Beef and Potato Salad Recipe
Ingredients:
- 2 pounds beef sirloin, cut into 1/2-inch cubes
- 1 tablespoon black tea powder
- 1 cup boiling water
- 1 pound small potatoes, scrubbed and quartered
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh parsley
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/2 cup diced pickles (optional)
- 2 hard-boiled eggs, chopped
- Salt and freshly ground black pepper to taste
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried dill or 1 tablespoon fresh dill
Instructions:
Prepare the Black Tea Marinade:
- In a small bowl, mix the black tea powder with the boiling water. Allow the tea to steep for 3-4 minutes, then strain and let it cool. This mixture will be used to marinate the beef.
Marinate the Beef:
- Place the beef cubes in a shallow dish and pour the cooled black tea marinade over them. Cover and refrigerate for at least 1 hour or up to 4 hours.
Boil the Potatoes:
- Bring a large pot of salted water to a boil. Add the quartered potatoes and cook until tender but still firm, about 15-20 minutes. Drain and let them cool.
Prepare the Dressing:
- In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, garlic powder, and dried dill or fresh dill. Season with salt and pepper to taste.
Assemble the Salad:
- In a large bowl, combine the cooled potatoes, marinated beef, diced red onion, diced celery, and diced pickles (if using). Add the chopped hard-boiled eggs.
- Pour the dressing over the salad and gently toss to ensure everything is well coated.
Chill the Salad:
- Cover the salad and refrigerate for at least 1 hour, or until chilled. This will allow the flavors to meld together.
Serve:
- Remove the salad from the refrigerator and give it a gentle stir. Transfer the salad to a serving dish.
- Serve the Beef and Potato Salad chilled, enjoying the combination of tender beef and potatoes with a creamy dressing and a hint of black tea flavor from the marinade. This salad is perfect for a picnic, potluck, or light lunch.