Beef Salad with Roasted Potatoes

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Beef Salad with Roasted Potatoes

The perfect beef salad with roasted potatoes recipe with a picture and simple step-by-step instructions.

Baked potatoes, here for 2 people:

  • 100 g Red peppers
  • 100 g Spring onion rod
  • 100 g Gherkins
  • 100 g Scamorza (or any other flavorful cheese)
  • 150 g Sour cream
  • 2 tbsp Mustard
  • 2 tbsp Vinegar
  • 4 tbsp Cucumber water
  • 1,5 tbsp Sugar
  • Pepper salt
  • 3 tbsp Vegetable cream
  • 4 bigger Potatoes
  • Sunflower oil
  • Pepper salt


  1. Since I was left with the leg sliced ​​meat from making a beef consommé and at the same time didn’t feel like cooking, this preparation occurred to me … 😉
  2. Since the meat loosens itself from the bones after the long cooking time, only the skins and strands of fat need to be removed. Then it is torn apart into bite-sized pieces. Remove the skin from the peppers with the peeler, halve, core and cut into small pieces. Clean the spring onions and cut into small rings. Drain the pickled cucumbers and chop them roughly as well. Cut the cheese into cubes the same size as the cucumber. Mix everything in a bowl.
  3. Mix sour cream, mustard, vinegar, cucumber water, sugar, pepper and salt into a spicy marinade and mix it with the salad. It should go through at least 1 hour. After that it has absorbed the marinade and you can make it a little smoother by adding the cream. It is then advisable to taste it again and, if necessary, to add seasoning.


  1. Peel the potatoes and cut into 3 – 4 mm thin slices. Mix in a bowl with 1 – 2 tablespoons of sunflower oil and season with pepper and salt. Preheat the oven to 220 ° O / bottom heat. Line a baking sheet with baking paper and spread out the slices on it. If possible, they should not overlap too much. After 10 minutes of baking time, switch on the grill (or just top heat) and let it become slightly crispy for another 5 minutes. They can’t be compared with fried potatoes from the pan, but they taste delicious, aren’t that greasy and you can leave them to their own devices in the oven ….. ;-))
  2. Of course, the salad can also be prepared from freshly cooked beef.
beef salad with roasted potatoes

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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