ROAST BEEF POTATO SALAD

Roast Beef Potato Salad image

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.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 10

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

Steps:

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., 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.

Nutrition Facts : Calories 209 calories, Fat 9g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 333mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges