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Roast beef and potato salad
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Prep Time:
15 minutes
15 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
25 minutes
25 minutes
Indulge in a savory roast beef paired with a creamy potato and bean salad.
Ingredients:
- 3 (about 200g each) desiree potatoes, cut into 2cm-thick slices
- 200g Italian flat beans, topped
- 1/2 medium red onion, thinly sliced
- 62.50 ml firmly packed fresh continental parsley leaves
- Salt & freshly ground black pepper
- 400g shaved roast beef
- 70g (1/4 cup) wholegrain mustard
- 36.40 gm olive oil
Instructions:
- Boil the potatoes in a generous amount of salted water for 8 minutes. Add the beans and cook for an additional 2 minutes until the potatoes are tender and the beans are vibrant green and crisp-tender. Rinse in cold water, drain, and combine with onion, parsley, salt, and pepper in a large bowl. Gently mix everything together.
- Plate the salad and layer the roast beef on top. Combine mustard and oil in a jar, then shake vigorously. Drizzle dressing over salads and serve promptly.
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