Creamy Potato Salad with Beef

Name: Creamy Potato Salad with Beef
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1
Ingredients: ½ Green onion (~ 0.6 oz); ½ Onion, yellow (~ 1.4 oz); 10.6 oz Potatoes (w/o skin); 1 tsp Honey; 3 Gherkins (~ 2.1 oz); 1 Tbsp Soy sauce, light; 1⁄3 cup Vegetable broth; ½ tsp Yellow mustard; 5.3 oz Beef, chuck, sliced; ¼ tsp Parsley, freeze-dried; 1 tsp Canola oil; 2 tsp Olive oil; 2 tsp White vinegar; ½ tsp Garlic powder; Salt; Black pepper

Enjoy our recipe Creamy Potato Salad with Beef by feastr. Ideal to lose weight. High Protein and very tasty.

Nutritional information:

Calories	2607 kJ (623 kcal)
Protein	39 g
Fat	23 g
Carbohydrates	59 g
Fiber	6 g

Utensils:

pot, Spoon, peeler, bowl, chef's knife, non-stick frying pan, cutting board, spatula

Recipe instructions:

1

Bring a pot of water to a boil.

Salt

2

Peel the potatoes. Cook them until tender, drain and let cool.

10.6 oz Potatoes (w/o skin)

3

Finely chop the onion. Thinly slice the gherkins and spring onion and add everything to a bowl.

½ Onion, yellow (~ 1.4 oz)
3 Gherkins (~ 2.1 oz)
½ Green onion (~ 0.6 oz)

4

Cut the potatoes into thin slices and add to the salad bowl.

5

In a bowl, mix the vegetable broth, vinegar, mustard, and olive oil. Pour over the potato salad and mix well.

1⁄3 cup Vegetable broth
2 tsp White vinegar
½ tsp Yellow mustard
2 tsp Olive oil

6

Heat the canola oil in a non-stick frying pan over high heat. Fry the beef until golden brown. Add honey, soy sauce, and garlic powder, cook for another 1-2 minutes and add to the bowl.