A lovely side dish to enjoy with a braai, on a picnic, or at the dinner table – this UCOOK creamy potato salad is a must-have in your recipe folder. Dotted with bell peppers and encased with roasted garlic mayo, these oven roasted baby potatoes reach their full culinary potential in this dish. Enjoy with juicy beef rump and a simple, nutty salad.
Creamy Potato Salad & Beef Rump
Creamy Potato Salad & Beef Rump
with bell pepper & toasted almonds
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almonds
- Baby Potato
- Beef
- Bell Pepper
- Bell Peppers
- Free-Range Beef Rump
- Green Leaves
- NOMU Beef Rub
- Roasted Garlic Mayo
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
TOAST
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
When potatoes have 10-15 minutes to go, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
POTATO SALAD
To a salad bowl, add the roasted potatoes, the diced peppers, and the mayo. Mix to combine and season. In a separate bowl, combine the rinsed green leaves, the toasted nuts, a drizzle of olive oil, and seasoning.
IT’S ABOUT TIME
Plate up the creamy warm potato salad. Side with the steak slices and the green leaves. Well done, Chef!
Baby Potato - 250g
Almonds - 5g
Free-range Beef Rump - 160g
NOMU Beef Rub - 5ml
Bell Pepper - 1
Roasted Garlic Mayo - 1 unit
Green Leaves - 20g
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
TOAST
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
When potatoes have 10-15 minutes to go, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
POTATO SALAD
To a salad bowl, add the roasted potatoes, the diced peppers, and the mayo. Mix to combine and season. In a separate bowl, combine the rinsed green leaves, the toasted nuts, a drizzle of olive oil, and seasoning.
IT’S ABOUT TIME
Plate up the creamy warm potato salad. Side with the steak slices and the green leaves. Well done, Chef!
Baby Potato - 500g
Almonds - 10g
Free-range Beef Rump - 320g
NOMU Beef Rub - 10ml
Bell Pepper - 1
Roasted Garlic Mayo - 2 units
Green Leaves - 40g
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TOAST
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
When potatoes have 10-15 minutes to go, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
POTATO SALAD
To a salad bowl, add the roasted potatoes, the diced peppers, and the mayo. Mix to combine and season. In a separate bowl, combine the rinsed green leaves, the toasted nuts, a drizzle of olive oil, and seasoning.
IT’S ABOUT TIME
Plate up the creamy warm potato salad. Side with the steak slices and the green leaves. Well done, Chef!
Baby Potato - 750g
Almonds - 15g
Free-range Beef Rump - 480g
NOMU Beef Rub - 15ml
Bell Peppers - 2
Roasted Garlic Mayo - 3 units
Green Leaves - 60g
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TOAST
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
When potatoes have 10-15 minutes to go, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
POTATO SALAD
To a salad bowl, add the roasted potatoes, the diced peppers, and the mayo. Mix to combine and season. In a separate bowl, combine the rinsed green leaves, the toasted nuts, a drizzle of olive oil, and seasoning.
IT’S ABOUT TIME
Plate up the creamy warm potato salad. Side with the steak slices and the green leaves. Well done, Chef!
Baby Potato - 1kg
Almonds - 20g
Free-range Beef Rump - 640g
NOMU Beef Rub - 20ml
Bell Peppers - 2
Roasted Garlic Mayo - 4 units
Green Leaves - 80g
Woolies Products in this dish
