Other

Potato salad with veal, eggs and green tarragon

Potato salad with veal, eggs and green tarragon



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Inspired by French sauces with fresh tarragon, we prepared this tasty potato salad. Only now is the time for fresh tarragon. Potato salad with veal, eggs and green tarragon can be wrapped and easily transported to the green grass, picnic or garden in our case.

  • 5 potatoes
  • 300 gr boiled veal [in soup]
  • 3 house eggs
  • 1 long-red sea radish
  • 1 green onion
  • 50 ml olive oil
  • 1 tablespoon finely chopped green tarragon tip.
  • 1 tablespoon horseradish in vinegar
  • 1 tablespoon French mustard beans
  • 1 tablespoon mustard
  • ground black pepper
  • salt

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Potato salad with veal, eggs and green tarragon:


  1. Boil the potatoes in their skins in salted water.

  2. After boiling, peel the potatoes.

  3. Cut the potatoes into rounds.

  4. Boil the eggs and then peel and cut in half.

  5. Cut the veal into cubes.

  6. The radishes are cleaned of the mustache, washed and cut into thin slices.

  7. A dressing is prepared from oil, chopped tarragon, horseradish, pepper and mustard.

  8. Homogenize the dressing well. It will have the consistency of mayonnaise.

  9. Place the potatoes in a flat bowl, spread the eggs, meat and radishes from place to place.

  10. Sprinkle salt lightly on top.

  11. Pour the tarragon dressing over each sliced ​​potato.

  12. Potatoes do not need to cool.

  13. Warm potatoes will better absorb the green tarragon sauce.

  14. At the end, decorate the salad with green tarragon and green onion rings.

Tips sites

1

Potatoes do not need to cool.

2

Warm potatoes will better absorb the green tarragon sauce.


Beef - 191 recipes

Beef recipes. Our selection of delicious beef dishes.

Beef is also commercially available under the name of beef. Under this name it is understood that beef can also be found. It is good for the chef to know what the differences are between one and the other.

Beef, for example, is bright red and tangy to the touch. The ox is a little harder, more consistent to the touch, because the animal has been put to work and its muscles have developed more.

Beef and beef have fat and marrow white-yellow, marbled, with large cells. They have a pleasant and strong taste and smell. Bull meat, for example, is very difficult to find in stores. It is good to know that it has a dark red color, with blue reflections, it is strong, with thick fiber, white fat and masculine scent. It is used in the sausage industry as a good binder.

Also included in the beef category is veal. If the animal was fed only milk, then the meat that comes from it will have a pale, whitish color and a raw appearance. Veal fed with grass has a changed color. It's pink, but still raw. In general, it is soft to the touch, with a clean, white-yellow fat, with a raw smell and a slight smell of milk, with a pink bone marrow. Calves up to one year old are also called calves. Beef has a suitable consistency. It is light red, with a white fat, slightly yellowish, marbled. It has a smell and taste specific to the young animal.