Beef and Potato Salad Recipe
Ingredients
| Pesto | 2 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Red wine vinegar | 1 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| Potatoes | 200 Gram, diced | |
| Cherry tomatoes | 6 , halved | |
| 1/2 cucumber, cut into large dice | ||
| Beef | 125 Gram | |
| Ground black pepper | 1 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.
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.
Chef
