Back to Roast Beef Potato Salad

Print Options


Card Sizes

Roast Beef Potato Salad Recipe

Roast Beef Potato Salad Recipe

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.
TOTAL TIME: Prep: 10 min. + chilling Cook: 15 min. YIELD:6-8 servings


  • 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.

Nutritional Facts

1 cup equals 209 calories, 9 g fat (2 g saturated fat), 32 mg cholesterol, 333 mg sodium, 17 g carbohydrate, 3 g fiber, 16 g protein.