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Crispy Potato & Shiitake "Bacon" Salad

This salad is all about contrast: peppery arugula and tender greens topped with crispy roasted potatoes, bright cucumber and onion, and a lemony Dijon dressing. Chunks of Lemon-Dill Havarti go soft and creamy against the warm potatoes, while shiitake "bacon" adds a smoky, savory crunch in every bite — fresh, hearty, and dinner-worthy.

2-4

Serves:

Prep:

15 minutes

Cook:

30-45 minutes

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Ingredients:

Salad

  • 1 large russet potato, cut into 3/4-inch cubes

  • 1 1/2 Tbsp olive oil (for roasting)

  • 3/4 tsp kosher salt (or 1/2 tsp fine salt), plus more to taste

  • Black pepper

  • 4–6 cups mixed spring greens + arugula

  • 1/2 English cucumber, shaved into ribbons or thin half-moons

  • 1/4 small red onion, very thinly sliced (or 2–3 green onions, sliced)

  • 4–6 oz Lemon-Dill Havarti, cut into bite-size chunks

  • 1/3–1/2 cup shiitake “bacon” bits (to taste)

  • Optional: lemon zest, fresh dill

 

Lemon-Dijon dressing

  • 3 Tbsp olive oil

  • 1 1/2 Tbsp fresh lemon juice

  • 1 tsp Dijon mustard

  • 1/2 tsp maple syrup or agave (optional, for balance)

  • 1/4 tsp kosher salt

  • Black pepper, to taste

  • Optional: 1 tsp pickle brine (for extra tang)


Instructions:

  1. Heat oven to 450°F.

  2. Toss chopped shiitakes in olive oil until coated.  Spread on a sheet pan and sprinkle generously with salt.  Bake for 10-15 minutes or until browned and starting to get crispy (check every 5 minutes so they don't burn).  Trasnfer to a paper-towel lined plate.

  3. Toss potato cubes with 1 1/2 Tbsp olive oil, 3/4 tsp kosher salt, and black pepper. Spread on a sheet pan in a single layer. Roast 15 minutes, then flip/stir. Roast 10–20 minutes more (total 25–35 minutes) until deeply golden and crisp. Let cool 2–3 minutes before adding to the salad.

  4. In a small bowl or jar, whisk/shake together olive oil, lemon juice, Dijon, optional maple/agave, salt, and black pepper.

  5. Build the salad in a bowl or on a platter (I love to use a platter because I think it makes the salad look extra special, and you can build it in layers so that every bite has a little of everything - without needing to toss the salad): Season the greens with flaky salt and fresh black pepper.  Add cucumber and red onion.  Drizzle with dressing.  Add potatoes, Lemon-Dill Havarti, shiitake "bacon" bits, fresh dill and lemon zest.

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