Summer Delight: Chilled Roast Beef and Potato Salad

Roast Beef and Potato Salad

Description

Embrace the ease and refreshment of summer with this delightful Roast Beef and Potato Salad, a perfect dish for warm days when you want to avoid heating up the kitchen. Utilizing leftover roast beef and pre-cooked potatoes, this salad comes together effortlessly, allowing for a flavorful meal without a single stove burner involved. Ideal for a satisfying lunch or light dinner, its cool components make it a great choice for hot weather!

Cook Time:

1 hour (chill time)

Prep Time:

10 minutes

Total Time:

1 hour 10 minutes

Recipe Category:

Roast Beef

Ingredients

Quantity	Ingredient
2	cups roast beef, diced
2	cups cooked potatoes, cubed
½	cup green bell pepper, diced
½	cup celery, chopped
¼	cup onion, chopped
2	tablespoons pimientos, diced
⅓	cup vinegar
2-3	teaspoons salt
½	teaspoon black pepper
2	lettuce leaves
½	cup fresh parsley, chopped

Nutritional Information (per serving)

Nutrient	Amount
Calories	232
Total Fat	18.3 g
Saturated Fat	2.4 g
Cholesterol	0 mg
Sodium	315 mg
Total Carbohydrates	16 g
Dietary Fiber	2.5 g
Sugars	2.1 g
Protein	2 g

Instructions

Combine Ingredients: In a large bowl, start by mixing together the diced roast beef, cubed potatoes, diced green bell pepper, chopped onion, chopped celery, and diced pimientos. Once combined, add all remaining ingredients except the lettuce and parsley, and stir until the mixture is well blended.
Chill: Cover the bowl with plastic wrap or a lid, and place it in the refrigerator to chill for at least 1 hour. This allows the flavors to meld beautifully, enhancing the overall taste of the salad.
Serve: When you’re ready to serve, arrange the lettuce leaves on individual plates, and generously spoon the chilled beef mixture on top. If desired, sprinkle freshly chopped parsley over the salad for an added touch of flavor and color.