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Beef salad with potatoes and cornichons from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • shallots
  • cornichons
  • parsley
  • potatoes
  • beans - haricot
  • beef pot roast
  • Bibb lettuce

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Notes about this recipe

  • Bloominanglophile on February 10, 2013

    Made this to use up some leftover pot roast with carrots (which took the place of the green beans in the recipe). I only had 1 1/2 cups of meat, so used 1 1/2 lbs. new potatoes (which I boiled and didn't peel). I was also out of Dijon mustard so used a combo of grainy and German mustards. Didn't use all of the vinaigrette, BTW. This recipe is pretty forgiving--and tasted great. My family wouldn't mind a repeat of this hearty dinner salad (served with a crusty roll and German beer)! Served 3 of us generously--4 might be pushing it unless you added another side?

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