Roast Beef and Potato Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Using leftover roast beef and cooking the potatoes ahead of time can save you loads of time when making this dish. Planning ahead means you can have a cool, satisfying meal that didn't use a single stove burner-that's a big plus in this summer heat !! Cook time is actually the 1 hour chill time. Ingredients:
2 cups cooked roast beef, cubed |
2 cups cooked potatoes, cubed |
1/2 cup green bell pepper, chopped |
1/2 cup celery, sliced thin |
1/4 cup onion, chopped |
2 tablespoons pimientos, chopped |
1/3 cup vegetable oil |
2 -3 tablespoons vinegar |
2 teaspoons prepared horseradish |
1/2 teaspoon salt |
1/8 teaspoon pepper |
lettuce leaf, to serve (your favorite type) |
2 tablespoons fresh parsley, chopped (optional) |
Directions:
1. In large bowl, combine beef, potatoes, bell pepper, onion, celery, and pimientos, then add all remaining ingredients EXCEPT lettuce and parsley, and mix well.
2. Cover and refrigerate for at least 1 hour.
3. To serve, put lettuce leaves on plate, then top with beef mixture, sprinkling with parsley if desired.
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