Best 2 Roast Beef Potato Salad Recipes

Indulge in a flavorful symphony of textures and flavors with our tantalizing Roast Beef Potato Salad. This classic dish combines tender, juicy roast beef, creamy potatoes, and a medley of crisp vegetables, all harmoniously blended in a tangy, homemade dressing. Each bite offers a delightful contrast between the tender beef, the soft potatoes, and the crunchy vegetables, while the dressing adds a burst of acidity and freshness.

This versatile dish can be enjoyed as a hearty main course or served as a refreshing side salad. It's perfect for potlucks, picnics, and family gatherings, and it's sure to be a hit among all who try it. In addition to the classic recipe, we also provide variations to cater to different tastes and preferences, including a lighter version with Greek yogurt dressing, a zesty version with a spicy horseradish dressing, and a vegetarian version with roasted vegetables instead of beef.

Let's cook with our recipes!

ROAST BEEF AND POTATO SALAD

Roast Beef and Potato Salad image

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

Ingredients

2 cups cubed cooked roast beef
2 cups cubed peeled potatoes, cooked
1/2 cup chopped green pepper
1/2 cup thinly sliced celery
1/4 cup chopped onion
2 tablespoons chopped pimientos
1/3 cup vegetable oil
2 to 3 tablespoons vinegar
2 teaspoons prepared horseradish
1/2 teaspoon salt
1/8 teaspoon pepper
Lettuce leaves
2 tablespoons chopped fresh parsley

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.

ROAST BEEF POTATO SALAD

Roast Beef Potato Salad image

Move this hearty potato salad from the side of the table to the center- it's a meal in itself! As a cattle producer, I frequently work beef into my recipes, and this one is an all-time favorite.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds small red potatoes
2 cups julienned cooked roast beef
1 cup thinly sliced red onion
1/2 to 3/4 cup julienned sweet red pepper
1/4 cup olive oil
2 tablespoons red wine vinegar
1 to 2 tablespoons minced fresh thyme or 1 to 2 teaspoons dried thyme
1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
8 cups torn leaf lettuce

Steps:

In a large saucepan, cook potatoes in boiling salted water until tender, about 15 minutes. Cool slightly; cut into quarters. In a bowl, combine the warm potatoes, beef, onion and red pepper., In a small bowl, whisk the oil, vinegar, thyme, salt and cayenne. Pour over potato mixture and toss to coat. Refrigerate for at least 2 hours. Serve over lettuce.

Nutrition Facts : Calories 209 calories, Fat 9g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 333mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

Tips:

Choose the Right Cut of Beef: Select a flavorful cut of beef, such as chuck roast, top sirloin, or rump roast. These cuts are ideal for roasting and will provide tender and juicy results.
Season Generously: Don't be afraid to season your beef roast liberally. Use a combination of salt, pepper, garlic powder, onion powder, and any other desired herbs and spices. This will help enhance the flavor of the roast.
Roast Low and Slow: For the most tender and juicy roast beef, cook it low and slow. Roast the beef at 275°F (135°C) for 3-4 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Let the Roast Rest: After roasting, let the beef rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender roast.
Make a flavorful dressing for the potato salad: Combine mayonnaise, mustard, vinegar, sugar, and seasonings to create a tangy and creamy dressing that complements the roast beef and potatoes.
Boil the potatoes until tender: Bring a large pot of salted water to a boil and add the potatoes. Boil for 10-12 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly.
Combine the ingredients and chill: Combine the cooked potatoes, chopped celery, onion, and hard-boiled eggs in a large bowl. Pour the dressing over the salad and mix gently to coat the ingredients. Cover the bowl and refrigerate the potato salad for at least 30 minutes before serving.

Conclusion:

This classic combination of roast beef and potato salad is a hearty and comforting meal that is perfect for any occasion. By following these tips, you can create a tender and juicy roast beef that is packed with flavor. The creamy and tangy potato salad is the perfect accompaniment, and the two dishes together make a satisfying and memorable meal. Whether you are hosting a special dinner or simply enjoying a cozy meal at home, this roast beef and potato salad is sure to be a hit.