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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Move this hearty potato salad from the side of the table to the center- it's a meal in itself! As a cattle producer, I frequently work beef into my recipes, and this one is an all-time favorite. Ingredients:
1-1/2 pounds small red potatoes |
2 cups julienned cooked roast beef |
1 cup thinly sliced red onion |
1/2 to 3/4 cup julienned sweet red pepper |
1/4 cup olive oil |
2 tablespoons red wine vinegar |
1 to 2 tablespoons minced fresh thyme or 1 to 2 teaspoons dried thyme |
1 teaspoon salt |
1/4 to 1/2 teaspoon cayenne pepper |
8 cups torn leaf lettuce |
Directions:
1. In a large saucepan, cook potatoes in boiling salted water until tender, about 15 minutes. Cool slightly; cut into quarters. In a bowl, combine the warm potatoes, beef, onion and red pepper.
2. In a small bowl, whisk the oil, vinegar, thyme, salt and cayenne. Pour over potato mixture and toss to coat. Refrigerate for at least 2 hours. Serve over lettuce. Yield: 6-8 servings.
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