Herbert Adams

Slow-Cooked Beef with Caramelised Onion and Cabernet Sauvignon and a Warm Potato Salad


serves

2

Prep Time

15 min

Cook Time

15 min


  • 500g baby potatoes
  • 3 tbsp fresh dill

Products used in this recipe:

  • Cook the potatoes in a pan of boiling salted water for 12-15 minutes until just tender
  • In a small bowl whisk the mustard, honey, olive oil, lemon zest and salt and pepper
  • Drain the potatoes and gently stir through the dressing 
  • Let stand for 15 minutes so the potatoes absorb the flavours

Tip:

For the dressing:
1 tbsp seeded mustard, 1 tbsp honey, ¾ cup olive oil, finely grated lemon zest (optional)
Salt and pepper to taste

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