Potato Salad with Tomatoes and Roast Beef
Potato Salad With Tomatoes And Roast Beef is an moderately easy dinner. Made with 2 large tomatoes, 1 lb. small red skinned potatoes, cut in 1-inch cubes, 6 oz. deli-style roast beef, cut in 1/2-inch wide strips or chunks, 1 c. broccoli florets and 1/4 c. sliced radishes, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Core tomatoes; cut in wedges.
In large saucepan place potatoes and enough water to cover; bring to a boil.
Boil until potatoes are tender, 10 to 12 minutes.
Drain and cool slightly. In large bowl, place potatoes, roast beef, broccoli, radishes and tomatoes.
In small bowl combine yogurt, horseradish, mayonnaise, sugar and salt; pour over potato mixture.
Toss to mix.
Cover; refrigerate 2 hours.
Makes 4 servings.
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