Swiss Rösti Salad with Gruyère
A modern alpine twist on the traditional Swiss classic, this Rösti Salad with Gruyère is the perfect union of comfort and crispness. Inspired by the hearty rösti — Switzerland’s answer to the potato pancake — and paired with the bold nuttiness of aged Gruyère, this dish is elevated into a refreshing yet indulgent side or light main. Dressed with a lemon-herb vinaigrette and topped with peppery arugula, it's a delightful balance of warm, crispy potatoes and vibrant greens.
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.
Nutrition
Calories: 533kcalCarbohydrates: 42gProtein: 15gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 51mgSodium: 879mgPotassium: 1075mgFiber: 6gSugar: 3gVitamin A: 1003IUVitamin C: 51mgCalcium: 399mgIron: 2mg
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