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Potato Roast Beef Salad

 Potato Roast Beef Salad
I love to collect old cookbooks and found this wonderful recipe in one of them.
6 ServingsPrep: 10 min. + chilling

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

Directions

  • 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.
  • In a bowl, whisk the oil, vinegar, dill, salt and remaining pepper.
  • Pour over salad just before serving. Yield: 6 servings.
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.

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Potato Roast Beef Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.