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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Creamy Potato Salad & Beef Rump?
The preparation time for Creamy Potato Salad & Beef Rump with bell pepper & toasted almonds is between 15 and 30 minutes.
What is the total time required to make Creamy Potato Salad & Beef Rump with bell pepper & toasted almonds?
The total time required to make Creamy Potato Salad & Beef Rump with bell pepper & toasted almonds is between 35 and 50 minutes.
How many servings does Creamy Potato Salad & Beef Rump provide?
4 servings
What are the main ingredients in Creamy Potato Salad & Beef Rump?
Almonds, Baby Potato, Beef, Bell Pepper, Bell Peppers, Free-Range Beef Rump, Green Leaves, NOMU Beef Rub, Roasted Garlic Mayo
What is the nutritional information of Creamy Potato Salad & Beef Rump?
Calories: 970, Carbs: 56 grams, Fat: grams, Protein: 43.8 grams, Sugar: 10.5 grams, Salt: 678 grams
How do I prepare Creamy Potato Salad & Beef Rump?
IT’S ABOUT TIME: Plate up the creamy warm potato salad. Side with the steak slices and the green leaves. Well done, Chef! 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. 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. 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. 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).
What should be prepared from my kitchen to make Creamy Potato Salad & Beef Rump?
Almonds, Baby Potato, Beef, Bell Pepper, Bell Peppers, Free-Range Beef Rump, Green Leaves, NOMU Beef Rub, Roasted Garlic Mayo
How many calories does Creamy Potato Salad & Beef Rump have?
970 calories
How much fat content does Creamy Potato Salad & Beef Rump have?
grams
Woolies Products in this dish
