Salade Tiede Of Leftover Pot-Au-Feu

• 1 pound of leftover meat, thinly sliced
• 2 cooked potatoes, thinly sliced
• 1/2 cup of vegetable oil
• 3 tablespoons of red wine vinegar
• Salt and freshly ground black pepper to taste
• 1 medium-size onion, peeled and thinly sliced

1. Place the meat and potatoes in a skillet over medium heat.
2. Combine oil and vinegar and mix well in a bowl.
3. Add salt and pepper to taste.
4. Pour the oil and vinegar over the meat and potatoes in the skillet and mix well until potatoes and meat are thoroughly warm.
5. Add thinly sliced raw onion and mix well.
6. Serve immediately, followed by cheese and a sweet.

leftover meat, potatoes, vegetable oil, red wine vinegar, salt, onion

Taken from cooking.nytimes.com/recipes/2784 (may not work)