Beef and New Potato Salad
Recipe from Better Homes and Gardens

No need to peel the potatoes. Leaving the skin on the potatoes hastens preparation and adds a little extra fiber to this leafy beef and vegetable salad.


Beef and New Potato Salad

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Servings: Makes 4 servings.
Total Time: 30 mins
Related Categories: Potatoes, Potato Salad
 
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Ingredients
  • 6 
    whole tiny new potatoes
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  • 4  cups
    torn mixed greens
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  • 1  medium
    cucumber, halved lengthwise and sliced
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  • 4 
    radishes, sliced
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  • 4  ounces
    very thinly sliced cooked roast beef or turkey
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  • 2  small
    tomatoes, cut into wedges
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  • 1/2  cup
    low-calorie creamy cucumber or ranch salad dressing
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  • 1  teaspoon
    snipped fresh dill or 1/4 teaspoon dried dillweed
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Directions
1.
Scrub new potatoes: cut into quarters.
2.
In a medium saucepan cook potatoes in a small amount of lightly salted boiling water for 10 to 15 minutes or until tender. Drain. Rinse with cold water. Drain.
3.
In a mixing bowl gently toss together greens, cucumber, and radishes. Add potatoes. Gently toss. Arrange on 4 plates. Roll up the roast beef slices and arrange on top of greens mixture. Place a few tomato wedges to the side of each salad.
4.
In a small mixing bowl stir together salad dressing and dill. Drizzle over salads. Makes 4 servings.
Nutrition information
Calories 173, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 20 mg, Sodium 474 mg, Carbohydrate 19 g, Fiber 3 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 40%, Calcium 4%, Iron 10%. Exchanges: Vegetable 2.5, Starch 1.5, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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