Roast Beef Potato Salad Recipe

Roast Beef Potato Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Move this hearty potato salad from the side of the table to the center- it's a meal in itself! As a cattle producer, I frequently work beef into my recipes, and this one is an all-time favorite.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Roast Beef Potato Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Roast Beef Potato Salad Recipe

Prep: 10 min. + chilling Cook: 15 min.

Yield: 6-8 Servings

10 15 25

Ingredients

1-1/2 pounds small red potatoes
2 cups julienned cooked roast beef
1 cup thinly sliced red onion
1/2 to 3/4 cup julienned sweet red pepper
1/4 cup olive oil
2 tablespoons red wine vinegar
1 to 2 tablespoons minced fresh thyme or 1 to 2 teaspoons dried thyme
1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
8 cups torn leaf lettuce

Directions

In a large saucepan, cook potatoes in boiling salted water until tender, about 15 minutes. Cool slightly; cut into quarters. In a bowl, combine the warm potatoes, beef, onion and red pepper.
In a small bowl, whisk the oil, vinegar, thyme, salt and cayenne. Pour over potato mixture and toss to coat. Refrigerate for at least 2 hours. Serve over lettuce. Yield: 6-8 servings.

Nutritional Facts 1 cup equals 209 calories, 9 g fat (2 g saturated fat), 32 mg cholesterol, 333 mg sodium, 17 g carbohydrate, 3 g fiber, 16 g protein.

Originally published as Roast Beef Potato Salad in Country Woman May/June 2004, p33