Beef and Potato Salad Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Pesto2 Teaspoon (Adjust Quantity As Per Taste)
 Olive oil2 Tablespoon
 Red wine vinegar1 Tablespoon
 Dijon mustard1 Tablespoon
 Cooked new potatoes7 Ounce, diced (200 Gram)
 Cherry tomatoes6 , halved
 Cucumber1⁄2 , cut into large dice
 Beef4 Ounce, freshly sliced wafer thin (125 Gram)
 Freshly ground black pepper To Taste
 Salt To Taste

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 mg

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

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.
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