Gourmet Beef, Potato and Bean Salad With French Dijon Dressing

Total Time
40mins
Prep 20 mins
Cook 20 mins

Great for a luncheon. Especially attractive in a glass salad bowl. You can substitute canned beans for the fresh and omit cooking them (doesn't taste quite as good as with fresh, though.) Best if made a day ahead. The dressing also works with cold pork or lamb.

Ingredients Nutrition

Directions

  1. First make the dressing: Beat the vinegar, mustard, salt and pepper together with a fork, then gradually beat in the olive oil.
  2. Separate the onions into rings.
  3. Cook the beans in boiling water to cover 7-8 min or until barely tender; drain and cut into 1-inch lengths.
  4. Toss the beans with half the dressing (about 1/2 cup) in a bowl.
  5. Boil, peel, and thinly slice the potatoes.
  6. In a bowl, while potatoes are still warm, combine them with the shallots and toss with the bouillon until absorbed.
  7. Next toss the potato-shallot mixture with the other half of the dressing until the potatoes are well coated.
  8. Cut the beef into 2 x 2-inch squares.
  9. In a salad bowl, arrange in circles from the outside in: onion rings, beans, potatoes, beef.
  10. Sprinkle with chives and/or parsley.
  11. Cover with Glad Wrap or foil and refrigerate at least 2 hours to chill.

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