Roast Beef And Potato Salad Recipes

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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

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 SALAD



Roast Beef Salad image

Provided by Sheila Lukins

Categories     Salad     Beef     Leafy Green     Potato     Quick & Easy     Lunch     Bell Pepper     Fall     Winter     Parade

Number Of Ingredients 9

2 cups peeled, diced (1/2 inch) cooked potatoes
3 cups (1 pound) diced (1/2 inch) medium-rare leftover roast beef
2/3 cup mixed diced (1/4 inch) red and green bell peppers
1/3 cup diced (1/4 inch) red onion
2 scallions, thinly sliced
3 tablespoons chopped parsley
Salt and pepper, to taste
1/3 cup of your favorite vinaigrette
Boston lettuce leaves, for serving

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.

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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