Salade de Boeuf à la Parisienne (Cold Roast Beef and Potato Salad with Cornichons)
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Ingredients
- 400 g cold roast beef, thinly sliced
- 600 g new potatoes
- 60 g cornichons
- 2 shallots, finely sliced
- 1 tbsp dijon mustard
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 413 kcal
- Protein
- 31.4 g
- Carbohydrate
- 25.2 g
- of which sugars
- 3.5 g
- Fat
- 20.4 g
- of which saturates
- 4.6 g
- Fibre
- 3.2 g
- Salt
- 0.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes in salted water for 15-18 minutes until tender, then drain and halve while still warm.
- 2
Whisk the dijon mustard, red wine vinegar and olive oil together with a little seasoning.
- 3
Toss the warm potatoes with the dressing, shallots and cornichons.
- 4
Arrange the sliced beef over the potatoes.
- 5
Scatter with parsley and serve at room temperature.
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