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Roast Beef and Potato Salad

 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


  • 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


  • 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.
Nutritional 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.

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Roast Beef and Potato Salad (continued)

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