Potato Roast Beef Salad

From the test kitchens at Taste of Home

Yield: 6 servings
Community Recipe from


  • 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


  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.
January 2013

This recipe is a personal recipe added by JulieMcarthur and has not been tested or endorsed by MyRecipes.

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