Roast Beef Potato Salad Recipes

Steps:

• Preheat oven to 450 degrees F (250 degrees C).
• Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
• Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread potato pieces onto a baking sheet and drizzle with olive oil.
• Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
• Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.

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.

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.

Steps:

• Heat oven to 150C/130C fan/gas 2. Put the ribs in a roasting tin in a single layer and just cover with water. Cover with foil and cook for 1½ hrs. Drain well. If you are not finishing these straight away, cover and chill until ready to cook.
• Meanwhile, fry the onion in the oil in a pan until soft. Add the garlic, smoked paprika and chilli powder and fry for 1 min. Add the passata, purée, vinegar and sugar and bring everything to a simmer. Cook for 10 mins. If you are not using this sauce straight away, cool and chill.
• Heat oven to 220C/200C fan/gas 7. Brush the ribs all over with the sauce and lay on a baking sheet. Mix the potatoes with the oil, rosemary and seasoning in a large roasting tin. Roast for 40 mins on a middle shelf, with the ribs on the shelf above. Turn the ribs and potatoes halfway, until both are nicely browned all over. Tip the potatoes into a large bowl sprinkle with the vinegar and serve hot, warm or cold. Slice the ribs to serve and put any extra sauce into bowls for dipping.

Steps:

• Preheat oven to 400 degrees. On a large rimmed baking sheet, toss potatoes and shallots with oil; season with salt and pepper.
• Push vegetables to edges of baking sheet; place roast in the center. Turn roast to coat with oil on pan, and season generously with salt and pepper.
• Roast, tossing potatoes and shallots occasionally, until an instant-read thermometer inserted in center of meat registers 130 degrees; for medium-rare, 40 to 50 minutes. Let beef rest 10 minutes, loosely covered with aluminum foil, before slicing and serving with potatoes and shallots.