasy
Antipasto Salad
An Italian antipasto-style salad with crisp vegetables, olives, cheese, and cured meat.
Prep 15min02 servings