RUSSIAN POTATO AND BEEF SALAD 'OLIVIER'
A different kind of salad, but so good!
Provided by Anya
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 16
Number Of Ingredients 10
Steps:
- Place potato, carrots, and eggs in a pot and pour in enough water to cover; bring to a boil. Reduce heat and simmer for 15 minutes. Remove carrots using a slotted spoon, cool on a work surface, and dice. Continue simmering eggs and potato for 5 more minutes. Remove eggs with a slotted spoon and transfer to a bowl of ice water until cooled, about 5 minutes. Peel eggs and dice. Continue cooking potato until tender, about 5 more minutes. Drain pot, cool potato on a work surface; dice.
- Combine potato, carrots, eggs, peas, pickles, onion, dill, salt, and pepper in a bowl. Stir mayonnaise into salad until evenly coated.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 7.6 g, Cholesterol 61.8 mg, Fat 31 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 7 g, Sodium 524.1 mg, Sugar 2.3 g
ROAST BEEF AND POTATO SALAD
Using leftover roast beef and cooking the potatoes ahead of time can save you loads of time when making this dish. Planning ahead means you can have a cool, satisfying meal that didn't use a single stove burner--that's a big plus in this summer heat !! Cook time is actually the 1 hour chill time.
Provided by TGirl
Categories Roast Beef
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, combine beef, potatoes, bell pepper, onion, celery, and pimientos, then add all remaining ingredients EXCEPT lettuce and parsley, and mix well.
- Cover and refrigerate for at least 1 hour.
- To serve, put lettuce leaves on plate, then top with beef mixture, sprinkling with parsley if desired.
Nutrition Facts : Calories 232, Fat 18.3, SaturatedFat 2.4, Sodium 315, Carbohydrate 16, Fiber 2.5, Sugar 2.1, Protein 2
ANN'S ROASTED POTATO SALAD
Steps:
- Preheat oven to 375 degrees F.
- Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.
ROAST WITH POTATOES
Eye of round is one of the least expensive cuts of meat and is best when roasted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a large saucepan, cover potatoes with water; bring to a boil, and add 1 teaspoon salt. Cook until potatoes are slightly soft on the outside, about 12 minutes. Drain; return to pan. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Shake pan to soften edges.
- Pour oil in a large roasting pan; place in oven. On a plate, mix together flour, dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge beef in flour mixture, turning to coat all sides.
- Transfer potatoes to hot roasting pan; toss to coat. Place beef in center of pan; roll in oil, leaving fat side up. Roast until beef is 120 degrees. 40 to 45 minutes. Turn potatoes after 15 minutes of cooking.
- Remove potatoes and beef. Cover; let beef rest about 20 minutes before slicing thinly to allow temperature to reach 135 to 140 degrees for medium-rare.
- Place roasting pan over medium heat. Add broth; simmer, scraping bottom of pan, about 1 1/2 minutes. Serve sauce with beef and potatoes.
ROAST BEEF SALAD
Make and share this Roast Beef Salad recipe from Food.com.
Provided by The Range Rover
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the beef,onion,and tomatoes in a large bowl.
- I small bowl whisk together the vinegar, oils, horseradish, and salt & pepper to taste; pour over the beef mixture and combine well.
Nutrition Facts : Calories 119.9, Fat 10.3, SaturatedFat 1.4, Sodium 220.5, Carbohydrate 6.3, Fiber 0.8, Sugar 4.5, Protein 0.7
ROASTED POTATO SALAD
I pack this delicious potato salad in a cooler to dish up cold at picnics, or transfer it to a slow cooker to serve warm for church potlucks. -Terri Adams, Kansas City, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring 6 cups water to a boil. Add beans; bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water; drain and pat dry., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place cut side up in a greased 15x10x 1-in. baking pan. Add potatoes; drizzle with broth. Bake, uncovered, at 400° for 30-40 minutes or until garlic is softened., Remove garlic; set aside. Add the red peppers, onions and reserved beans to the pan. Bake 30-35 minutes longer or until tender. Cool for 10-15 minutes. , Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary and salt. Add vegetables; toss to coat. Serve warm or cold.
Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROAST BEEF SALAD
Provided by Sheila Lukins
Categories Salad Beef Leafy Green Potato Quick & Easy Lunch Bell Pepper Fall Winter Parade
Number Of Ingredients 9
Steps:
- Toss all the ingredients except the lettuce together in a large bowl. To serve, arrange the lettuce leaves on a large platter and spoon the salad into the center.
More about "roast beef and potato salad recipes"
10 BEST SIDE DISHES FOR ROAST BEEF | ALLRECIPES
From allrecipes.com
Author Mary Claire LagrouePublished 2019-08-05Estimated Reading Time 3 mins
- Mom's Scalloped Potatoes. For this recipe, thin slices of potato are simply layered with butter and onions, bathed with milk, and baked until tender. (See how it's done here.)
- Sky High Yorkshire Pudding. "These Yorkies stay tall and have a perfect hollow center for lots of yummy gravy," says recipe creator Ronismom. "Work perfectly," comments recipe reviewer Chelsey Wolnowski.
- Honey Dijon Brussels Sprouts. Butter, honey, and punchy Dijon coat Brussels sprouts with a flavor that would bring roast beef to its full potential.
- Quick and Easy Mashed Sweet Potatoes. Garlic, thyme, and basil season this savory take on mashed sweet potatoes. For a more traditional version, check out this top-rated Yummy Sweet Potato Casserole recipe.
- Balsamic Mushrooms. Garlic, olive oil, balsamic vinegar, and white wine create a deeply flavorful sauce that could easily share a plate with All-American Roast Beef.
- Roasted Beets with Goat Cheese and Walnuts. Walnuts and tangy goat cheese turn sweet roasted beets into an impressive side dish that requires just 15 minutes of prep time — making it just the kind of special occasion side we look for.
- Maple Glazed Carrots. Three ingredients and 30 minutes are all it takes to make this colorful side dish. Maple syrup enhances the natural sweetness of carrots, nicely balancing Herbed and Spiced Roasted Beef Tenderloin.
- Savory Green Beans. "Fresh green beans with sweet caramelized shallots and savory Italian pancetta take vegetables to a whole new level." — Eve.
- Roasted Melting Potatoes. "These roasted potatoes are simply amazing; crispy on the outside and melting on the inside. This quick and easy side dish will not disappoint you!"
- Butternut Squash with Onions and Pecans. "I've served this dish every Thanksgiving since 2003 and it's always a hit. Make it as-written the first time and then adjust if you see fit," says recipe reviewer Lorna.
ROAST BEEF, GORGONZOLA AND POTATO SALAD RECIPE
From goodfood.com.au
Servings 4Total Time 30 minsCategory Lunch
- PLACE BEEF on a baking tray, and cook in the oven for 10-12 minutes, or until cooked to your liking.
- Rest for 10-15 minutes before slicing (slice against the grain).For the horseradish mayonnaise, combine all ingredients in a bowl, and season to taste.
ROAST BEEF AND POTATO SALAD ROLLS RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine Modern AustralianAuthor Alice StoreyServings 10Total Time 2 hrs 5 mins
- For rolls, warm buttermilk and butter in a saucepan over low heat until butter just melts (2-3 minutes). Remove from heat, add 125ml water and stand until lukewarm. Meanwhile, combine remaining ingredients and 1½ tsp fine sea salt in an electric mixer fitted with a dough hook. Add buttermilk mixture and mix until a smooth sticky dough forms (5-7 minutes). Turn out onto a lightly floured surface and knead until very smooth, adding more flour as necessary to form a very soft dough (4-5 minutes). Transfer to an oiled bowl, cover with plastic wrap and refrigerate overnight to prove. Bring dough to room temperature (1-2 hours), then knock back and knead on a lightly floured surface until smooth. Divide into 10 balls, transfer to 2 large oven trays lined with baking paper, cover with a clean tea towel and set aside until doubled in size (30-40 minutes). Preheat oven to 180C, brush rolls with milk and bake, swapping trays once, until risen and golden brown (20-25 minutes). Rolls can be baked
- For potato salad, boil potatoes in a saucepan of salted water until tender (25-30 minutes), drain and set aside to steam dry (30 minutes), then chop. Blanch beans until bright green (20-30 seconds), drain, refresh in iced water, drain and thinly slice. Combine remaining ingredients in a bowl, season to taste, add potatoes and beans, gently mix and refrigerate until required. Potato salad can be made a day ahead; add the herbs and green beans just before serving.
- Preheat oven to 200C. Season beef with sea salt and black pepper, and drizzle with olive oil. Heat a large frying pan over high heat and sear beef for 1-2 minutes each side. Transfer to a roasting pan and roast until cooked to your liking (20-22 minutes for rare; internal temperature will read 60C on a meat thermometer). Transfer to a plate, cover with foil and rest for 20 minutes. Thinly slice beef and sandwich in rolls with potato salad.
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