TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6 servings


  • 1 pound thinly sliced deli roast beef
  • 3 medium red potatoes, cooked and thinly sliced
  • 1 small onion, thinly sliced and separated into rings
  • 1 small cucumber, diced
  • 1/2 cup sliced ripe olives
  • 2 teaspoons minced chives
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon coarsely ground pepper, divided
  • 1/4 cup vegetable oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon salt

Nutritional Facts

1 each: 278 calories, 13g fat (3g saturated fat), 31mg cholesterol, 1289mg sodium, 16g carbohydrate (6g sugars, 2g fiber), 23g protein.


  1. On a large serving platter, arrange the roast beef, potatoes and onion. Sprinkle with the cucumber, olives, chives, parsley and 1/4 teaspoon pepper. Cover and refrigerate 8 hours or overnight.
  2. In a bowl, whisk the oil, vinegar, dill, salt and remaining pepper. Pour over salad just before serving. Yield: 6 servings.
Originally published as Potato Roast Beef Salad in Country June/July 2003, p51

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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theimerl User ID: 1607604 128368
Reviewed Dec. 24, 2013

"This s our favorite during the smmer. I used canned slicd potatoes so I dont cook anything."

goodmexicancook User ID: 165845 128199
Reviewed Mar. 1, 2008

"Great recipe, even for company, especially for a busy day as you prepare it in the morning. Different but delightful."

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