Best Roast Beef Potato Salad Recipes

ROAST BEEF AND POTATO SALAD

Roast Beef and Potato Salad image

Roast Beef and Potato Salad comes from Joanna Lonnecker of Omaha, Nebraska. "This hearty salad is a favorite of the 'meat-and-potatoes' members of our family," writes Joanna. "I serve it as a light summer supper."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 cups cubed cooked roast beef
2 cups cubed peeled potatoes, cooked
1/2 cup chopped green pepper
1/2 cup thinly sliced celery
1/4 cup chopped onion
2 tablespoons chopped pimientos
1/3 cup vegetable oil
2 to 3 tablespoons vinegar
2 teaspoons prepared horseradish
1/2 teaspoon salt
1/8 teaspoon pepper
Lettuce leaves
2 tablespoons chopped fresh parsley

Steps:

In a large bowl, combine beef, potatoes, green pepper, celery, onion and pimientos. Combine the next five ingredients; mix well. Pour over beef mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce; sprinkle with parsley.

Nutrition Facts : Calories 383 calories, Fat 22g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 354mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

ROAST BEEF CARPACCIO WITH GORGONZOLA POTATO SALAD

Roast Beef Carpaccio with Gorgonzola Potato Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound fingerling potatoes, halved lengthwise
Kosher salt
1 cup crumbled gorgonzola dolce cheese (4 ounces)
3 tablespoons grated parmesan cheese
2 tablespoons 2% Greek yogurt
1 clove garlic
Freshly ground pepper
1 9-ounce package Italian salad blend (8 cups)
1/4 cup jarred Peppadew peppers, drained and roughly chopped
2 tablespoons roughly chopped fresh parsley
12 ounces deli-sliced rare roast beef

Steps:

Put the potatoes in a medium pot of cold salted water. Bring to a boil over medium heat and cook until fork-tender, about 15 minutes. Drain and rinse under cold water; transfer to a large bowl.
Pulse 1/2 cup gorgonzola, the parmesan, yogurt, garlic and 1/4 cup water in a blender or mini food processor until smooth; season with salt and pepper. Add half of the dressing to the potatoes along with the salad blend, Peppadews and parsley; toss.
Arrange the roast beef on four plates. Serve the salad on the side, topped with the remaining dressing and 1/2 cup gorgonzola.

Nutrition Facts : Calories 344 calorie, Fat 15 grams, SaturatedFat 9 grams, Cholesterol 80 milligrams, Sodium 970 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 27 grams

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

ROAST BEEF AND POTATO SALAD

Roast Beef and Potato Salad image

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.

Provided by TGirl

Categories Roast Beef

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

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)

Steps:

In large bowl, combine beef, potatoes, bell pepper, onion, celery, and pimientos, then add all remaining ingredients EXCEPT lettuce and parsley, and mix well.
Cover and refrigerate for at least 1 hour.
To serve, put lettuce leaves on plate, then top with beef mixture, sprinkling with parsley if desired.

Nutrition Facts : Calories 232, Fat 18.3, SaturatedFat 2.4, Sodium 315, Carbohydrate 16, Fiber 2.5, Sugar 2.1, Protein 2

POTATO ROAST BEEF SALAD

Potato Roast Beef Salad image

I love to collect old cookbooks and found this wonderful recipe in one of them.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

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., In a bowl, whisk the oil, vinegar, dill, salt and remaining pepper. Pour over salad just before serving.

Nutrition Facts :