Pittsburgh salad is a Western Pennsylvania tradition that tops fresh greens with crispy smashed fingerling potatoes, fried shallots, and a tangy chimichurri ranch dressing. The standout is the contrast between the crunchy potatoes and soft lettuce, finished with optional ribeye for heartiness.
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Bring a salted pot of water to boil and drop in the potatoes. Cook until you can easily pierce them with a knife, about 20 minutes. Be careful not to overcook. Let the potatoes cool and set aside. You can also do this a few days ahead of time.
Peel the shallots and slice them thinly lengthwise, about the thickness of a dime. You can use a mandoline or a knife.
Put 2 1/4 cups of oil in a large saucepan and add the sliced shallots. Turn the heat on medium-low. Cook for 30–45 minutes. The shallots won't start looking golden brown until about the 30-minute mark. Feel free to turn up the heat slightly around that time. Once they start to develop color, stir them frequently with a spatula.
As soon as all of the shallots look evenly golden brown, turn the heat off. Set a fine mesh sieve over a bowl and drain the shallots. Place the shallots on a plate lined with paper towels. Pat the tops lightly to remove oil. Sprinkle with salt. Set aside. You can do these a day ahead of time — just wrap them tightly with plastic wrap.
For the chimichurri ranch: Cut the stems from the parsley, cilantro, and oregano. Chop the herbs into a coarse dice and add to a bowl.
Mince the garlic and add to the herbs. Do the same with the Serrano pepper. Add a pinch of salt to the herb mixture.
Add the red wine vinegar and olive oil to the herb mixture. Stir to incorporate.
Add the mayonnaise and buttermilk (if using). The buttermilk adds flavor but will thin the ranch out. If you like it thick, omit it. Mix thoroughly. Jar and set aside. This ranch is best when it sits in the fridge overnight.
Place the cooked potatoes on a cutting board and, using the flat end of a knife, smash them so they are leveled and squished but not torn to shreds. They should still maintain solid form.
Place 1/4 cup vegetable oil into a pan on medium heat. Once the pan is hot, place each smashed potato into the pan. Work in batches if the pan feels overcrowded. Salt and pepper once each potato hits the pan. Cook for 3 minutes on each side, or until golden brown and crispy.
Rinse the green leaf lettuce and pat it dry. Chop it into about 1-inch sections, then chop again down the middle lengthwise.
Chop the cucumber into thin coins, about the same size as the shallots.
Arrange the lettuce in a bowl and fan about seven cucumber slices along the rim. Place the crispy smashed potatoes on top of the salad. Liberally sprinkle with the fried shallots. If you made steak, cut it into strips and place onto the salad.
Serve with chimichurri ranch dressing on the side.
Store cooked potatoes refrigerated up to 3 days and fried shallots tightly wrapped up to 1 day; assemble salad fresh and serve chimichurri ranch on the side to prevent sogginess.
mandoline (optional, for slicing shallots uniformly) · fine mesh sieve (for draining fried shallots)
Yes. Boil potatoes up to 3 days ahead, fry shallots 1 day ahead (store wrapped in plastic), and prepare chimichurri ranch overnight in the fridge for best flavor.
Smash cooked potatoes firmly with the flat of a knife until flattened and squished but still holding their shape. Cook each side 3 minutes in 1/4 cup hot vegetable oil until golden brown.
Jalapeños work as a direct substitute with slightly less heat. Adjust the amount to taste.
Yes, the salad is complete and filling with the potatoes and shallots. Steak is optional but adds protein and richness.
Resting allows the herbs, garlic, and pepper flavors to fully infuse and meld with the mayo and vinegar for deeper taste.
