Roast Beef and Potato Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Yield: 4 servings.
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