ROAST BEEF AND POTATO SALAD
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
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.
RUSSIAN POTATO AND BEEF SALAD 'OLIVIER'
A different kind of salad, but so good!
Provided by Anya
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 16
Number Of Ingredients 10
Steps:
- Place potato, carrots, and eggs in a pot and pour in enough water to cover; bring to a boil. Reduce heat and simmer for 15 minutes. Remove carrots using a slotted spoon, cool on a work surface, and dice. Continue simmering eggs and potato for 5 more minutes. Remove eggs with a slotted spoon and transfer to a bowl of ice water until cooled, about 5 minutes. Peel eggs and dice. Continue cooking potato until tender, about 5 more minutes. Drain pot, cool potato on a work surface; dice.
- Combine potato, carrots, eggs, peas, pickles, onion, dill, salt, and pepper in a bowl. Stir mayonnaise into salad until evenly coated.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 7.6 g, Cholesterol 61.8 mg, Fat 31 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 7 g, Sodium 524.1 mg, Sugar 2.3 g
ROAST BEEF AND POTATO SALAD
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
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
ROAST BEEF SALAD
Provided by Sheila Lukins
Categories Salad Beef Leafy Green Potato Quick & Easy Lunch Bell Pepper Fall Winter Parade
Number Of Ingredients 9
Steps:
- Toss all the ingredients except the lettuce together in a large bowl. To serve, arrange the lettuce leaves on a large platter and spoon the salad into the center.
ROASTED POTATO SALAD
I pack this delicious potato salad in a cooler to dish up cold at picnics, or transfer it to a slow cooker to serve warm for church potlucks. -Terri Adams, Kansas City, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring 6 cups water to a boil. Add beans; bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water; drain and pat dry., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place cut side up in a greased 15x10x 1-in. baking pan. Add potatoes; drizzle with broth. Bake, uncovered, at 400° for 30-40 minutes or until garlic is softened., Remove garlic; set aside. Add the red peppers, onions and reserved beans to the pan. Bake 30-35 minutes longer or until tender. Cool for 10-15 minutes. , Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary and salt. Add vegetables; toss to coat. Serve warm or cold.
Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BEEF SALAD WITH POTATOES AND CORNICHONS
Categories Salad Bean Beef Leafy Green Potato Bake Steam Dinner Lunch Fall Winter Lettuce Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Bake potatoes:
- Put oven rack in middle position and preheat oven to 400°F.
- Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil. Bake until tender, about 1 hour. (Potatoes are done when a small knife pierces centers easily.) Unwrap potatoes and cool slightly.
- Assemble salad:
- Reheat beef in a small baking dish, covered, in oven or in microwave until warm. While beef is heating, whisk together vinegar, mustard, shallots, sugar, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until dressing is emulsified.
- Steam beans in a steamer set over boiling water, covered, until just tender, about 5 minutes. Meanwhile, peel potatoes and cut crosswise into 1/4-inch-thick slices, transferring to a large bowl. Add hot beans to warm potatoes along with 2 tablespoons vinaigrette, gently tossing to coat.
- Line a platter or 4 plates with lettuce leaves and arrange potato mixture on top. Toss meat, cornichons, and parsley with remaining vinaigrette and mound on top of potato mixture.
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