Potato salad with mustard vinaigrette and roast beef

Name: Potato salad with mustard vinaigrette and roast beef
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g small, new potatoes; 1 medium onion; 150 ml Vegetable broth; 4 TABLESPOONS dark balsamic vinegar; 4 TABLESPOONS Olive oil; 1-2 TEASPOONS coarse mustard; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 125 g Frisée salad; 1 Avocado; 2-3 TABLESPOONS Lemon juice; 200 g Roast beef cold cuts

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g small, new potatoes
1 medium onion
150 ml Vegetable broth
4 TABLESPOONS dark balsamic vinegar
4 TABLESPOONS Olive oil
1-2 TEASPOONS coarse mustard
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sugar
125 g Frisée salad
1 Avocado
2-3 TABLESPOONS Lemon juice
200 g Roast beef cold cuts

Directions

1
Wash the potatoes thoroughly and cook covered in water for 15-20 minutes. Peel and finely chop the onion. Boil up broth, onion, vinegar, oil, mustard, some salt, pepper and sugar in a pot. Remove from heat and pour into a large bowl. Drain the potatoes, rinse with cold water and cut in half.
2
Add potatoes to the hot marinade. Leave to soak for at least 1 hour, turning occasionally. Clean and wash the salad and pluck into bite-sized pieces. Halve the avocado, remove the core, remove the flesh from the skin and cut into thin slices. Turn the slices in lemon juice. Add lettuce and avocado to the salad just before serving. Season again with salt, pepper and sugar. Cut roast beef slices in half. Arrange salad on plates.
3
Turn the slices in lemon juice. Add lettuce and avocado to the salad just before serving. Season again with salt, pepper and sugar. Cut roast beef slices in half. Arrange salad on plates. Spread slices of roast beef on top
4
waiting time approx. 1 1/4 hours