Potato Salad with Bresaola

I had to improvise the lunch today, because I had no time for shopping so I checked out what is left. I discovered some baby leek, bresaola, parmesan and a piece of radicchio. I always have a lot of rice at home. Such as arborio, wild rice, basmati, jasmin, but this was not an option. I remembered that in the past I often made potato salad with chicken breast and a piquant dressing. Luckily there were some potatoes left so I prepared this salad and it became one of my favourite potato salads.

Ingredients:
300 g potatoes
100 g bresaola
1 piece radicchio
3 baby leeks
parmesan, fresh
3 tablespoon grape seed oil
1 tablespoon dijon mustard
2 tablespoon red wine vinegar
salt, pepper
1 teaspoon dried salad herbs

Cook potatoes, peel and cut. For the dressing mix oil, dijon mustard, vinegar, salt, pepper and herbs, add potatoes and chopped radicchio. Serve with bresaola and parmesan.


Update April 4, 2008: Thanks to Lore from Natural Cuisine, who told me about the Nutriferia Roundup, I have just submitted this salad for the event.