The Swiss Rösti Salad with Gruyère is a contemporary tribute to a centuries-old Alpine classic, transforming the beloved rösti into a refreshing, yet indulgent dish perfect for modern palates. Originally a humble farmer’s breakfast in the Bernese countryside, rösti (pronounced “RUHS-tee”) began as a straightforward preparation of grated potatoes pan-fried until crisp and golden. Over time, it evolved into a quintessential Swiss favorite, transcending its rural roots to become a national dish often enjoyed as a hearty side with meats, sausages, or eggs.
At its core, rösti epitomizes rustic comfort — tender on the inside, crispy on the outside, and rich in flavor thanks to the quality of the potatoes and the generous use of butter. In this modern adaptation, we’ve reimagined rösti not only as a base but as the foundation for a vibrant and elevated salad. While the integrity and soul of the original dish remain intact through the golden potato rounds, the addition of fresh ingredients and a bright vinaigrette takes this dish in an entirely new, refreshing direction.
What gives this salad its distinct Alpine character is the Gruyère cheese — a semi-hard cheese from the Fribourg region of Switzerland, known for its nutty complexity and smooth melt. Aged Gruyère, in particular, brings a deeply savory, slightly salty note that plays beautifully against the peppery freshness of arugula and the citrus zing of the vinaigrette. It adds not only decadence but an unmistakable sense of place, transporting any diner to the Swiss highlands.
The lemon-herb vinaigrette, anchored with a touch of Dijon mustard and honey, balances each bite with acidity and a subtle sweetness. Chives — often used in Swiss cooking — offer a burst of herbal freshness, enhancing the overall harmony of the dish and tying the warm rösti and cool greens together.
This Swiss Rösti Salad is ideal for those moments when you’re craving both comfort and something light. It slots perfectly into a Sunday brunch spread, works well as a light dinner accompanied with white wine or herb tea, or stands alone as a unique lunch for guests who appreciate culinary creativity.
It’s also flexible and inclusive: variations can accommodate dairy-free diets with vegan cheese, or cater to different greens preferences by substituting arugula with milder baby spinach or mixed greens. For convenience, the rösti can be made ahead of time and crisped up in the oven, ensuring a low-stress but high-impact meal.
Ultimately, this dish is about honoring traditional Swiss flavors while embracing the freshness and vibrancy of a contemporary, health-conscious kitchen. It tells a story of mountains and meadows, simplicity and innovation — a perfect plate for those looking to enjoy the heritage of rösti with a sophisticated twist.
Swiss Rösti Salad with Gruyère
Equipment
- Box grater or food processor with grating blade
- Large non-stick or cast-iron skillet
- Mixing bowls
- Kitchen towel or cheesecloth
- Spatula
- Sharp knife
- Cutting board
Ingredients
For the Rösti Base:
- 2 lb Yukon gold potatoes peeled and coarsely grated, starchy variety preferred for binding
- 2 tbsp unsalted butter plus more for frying
- 1 tsp sea salt to taste
- ¼ tsp freshly ground black pepper
For the Salad & Dressing:
- 4 cups arugula fresh, rinsed and dried
- 1 cup Gruyère cheese coarsely grated, aged preferred for more nutty flavor
- 1 tbsp Dijon mustard
- 2 tbsp fresh lemon juice freshly squeezed
- ½ tsp honey
- ⅓ cup extra virgin olive oil high quality for best flavor
- 1 tbsp fresh chives finely chopped
- 1 tsp white wine vinegar optional, for extra brightness
Instructions
- Using a box grater or food processor, grate the peeled potatoes. Wrap the grated potato in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This is crucial to achieving a crispy rösti.
- Transfer the potato to a bowl. Add 2 tablespoons melted butter, salt, and black pepper. Mix until well combined.
- Heat a large non-stick or cast-iron skillet over medium heat (350°F/175°C). Add a small knob of butter. Spoon the potato mixture into the hot skillet in 4 rounds (roughly 4 inches wide), flattening each with a spatula. Cook on medium heat for 5-6 minutes per side, until golden brown and crisp.
- While the rösti patties are cooking, prepare the vinaigrette. In a small bowl, whisk together Dijon mustard, lemon juice, honey, and white wine vinegar (if using). Slowly drizzle in olive oil while whisking vigorously until emulsified. Stir in the chopped chives and season to taste with salt and pepper.
- In a large mixing bowl, combine arugula and grated Gruyère. Toss gently with half the vinaigrette, reserving the rest for drizzling later.
- Place one rösti on each plate. Top with a generous mound of the salad mixture. Drizzle with remaining vinaigrette and finish with extra chives or shaved Gruyère for garnish, if desired.
Notes
- Swap arugula with baby spinach or mixed greens for a milder flavor.
- For a dairy-free version, use a sharp vegan cheese and olive oil in place of butter.
- Prepare the rösti ahead and reheat in the oven to regain crispness (375°F/190°C for 10 minutes).
- Use clarified butter or ghee for a nuttier flavor and less browning during frying.