A different take on Potato Salad Salmagundi Salad

March 10, 2015

GTLF has a book dedicated specifically to making salads, and not just regular side salads, but full dinner salads you can eat as a single meal. Growing up I always thought salad was a variety of vegetables and dressing, but they can be so much more! Here is a take on the potato salad called Salmagundi Salad. I looked up Salmagundi in wikipedia. The wiki explains that Salmagundi originates in 17th century England and is a salad designed to present as many different kinds of flavors, colors and tastes as possible. BTW: My mom made this dish and it was DELICIOUS!

Salmagundi Salad

GTLF: Main Dish Salads p. 65

Serves 4, working time 25 min., total time 35 min.

1 1/2 pounds small red potatoes, quartered

1 1/2 C low fat buttermilk (1.5%)

3 tablespoons reduced fat mayonnaise

3 tablespoons fresh lemon juice

1 tsp paprika 

1/2 tsp salt

1/2 tsp sugar

3/4 pound well trimmed top round of beef, 1 1/2 in. thick

1/2 dried thyme

1/4 tsp freshly ground black pepper

4 C finely shredded red cabbage

4 scallions, thinly sliced

2 ribs celery, thinly sliced

1. In a large pot of boliling water, cook the potatoes until tender, about 15 min. Drain well.

2. Meanwhile, in a large bowl, combine the buttermilk, mayonnaise, lemon juice, paprika, salt, and sugar. Add the potatoes and toss to coat. 

3. Preheat the broiler. Sprinkle the beef with the thyme and pepper and broil 6 in. from the heat for about 4 min. per side, or until medium rare. Transfer the beef to a plate and let stand for 10 min. Cut the beef into 1 x 1/4 in. thick strips, reserving any juices on the plate.

4. Add the cabbage, scallions, and celery to the bowl with the potatoes, tossing to combine. Add the beef and beef juices and toss again. Divide among 4 plates and serve warm, at room temperature, or chilled.

Nutritional Information: 8 g fat, 362 calories, 2.4 g sat. fat, 45 g carbohydrate, 28 g protein, 59 mg cholesterol, 490 mg sodium.

Tips:

1. It's very important to read the recipes all the way through BEFORE attempting them. That's the number one thing I've learned through this process. In this case, my mom read the ingredient list first, collected her materials and then read through recipe. Well, in the ingredient list it says the recipe needs meat cut at 1 and 1/2 in. thick. This is true, but you must broil the meat as a whole piece first.

2. Since we made a mistake with cutting the pieces of meat first, we decided to grill them quickly on my mini grill that I got from my mother in law at Thanksgiving.... Whoot! Whoot! Mom in law! This was a reasonable solution and turned out to be very tasty.