Potato Roast Beef Salad Recipe
Potato Roast Beef Salad Recipe photo by Taste of Home
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6 servings

Ingredients

  • 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 serving (1 each) equals 278 calories, 13 g fat (3 g saturated fat), 31 mg cholesterol, 1,289 mg sodium, 16 g carbohydrate, 2 g fiber, 23 g protein.

Directions

  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

Nutritional Facts

1 serving (1 each) equals 278 calories, 13 g fat (3 g saturated fat), 31 mg cholesterol, 1,289 mg sodium, 16 g carbohydrate, 2 g fiber, 23 g protein.

Light-Bodied White Wine

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

Reviews for Potato Roast Beef Salad

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   (2)
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MY REVIEW
Reviewed Dec. 24, 2013

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

MY REVIEW
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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