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Potato & Roast Beef Salad with Rocket and mustard sauce


main course
4 people
10 mins cooking time + 20 mins preparation time


500g potatoes
1 tbsp mustard
1 tbsp of Balsamic Vinegar of Modena
4 tbsp of Carbonell Grapeseed Oil
1 tbsp (capers
salt and black pepper, freshly ground
150g roast beef, sliced and shredded
50g baby rocket


Cook the unpeeled potatoes in boiling water seasoned with salt, until tender. While the potatoes are cooking, prepare the dressing: In a bowl combine the mustard and vinegar. Mix in the Carbonell Grapeseed oil, along with the capers. Season with salt and pepper to taste. Set aside. Drain and cut the cooked potatoes in half. Pour dressing over potatoes and ensure they are evenly coated. Let cool. Before serving, add the shredded roast beef and baby rocket. Wrap well. Serve immediately.

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