Roast Beef and Potato Salad
Roast Beef and Potato Salad comes from Joanna Lonnecker of Omaha, Nebraska. "This hearty salad is a favorite of the 'meat-and-potatoes' members of our family," writes Joanna. "I serve it as a light summer supper."
4 ServingsPrep: 20 min. + chilling
Ingredients
- 2 cups cubed cooked roast beef
- 2 cups cubed peeled potatoes, cooked
- 1/2 cup chopped green pepper
- 1/2 cup thinly sliced celery
- 1/4 cup chopped onion
- 2 tablespoons chopped pimientos
- 1/3 cup vegetable oil
- 2 to 3 tablespoons vinegar
- 2 teaspoons prepared horseradish
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Lettuce leaves
- 2 tablespoons chopped fresh parsley
Directions
- In a large bowl, combine beef, potatoes, green pepper, celery, onion
- and pimientos. Combine the next five ingredients; mix well. Pour
- over beef mixture and toss to coat. Cover and refrigerate for at
- least 1 hour. Serve on lettuce; sprinkle with parsley. Yield: 4
- servings.
Nutrition Facts: 1 cup equals 383 calories, 22 g fat (4 g saturated fat), 64 mg cholesterol, 354 mg sodium, 19 g carbohydrate, 2 g fiber, 28 g protein.