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Potato Roast Beef Salad

I love to collect old cookbooks and found this wonderful recipe in one of them.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    6 servings

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.

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