Beef Salad With Potatoes And Cornichons Food

ROAST BEEF AND POTATO SALAD

Roast Beef and Potato Salad image

Using leftover roast beef and cooking the potatoes ahead of time can save you loads of time when making this dish. Planning ahead means you can have a cool, satisfying meal that didn't use a single stove burner--that's a big plus in this summer heat !! Cook time is actually the 1 hour chill time.

Provided by TGirl

Categories Roast Beef

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups cooked roast beef, cubed
2 cups cooked potatoes, cubed
1/2 cup green bell pepper, chopped
1/2 cup celery, sliced thin
1/4 cup onion, chopped
2 tablespoons pimientos, chopped
1/3 cup vegetable oil
2 -3 tablespoons vinegar
2 teaspoons prepared horseradish
1/2 teaspoon salt
1/8 teaspoon pepper
lettuce leaf, to serve (your favorite type)
2 tablespoons fresh parsley, chopped (optional)

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.

Nutrition Facts : Calories 232, Fat 18.3, SaturatedFat 2.4, Sodium 315, Carbohydrate 16, Fiber 2.5, Sugar 2.1, Protein 2

CORNED BEEF POTATO SALAD

Corned Beef Potato Salad image

From my former manager..very different and so good. I don't like traditional potato salads but I love this one.

Provided by susiehomemaker

Categories Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces finely chopped corned beef
1/2 cup mayonnaise
1 lb potato
1 1/2 cups shredded cabbage
1 tablespoon vinegar
1 teaspoon celery seed
chives or green onion
salt and pepper
1 tablespoon sugar

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.

Nutrition Facts : Calories 290.9, Fat 17.5, SaturatedFat 4.6, Cholesterol 60.6, Sodium 790.1, Carbohydrate 21.4, Fiber 2.1, Sugar 4.6, Protein 12.3

BEEF SALAD WITH POTATOES AND CORNICHONS

Beef Salad with Potatoes and Cornichons image

Categories Salad Bean Beef Leafy Green Potato Bake Steam Dinner Lunch Fall Winter Lettuce Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

2 large boiling potatoes (1 pound total)
3 cups shredded wine-braised chuck roast
3 tablespoons red-wine vinegar
1 1/2 tablespoons Dijon mustard
1/4 cup finely chopped shallots (about 2)
3/4 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons mild olive or vegetable oil
1/2 pound haricots verts or regular green beans, trimmed and halved diagonally
1 large head Bibb lettuce
6 cornichons (French sour gherkins), cut lengthwise into 1/8-inch-thick matchsticks
1/4 cup chopped fresh flat-leaf parsley

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.

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