Servings: four.
For a special-occasion dinner, this salad serves as a base for the Beef Tenderloin Roasted in a Salt Crust. The shallot and mustard vinaigrette that dresses the salad doubles as a sauce for the beef.
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I made this recipe for a dinner party last year. It was a perfect recipe for a crowd. I used the red/yellow small new potatoes and they were just perfect. I'm going to make it again for a special dinner. Coming back, I realized that I had not reviewed, and I wanted to do so. I used a spring mix as the base (which included baby spinach). Purchased croissants makes an easy accompaniment.
Delicious! Served with the salt-crusted tenderloin and roasted brussels sprouts. So good. I added roasted cherry tomatoes to the salad for some color and even more bursts of flavor. Definitely will repeat.
I have been making this recipe at least once a year for almost 10 years, usually on Christmas with a nice prime rib (Spencer style roast). It has gotten rave reviews, even from picky eaters! The only change I make is subbing pecans for walnuts. I've also made it with russets, instead of yukon gold potatoes and it was just as good. This year I am using a mix of small purple, gold and red potatoes for some color. Happy eating!
I was looking this recipe up to make again for the holidays this year and can't believe it has no reviews. I just have to weigh in. This salad is absolutely delicious. It is perfect with beef at the holidays and really serves as a potato and salad dish in one! Really, one of my favorites.
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