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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I love to collect old cookbooks and found this wonderful recipe in one of them. 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:
1. 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.
2. In a bowl, whisk the oil, vinegar, dill, salt and remaining pepper. Pour over salad just before serving. Yield: 6 servings.
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