Roast Beef and Potato Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 4 servings.
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."
Ingredients
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2 cups cubed cooked roast beef
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2 cups cubed peeled potatoes, cooked
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1/2 cup chopped green pepper
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1/2 cup thinly sliced celery
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1/4 cup chopped onion
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2 tablespoons chopped pimientos
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1/3 cup vegetable oil
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2 to 3 tablespoons vinegar
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2 teaspoons prepared horseradish
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1/2 teaspoon salt
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1/8 teaspoon pepper
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Lettuce leaves
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2 tablespoons chopped fresh parsley
Directions
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1.
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.
Nutrition Facts
1 cup: 383 calories, 22g fat (4g saturated fat), 64mg cholesterol, 354mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 28g protein.
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