You are here

Beef and Potato Salad

  Pesto 2 Teaspoon (Adjust Quantity As Per Taste)
  Olive oil 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Dijon mustard 1 Tablespoon
  Cooked new potatoes 7 Ounce, diced (200 Gram)
  Cherry tomatoes 6 , halved
  Cucumber 1⁄2 , cut into large dice
  Beef 4 Ounce, freshly sliced wafer thin (125 Gram)
  Freshly ground black pepper To Taste
  Salt To Taste

1. The evening before, combine the pesto, olive oil, vinegar and mustard, if using, in a large mixing bowl
2. Add the cooked potatoes along with the tomatoes and cucumber. Check the seasoning and adjust if necessary.
3. Divide the salad between 2 airtight containers and either place the beef on top or pack it separately, according to taste. Refrigerate overnight; the second portion will keep for up to 2 days.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 753 Calories from Fat 447

% Daily Value*

Total Fat 50 g77.2%

Saturated Fat 10.5 g52.4%

Trans Fat 0 g

Cholesterol 70.3 mg23.4%

Sodium 614.4 mg25.6%

Total Carbohydrates 44 g14.6%

Dietary Fiber 8.5 g34.1%

Sugars 4.5 g

Protein 32 g63.1%

Vitamin A 13.6% Vitamin C 49.2%

Calcium 12.8% Iron 83.6%

*Based on a 2000 Calorie diet

Beef And Potato Salad Recipe