The dish showcases colorful roasted potatoes, slices of beef, and a sprinkle of fresh herbs, all drizzled with a vibrant green vinaigrette.

Roasted Beef and Potato Salad with Herb Vinaigrette

This hearty salad features tender roasted beef and crispy potatoes, bringing together fresh summer flavors in a vibrant dish.

Salad
Prep 20m · Cook 40m · Total 1h
9 ingredients

The combination of roasted beef and potatoes draws inspiration from classic American barbecue traditions, while the herb vinaigrette adds a fresh twist reminiscent of Belgian summer gardens. The use of seasonal vegetables and herbs complements a balanced meal that feels both indulgent and healthy. Inspired by Benny Johnson Was Fired for Plagiarism. At the White House, He’s Embraced. and Will the C.D.C. Survive?.

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. On a baking sheet, toss the halved potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them out evenly and roast for 25 minutes.
  3. While the potatoes are roasting, heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
  4. Sear the beef strips for about 3-4 minutes until browned and cooked to your liking, then remove from heat.
  5. In a small bowl, whisk together the red wine vinegar, honey, chopped parsley, and basil. Gradually add the remaining olive oil while whisking until well combined.
  6. Once the potatoes are golden and tender, remove them from the oven and let cool slightly.
  7. In a large bowl, combine the roasted potatoes and seared beef, then drizzle with the herb vinaigrette. Toss gently to coat.
  8. Serve the salad warm or at room temperature, garnished with extra herbs if desired.