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Beef And Potato Salad

Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Potato

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