This tasty beef and potato salad makes a beautiful and delicious addition to a cold buffet. Although it does take some time to prepare, it is well worth the effort. A bonus is that you have a good beef broth that you can easily make into soup by adding vegetables and noodles.
Provided by superbuna
Categories Vegetable
Time 8h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Place beef shank, carrots, split parsley root, whole onion, celery, salt and peppercorns in soup pot.
- Add water and cook as you would for soup.
- When meat has cooked completely, remove pot from stove and strain into another pot.
- Discard onion and peppercorns.
- Remove meat and vegetables to large plate.
- Remove all visible fat and gristle from meat while it is still hot.
- Then cool completely and chill meat and veggies, preferably overnight.
- While these are cooling, cook the whole peeled potatoes in the soup stock until just done, taking care not to allow them to become mushy.
- Remove from soup and chill.
- When meat and vegetables are cold, cut all into small dice, no larger than 3/8".
- Place in mixing bowl.
- Finely chop dill pickles and add to meat mixture together with thawed peas.
- Squeeze lemon juice over all.
- Taste, and add salt if required. Add freshly ground black pepper to taste and mix well.
- Now add enough mayonnaise just to bind the ingredients together.
- Spoon out mixture onto oval serving platter and shape with back of spoon or spatula into oval shape about 2" thick.
- Mix a small amount of mustard into 1/2 cup mayonnaise to color it somewhat and frost the meat mixture with this.
- Decorate the salad with cut vegetables like slivers of green pepper, strips of wilted chives, slivered olives, or simply with fluffs of parsley.
- Chill till serving time.
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Riyad Mahmud
[email protected]This salad is a classic for a reason. It's simple, delicious, and always a crowd-pleaser.
Sohel Khan
[email protected]I love the addition of the pickled cucumbers and capers. They add a nice tang and crunch that really brightens up the dish.
UR'S
[email protected]This salad is a great way to use up leftover vegetables. It's also a very healthy and filling meal.
Mindu Sherpa
[email protected]I was pleasantly surprised by how much I enjoyed this salad. I'm not usually a fan of potato salad, but this one is really good. The dressing is light and flavorful and the vegetables are cooked perfectly.
Richard Duarte
[email protected]This salad is a staple in my house. It's so versatile and I can always find a way to use up leftover vegetables.
resoolbux ghanghro
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser. I usually add a little bit of extra mustard and dill to taste.
Moe money
[email protected]This salad is delicious! The flavors are so well balanced and the texture is perfect. I will definitely be making this again.
Undisputed_Geo
[email protected]This salad is so light and refreshing. It's perfect for a summer picnic or potluck. I also love that it's make-ahead, so I can have it ready to go when I need it.
stylish raja 786
[email protected]I've been making this salad for years and it's always a hit. It's so easy to make and it's always delicious. I love that I can use whatever vegetables I have on hand.
Polo Lekalakala
[email protected]This salad is a classic for a reason! The combination of flavors and textures is simply perfect. I especially love the addition of the pickled cucumbers and capers. They add a nice tang and crunch that really brightens up the dish.