Mediterranean Meat and Potato Salad – (use Leftover)

5 from 7 votes
Prep Time 30 mins
Cook Time 35 mins
Rest Time 1 hr
Total Time 2 hrs 5 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 102 kcal

Ingredients
 

  • 2 Discs Neck roast cooked
  • 3 size Jacket potatoes
  • 1 size Diced onion
  • 1 size Chopped garlic clove
  • 1 piece Chili pepper finely chopped
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried oregano
  • 1 tablespoon Chopped parsley until smooth
  • Himalayan salt
  • 3 tablespoon Virgin olive oil
  • 3 teaspoon Dark balsamic vinegar

Instructions
 

Preface

  • I still had a roast from the neck and didn't want to freeze it again forever. So I thought of this salad for today as a Saturday meal. Now everything is plastered.

preparation

  • Peel the freshly cooked jacket potatoes and let them cool. Then cut as desired and put in a bowl. Top with onion, garlic, red chilli, salt to taste and herbs.
  • Finally, add the finely diced meat. Now drizzle everything mixed with oil and balsamic vinegar. Then mix all the ingredients together well. Let it steep for 1 hour. Then enjoy. Good Appetite.

Nutrition

Serving: 100gCalories: 102kcalCarbohydrates: 12gProtein: 1.7gFat: 5.1g

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