Potato Salad with Beef, Peas and Carrot

Ingredients

• Beef150 g
• Potato1 medium (180 g)
• Peas1/4 cup (50 g)
• Carrot1 medium (60 g)
• Olive Oil2 teaspoon (10 ml)
• Vinegar1/2 tablespoon (5 g)
• Rosemary1 teaspoon (2 g)

Instructions

1. 1

   Step 1

   Heat water in a pot over high heat. In the meantime, peel and dice the potato.

2. 2

   Step 2

   Once boiling, add the potato. Let boil for 8-10 minutes until soft.

3. 3

   Step 3

   In the same pot, boil the peas and the chopped carrot for 6 minutes. Remove once tender and drain.

4. 4

   Step 4

   At the same time, heat half the oil in a pan over high heat. Cut the beef into bites and season with salt and pepper.

5. 5

   Step 5

   Once heated, add to the grill and brown for 4-5 minutes.

6. 6

   Step 6

   Then lower the heat to medium and continue cooking until well cooked.

7. 7

   Step 7

   Mix the beef with the cooked vegetables on a plate. Season with the remaining oil, vinegar, rosemary and salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Potato Salad with Beef, Peas and Carrot can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.