Nutrition Facts
4 servings
4
Recipe for potato salad with beef, flavored with shallots and pickles.
A recipe that I often make, sometimes with a few variations... We really enjoy it. I tested the shallot this time, which turned out to be absolutely perfect in this dish!
Ingredients
8 organic new potatoes
400 boiled beef (leftovers from a stew, for example)
12 pickles
4 lemon vinegar
12 organic chives
1 strong mustard with lemon
2 shallot vinegar
1 organic egg
5 neutral oil
salt freshly ground pepper
Directions
1
Boil an egg in salted water for 9 minutes. Cool it down, peel it, and keep the yolk. Cook the potatoes, of similar size for even cooking, for 25 minutes in salted boiling water. Peel them and slice them while still hot. Place them in a bowl or a deep dish.
2
Heat the lemon vinegar and pour it immediately over the potato slices. Peel and slice the shallot into thin rounds, add it to the potatoes, season with salt and pepper. Mix and let cool.
3
Cut the beef into cubes. Slice the pickles into rounds. Add the beef and pickles to the potatoes and mix gently.
4
Prepare the sauce. Mix the mustard with the crushed hard-boiled egg yolk. Season with salt and pepper, add the shallot vinegar, whisk, and then slowly pour in the oil while whisking, just like making mayonnaise.
5
To finish, wash the chives and chop them. Pour the sauce over the beef salad, sprinkle with chives, and serve.
Ingredients
Ingredients
8 organic new potatoes
400 boiled beef (leftovers from a stew, for example)
12 pickles
4 lemon vinegar
12 organic chives
1 strong mustard with lemon
2 shallot vinegar
1 organic egg
5 neutral oil
salt freshly ground pepper
Directions
Directions
1
Boil an egg in salted water for 9 minutes. Cool it down, peel it, and keep the yolk. Cook the potatoes, of similar size for even cooking, for 25 minutes in salted boiling water. Peel them and slice them while still hot. Place them in a bowl or a deep dish.
2
Heat the lemon vinegar and pour it immediately over the potato slices. Peel and slice the shallot into thin rounds, add it to the potatoes, season with salt and pepper. Mix and let cool.
3
Cut the beef into cubes. Slice the pickles into rounds. Add the beef and pickles to the potatoes and mix gently.
4
Prepare the sauce. Mix the mustard with the crushed hard-boiled egg yolk. Season with salt and pepper, add the shallot vinegar, whisk, and then slowly pour in the oil while whisking, just like making mayonnaise.
5
To finish, wash the chives and chop them. Pour the sauce over the beef salad, sprinkle with chives, and serve.
Notes
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EN