Roast Beef Potato Salad Recipe

Roast Beef Potato Salad Recipe
Roast Beef Potato Salad Recipe photo by Taste of Home
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Roast Beef Potato Salad Recipe

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Move this hearty potato salad from the side of the table to the center- it's a meal in itself! As a cattle producer, I frequently work beef into my recipes, and this one is an all-time favorite.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 15 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 15 min.

Ingredients

  • 1-1/2 pounds small red potatoes
  • 2 cups julienned cooked roast beef
  • 1 cup thinly sliced red onion
  • 1/2 to 3/4 cup julienned sweet red pepper
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 to 2 tablespoons minced fresh thyme or 1 to 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 8 cups torn leaf lettuce

Directions

In a large saucepan, cook potatoes in boiling salted water until tender, about 15 minutes. Cool slightly; cut into quarters. In a bowl, combine the warm potatoes, beef, onion and red pepper.
In a small bowl, whisk the oil, vinegar, thyme, salt and cayenne. Pour over potato mixture and toss to coat. Refrigerate for at least 2 hours. Serve over lettuce. Yield: 6-8 servings.
Originally published as Roast Beef Potato Salad in Country Woman May/June 2004, p33

Nutritional Facts

1 cup: 209 calories, 9g fat (2g saturated fat), 32mg cholesterol, 333mg sodium, 17g carbohydrate (2g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

  • 1-1/2 pounds small red potatoes
  • 2 cups julienned cooked roast beef
  • 1 cup thinly sliced red onion
  • 1/2 to 3/4 cup julienned sweet red pepper
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 to 2 tablespoons minced fresh thyme or 1 to 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 8 cups torn leaf lettuce
  1. In a large saucepan, cook potatoes in boiling salted water until tender, about 15 minutes. Cool slightly; cut into quarters. In a bowl, combine the warm potatoes, beef, onion and red pepper.
  2. In a small bowl, whisk the oil, vinegar, thyme, salt and cayenne. Pour over potato mixture and toss to coat. Refrigerate for at least 2 hours. Serve over lettuce. Yield: 6-8 servings.
Originally published as Roast Beef Potato Salad in Country Woman May/June 2004, p33

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