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|
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.