Rump Steak with Potato and Herb Salad
This is my go-to potato salad recipe as it’s fantastic with just about everything: fish, meat and cold cuts.
Serves 4
Recipe by Claire Aldous
Photography by Aaron McLean
From issue #59
Sept. 6, 2015
ingredients
800 grams rump steak or cut of choice
olive oil ...
Method
Salad: Cook the potatoes in boiling salted water until tender. Drain and run under cold water until cool enough to handle. Peel and cut into rough chunks. Whisk the oil, lemon juice and mustard in a large bowl and season ...
To continue reading, login or subscribe to a digital Dish subscription.
Get 12 months of unlimited, online recipe access for$15
Subscribe
