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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound(s) deli roast beef thinly sliced |
3 medium red potatoes cooked and thinly sliced |
1 small onion thinly sliced and separated into rings |
1 small cucumber diced |
1/2 cup(s) ripe olives sliced |
2 teaspoon(s) fresh parsley minced |
2 teaspoon(s) chives minced |
1/2 teaspoon(s) coarsely ground pepper divided |
1/4 cup(s) vegetable oil |
2 tablespoon(s) red wine vinegar |
1/4 teaspoon(s) dill weed |
1/4 teaspoon(s) salt |
Directions:
1. On a large serving platter, arrange the roast beef, potatoes and onion. Sprinkle with cucumber, olives, chives, parsley and 1/4 teaspoon pepper. Cover and refrigerate for 8 hours or overnight.
2. In a bowl, whisk the oil, vinegar, dill, salt and remaining pepper. Pour over salad just before serving.
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