Beef and New Potato Salad

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.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Beef and New Potato Salad

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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.
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Nutrition Facts (Beef and New Potato Salad)

  • Per serving:
  • 173 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 20 mg chol. ,
  • 474 mg sodium ,
  • 19 g carb. ,
  • 3 g fiber ,
  • 11 g pro.
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