Surina's meat salad

Ingredients for 6 servings:

• 1.7 kg roast beef
• 8 jacket potatoes
• 11 small gherkins
• 1 can of celery, sliced ​​(not pickled celery salad!!)
• 2 jars of mayonnaise (Miracel Whip)
• salt and pepper
• 1 large onion(s), for frying
• 100 g smoked belly, streaky, for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Season the meat with salt and pepper. Brown with the onion and streaky bacon, then let cool. (Note: Cook the roast in a roasting pan on the stovetop; do not use a pressure cooker, as otherwise the meat will be too soft and stringy in the salad. This will look and taste unappealing.) No gravy is made, but I recommend freezing the meat juices; they make a quick sauce base for meatballs, for example.) Cut the meat into small cubes. Also dice the potatoes, celery, and gherkins. Add the mayonnaise to the ingredients, shake the jars with a little celery juice, and add them. Season carefully with salt and pepper. Please do not add too much pepper; it spoils the salad’s great natural flavor. The salad tastes best when it can chill for a few hours.