Cheesy Potato Big Mac Salad
I’m not sure if you can still call this a salad when it involves cheesy roasted potato slices, but… here are we! The mayonnaise in the dressing is optional, you can leave it out if you prefer!
Jump to recipeWhat’s the best way to store this dish?
Place in an airtight container in the refrigerator.
Can this be frozen?
I wouldn’t recommend freezing this!
If you’re looking for another dish, be sure to try out these recipes:
Cheesy Potato Big Mac Salad
Ingredients
for the salad
- 300g potatoes, sliced into thin rounds (about 1/4 inch thick)
- 70g grated cheddar
- 125g beef mince
- 70g romaine lettuce, finely sliced
- 1/2 small white onion, finely chopped
- 100g cherry tomatoes, quartered
- 50g pickles, sliced
- Oil, salt
for the dressing
- 100g greek yoghurt
- 1 tbsp mayonnaise (optional)
- 3 tbsp ketchup
- 1 tbsp yellow mustard
- 3 tbsp pickle juice
- Pinch of salt
Method
- Preheat the oven to 220c/200c fan. Line a large shallow baking tray with baking paper then add 1-2 tbsp of oil to the tray.
- Add the sliced potatoes. Sprinkle over a pinch of salt then the grated cheddar.
- Place in the oven for about 25 minutes, or until golden.
- In a small bowl mix together all the ingredients for the dressing.
- In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the beef mince with a good pinch of salt, then cook until fully cooked and browned.
- In a large bowl, add the cheesy potatoes, lettuce, cherry tomatoes, onion, beef mince and pickles. Pour over the dressing, and that’s it!
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