Beef Salad With Potatoes And Cornichons Food

CORNED BEEF POTATO SALAD

Steps:

• Cook potatoes in jackets and cool. Peel and dice. Toss with remaining ingredients except chives.
• Chill and serve with chives or green onions chopped over top.

BEEF SALAD WITH POTATOES AND CORNICHONS

Steps:

• Bake potatoes:
• Put oven rack in middle position and preheat oven to 400°F.
• Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil. Bake until tender, about 1 hour. (Potatoes are done when a small knife pierces centers easily.) Unwrap potatoes and cool slightly.
• Assemble salad:
• Reheat beef in a small baking dish, covered, in oven or in microwave until warm. While beef is heating, whisk together vinegar, mustard, shallots, sugar, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until dressing is emulsified.
• Steam beans in a steamer set over boiling water, covered, until just tender, about 5 minutes. Meanwhile, peel potatoes and cut crosswise into 1/4-inch-thick slices, transferring to a large bowl. Add hot beans to warm potatoes along with 2 tablespoons vinaigrette, gently tossing to coat.
• Line a platter or 4 plates with lettuce leaves and arrange potato mixture on top. Toss meat, cornichons, and parsley with remaining vinaigrette and mound on top of potato mixture.

POTATO SALAD WITH CORNICHONS

Steps:

• Place potatoes, whole garlic cloves and 1 tablespoon salt in a large pot and cover with 3 inches of cold water.
• Cover and bring to a boil, reduce heat to a simmer and cook until tender about 15 minutes.
• Drain the potatoes, let cool and cut into quarters.
• Discard the garlic.
• In a large bowl combine the mustard, vinegarm pepper and 1/4 teaspoon of salt. Stir until uniform.
• Add the olive oil and stir again.
• Add the cooked potatoes, cornichons and tarragon and toss to coat.
• Enjoy!

ROAST BEEF AND POTATO SALAD

Steps:

• In large bowl, combine beef, potatoes, bell pepper, onion, celery, and pimientos, then add all remaining ingredients EXCEPT lettuce and parsley, and mix well.
• Cover and refrigerate for at least 1 hour.
• To serve, put lettuce leaves on plate, then top with beef mixture, sprinkling with parsley if desired.