Everybody loves a potato salad, but you wouldn't have seen it like this before! Here, we blend the potato salad in with some Vietnamese-style beef and dressing which gives the dish a range of delicious tastes and textures. This summer recipe will be a great addition to those light evenings!
To start, mix the dressing ingredients together and set aside.
Oil and season the fillet steak. Heat a heavy based frying pan over a high heat and sear the steak for 3 minutes each side. Allow to rest for 5 minutes before thinly slicing with a sharp knife.
Cook the raw potatoes in a pan of salted water. When the potatoes are just cooked(soft), toss the sugar snaps into the water for 30 seconds. Drain everything and wait for the potatoes to cool before slicing them into cubes or quarters.
Mix the beef, potatoes, sugar snaps, carrot, cucumber, spring onion, shallot, beansprouts and herbs. Stir through the dressing and toss.
Serve with chopped peanuts and lime wedges.
If you liked this, why not check out our scrumptious range of summer recipes.
200g Rooster potatoes, quartered or cubed
1tsp olive oil
200g fillet steak
60g sugar snap peas
1 small carrot, peeled and julienne style grated
1 small cucumber, ribboned with a peeler
1 spring onion, sliced diagonally
1 small shallot, thinly sliced
60g bean sprouts
handful of coriander leaves
handful of mint leaves
For the dressing
1tbsp lime juice
2tsp fish sauce
1tbsp groundnut oil
1 red chilli, finely chopped
½ garlic clove, crushed
To serve, a handful of roasted salted peanuts, chopped, 1 lime, cut in wedges
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