Roast Beef Potato Salad Recipes

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ANN'S ROASTED POTATO SALAD



Ann's Roasted Potato Salad image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

11 tablespoons olive oil, divided
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
Handful chopped fresh thyme and rosemary leaves
3 pounds russet potatoes, cut into large dice
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1/4 cup chopped shallots
1 cup chopped basil leaves

Steps:

  • Preheat oven to 375 degrees F.
  • Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.

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

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

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