Roast Beef & Potato Salad

Roast Beef & Potato Salad


2 cups cubed, cooked roast beef
2 cup cubed, peeled potatoes, cooked and cooled
1/2 cup chopped green pepper
1/2 cup finely chopped celery
1/4 cup chopped onion
2 Tbsp. chopped pimento, optional
1/3 cup canola oil
2 Tbsp. cider vinegar
2 tsp. prepared horseradish
1/2 tsp. salt
1/8 tsp. pepper


Combine roast beef, potatoes, green pepper, celery, onion, and pimento in a large bowl.

Combine remaining ingredients and mix well. Pour over beef mixture. Toss to coat. Cover and refrigerate at least 2 hours.

Servings: 4

Note: I often serve this as a light summer lunch. Add more horseradish for an extra kick.

♥ Miller Family Favorite!