Roast Beef and Potato Salad

Total Time Prep: 20 min. + chilling
Yield 4 servings
Test Kitchen Approved
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

  • 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

Directions

  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.

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."
Recipe Creator

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