Roast beef and crispy potato salad
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Is this the best potato salad going? Potentially…it’s truly up there as one of my faves. I mean a salad with beef dripping and juicy steak, ooft just divine. Make my roast beef and crispy potato salad immediately.
I also love adding crispy golden spuds to this salad because you get a completely different texture compared to your more traditional potato salad. If you would prefer to boil your spuds instead of roasting, make sure you pick a spud with a thin and waxy skin, then you won’t need to peel. Jersey Royals and baby potatoes are always good options to go with.
Check out more of my potato salad inspired recipes right here. But I would strongly recommend making my roast beef and crispy potato salad first.
Ingredients
metric imperial
- 1 bag of mixed salad
- 3 Maris piper potatoes, peeled and cubed
- 2 tbsp beef dripping
- 4 carrots peeled and cut in half lengthways
- 1 tbsp honey
- 2 bavette steaks, or steaks of your choice at room temp
- 4 garlic cloves
- 2 sprigs of thyme and/or rosemary
- 3 pickled walnuts
- Good knob of butter
- Plenty of salt and black pepper to season
- Drizzle of vegetable oil
- 2 tbsp mayo
- 1 tbsp horseradish sauce
- Squeeze of lemon
Method
- To start, preheat the oven to 200°C Fan.
- Next, get your cubed potatoes into cold, heavily salted water (you want it to taste like the sea), bring to the boil and cook for 7 mins.
- After 7 mins, add your carrots & continue to boil for a further 5-7 mins (until your spuds fall off the end of a knife).
- Drain water, remove the carrots and set aside.
- Place colander with drained spuds back on the pan with a tea towel over to steam-dry. Leave for 5 mins.
- Get beef dripping on a tray and in the oven to heat for approx 10 mins.
- When the fat is hot, carefully add the spuds and roast for 40-50 mins, turning twice during the time.
- On a separate tray, mix carrots with honey, some oil and season well, add to the oven in the final 15 mins of cooking.
- Rub oil onto steaks and season heavily.
- Get into hot pan and cook on one side for 3 mins. Turn, add butter, garlic, herbs and cook for a further 3 mins basting with butter.
- Remove from pan & rest for the same time that you cooked them (pour the pan juices over them to keep all that flavour!).
- For the mayo dressing, mix the mayo and horseradish, and season.
- In a salad bowl, toss in your salad leaves, season with olive oil, lemon juice and pickled walnuts.
- Add your spuds, carrots and carved-up steak.
- Dash with mayo! Enjoy!