Beef and Potato Salad

"This is a great way to use leftover roast beef, turkey or chicken. I love it with the creamy cucumber dressing. From the BHG website."
 
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Ready In:
30mins
Ingredients:
8
Serves:
4
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ingredients

  • 6 whole tiny new potatoes (I use Yukon gold)
  • 4 cups torn mixed greens
  • 1 medium cucumber, halved lengthwise and sliced
  • 4 radishes, sliced
  • 4 ounces very thinly sliced cooked beef or 4 ounces cooked turkey
  • 2 small tomatoes, cut into wedges
  • 12 cup creamy cucumber salad dressing or 1/2 cup ranch salad dressing
  • 1 teaspoon snipped fresh dill or 1/4 teaspoon dried dill
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directions

  • Scrub new potatoes, cut into quarters.
  • In a medium saucepan, cook potatoes in a small amount of lightly salted boiling water for 10-15 minutes or until tender. Drain and rinse with cold water, drain again.
  • In a mixing bowl gently toss together greens, cucumber and radishes.
  • Add potatoes and gently toss.
  • Arrange on 4 plates. Roll up the roast beef or turkey slices and arrange on top of greens mixture.
  • Place a few tomato wedges on each salad.
  • In a small mixing bowl, mix salad dressing and dill. Drizzle over salads.

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RECIPE SUBMITTED BY

OK lets see...My name is Diane and I'm married to a wonderful guy -- going on 20 years. We have 2 kids -- 1 daughter and 1 son a 70lb german shepard, a fat cat and a very snobby cat! I work a couple of days a week in the Loop and the rest of my time is spent sitting at the kids sporting events. I love to try new recipes. Luckily, hubby will try just about anything. The kids aren't so eager about that, but are generally very good sports about it!
 
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