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Roast Beef Potato Salad Recipe

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This Roast Beef Potato Salad is a hearty, flavorful twist on classic potato salad and a delicious way to use up leftover roast beef and potatoes! Tossed in a tangy homemade dressing with crisp veggies, this easy cold salad is perfect for lunches, picnics and quick summer dinners.

Ingredients

2 cups cooked roast beef, cubed
2 cups potatoes, peeled, cooked and cubed
1/2 cup green bell pepper, chopped
1/2 cup celery, sliced
1/4 cup onion, chopped
2 Tbsp. chopped pimentos (optional)

Dressing:

1/3 cup vegetable oil
2-3 Tbsp. vinegar
2 tsp. prepared mustard
1/2 tsp. salt
1/8 tsp. pepper

Instructions

  1. In a large bowl, mix together the vegetable oil, vinegar, mustard, salt and pepper until well combined.
  2. Add the roast beef, potatoes, green pepper, celery, onion and pimentos, if using.
  3. Gently toss until all the ingredients are evenly coated with the dressing.
  4. Cover and chill for at least 1 hour before serving to let the flavors blend together.
  5. Serve cold on lettuce leaves, if desired.

Notes

  • This recipe is a great way to use leftover roast beef from Sunday dinner.
  • Adjust the vinegar to taste depending on how tangy you like your salad.
  • For extra flavor, try adding shredded cheddar cheese or sliced green onions before serving.

Find it online: https://www.livingonadime.com/easy-potato-salad-recipes/