top of page

Marinated Beef Tomato Salad


800g Salad Potatoes

2 tsp Wholegrain Mustard

2 tbsp White Wine Vinegar

4 tbsp Rapeseed Oil

1 Shallot, chopped

3 tbsp Mayonnaise

2 tbsp Soured Cream

1 tbsp Horseradish (optional)

1/4 Lemon, juiced

2 Spring Onions

Handful Crispy Fried Onions


1/Boil the potatoes in salted water, bring to the boil, then simmer for 10 mins.

2/While the potatoes are cooking, whisk the mustard, vinegar, rapeseed oil & shallot together with a good pinch of salt & ground pepper. When the potatoes are cool cut them into bite size pieces, then toss in the mustard dressing until fully coated. Leave to cool.

3/Mix the mayonnaise, soured cream, lemon juice & horseradish together. When the potatoes are cool, toss through the mayonnaise mixture along with the spring onions. Tip into a dish & scatter with the crispy onions.

49 views0 comments

Recent Posts

See All


Post: Blog2 Post
bottom of page