• Dish Type:

    Beef & Young Potato Salad with Balsamic Vinaigrette

  • Season:

    All Year

  • Prep Time:

    10 minutes

  • Cook Time:

    20 minutes

  • Serves:

    4

Ingredients

  •  1 lb. potatoes
  • 1 lb. beef filet sliced
  • 3 carrots finely sliced
  • 1 onion finely sliced
  • Vinaigrette
  • 4 Tbsp Arbequina Extra Virgin Olive Oil
  • 1/2 cup of cold beef broth
  • 2 Tbsp Traditional Balsamic Vinegar
  • 1 Tbsp Dijon mustard
  • 1/2 tsp paprika
  • Salt and ground black pepper

Instructions

  1. Scrub potatoes; rinse them with a vegetable brush.
  2. Bring the water to a boil in a large pot over medium heat.
  3. Add potatoes and carrots and cook for 15 to 20 minutes.
  4. Remove from water and rinse on a paper towel.
  5. Add potatoes and carrotto a large salad bowl, and add the beef strips and onion.
  6. In a separate bowl, mix the olive oil, beef broth, vinegar, mustard, paprika, and salt and pepper to taste
  7. Stir and serve immediately.
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