Beef Salad with Potatoes and Cornichons

Name: Beef Salad with Potatoes and Cornichons
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large large boiling potatoes (1 pound total); 3 cups shredded wine-braised chuck roast; 3 tablespoons red-wine vinegar; 1½ tablespoons Dijon mustard; ¼ cup finely chopped shallots; ¾ teaspoon sugar; 1 teaspoon salt; ¼ teaspoon black pepper; 5 tablespoons mild olive or vegetable oil; ½ pound haricots verts or regular green beans; 1 head Bibb lettuce; 6 whole cornichons; ¼ cup chopped fresh flat-leaf parsley

A hearty salad featuring wine-braised beef, tender potatoes, and crisp haricots verts, dressed with a tangy Dijon vinaigrette and garnished with cornichons and parsley. Perfect for a sophisticated main course salad.

4 servings

1 hr 45 min

Published October 4, 2025

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Ingredients

•2 large large boiling potatoes (1 pound total)
•3 cups shredded wine-braised chuck roast
•3 tablespoons red-wine vinegar
•1½ tablespoons Dijon mustard
•¼ cup finely chopped shallots
•¾ teaspoon sugar
•1 teaspoon salt
•¼ teaspoon black pepper
•5 tablespoons mild olive or vegetable oil
•½ pound haricots verts or regular green beans
•1 head Bibb lettuce
•6 whole cornichons
•¼ cup chopped fresh flat-leaf parsley

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 400°F.
10 min
2.
Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil. Bake until tender, about 1 hour. (Potatoes are done when a small knife pierces centers easily.) Unwrap potatoes and cool slightly.
60 min
3.
Reheat beef in a small baking dish, covered, in oven or in microwave until warm. While beef is heating, whisk together vinegar, mustard, shallots, sugar, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until dressing is emulsified.
10 min
4.
Steam beans in a steamer set over boiling water, covered, until just tender, about 5 minutes. Meanwhile, peel potatoes and cut crosswise into 1/4-inch-thick slices, transferring to a large bowl. Add hot beans to warm potatoes along with 2 tablespoons vinaigrette, gently tossing to coat.
15 min
5.
Line a platter or 4 plates with lettuce leaves and arrange potato mixture on top. Toss meat, cornichons, and parsley with remaining vinaigrette and mound on top of potato mixture.
10 min

Ingredients

•2 large large boiling potatoes (1 pound total)

•3 cups shredded wine-braised chuck roast

•3 tablespoons red-wine vinegar

•1½ tablespoons Dijon mustard

•¼ cup finely chopped shallots

•¾ teaspoon sugar

•1 teaspoon salt

•¼ teaspoon black pepper

•5 tablespoons mild olive or vegetable oil

•½ pound haricots verts or regular green beans

•1 head Bibb lettuce

•6 whole cornichons

•¼ cup chopped fresh flat-leaf parsley

Cooking Instructions

Put oven rack in middle position and preheat oven to 400°F.

10 min

Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil. Bake until tender, about 1 hour. (Potatoes are done when a small knife pierces centers easily.) Unwrap potatoes and cool slightly.

60 min

Reheat beef in a small baking dish, covered, in oven or in microwave until warm. While beef is heating, whisk together vinegar, mustard, shallots, sugar, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until dressing is emulsified.

10 min

Steam beans in a steamer set over boiling water, covered, until just tender, about 5 minutes. Meanwhile, peel potatoes and cut crosswise into 1/4-inch-thick slices, transferring to a large bowl. Add hot beans to warm potatoes along with 2 tablespoons vinaigrette, gently tossing to coat.

15 min

Line a platter or 4 plates with lettuce leaves and arrange potato mixture on top. Toss meat, cornichons, and parsley with remaining vinaigrette and mound on top of potato mixture.

10 min