Beef and Potato Salad Dijon
¾ pound cooked lean beef, sliced 1/8 inch thick and cut into 1 inch wide strips
(Great way to use leftover cooked steak, roast beef, or deli beef)
¾ pound red potatoes
½ c chopped onion
2 ½ T. chopped fresh parsley
Mixed salad greens
¼ c. Dijon style mustard
2 T. vegetable oil
1 ½ T. white wine vinegar
¼ t. salt
¼ t. pepper
Cut potatoes into 1 inch pieces; place in a saucepan and cover with cold water. Bring to a boil; cover and simmer 10 – 12 minutes or until tender. Drain potatoes.
In a large bowl, combine dressing ingredients. Add hot potatoes to dressing; toss gently to coat. Cool.
Add beef, onion and parsley to potato mixture, mixing lightly. Serve immediately or cover and refrigerate. To serve, arrange salad greens on serving platter; top with beef mixture.
Makes 4 servings.
Recipe Source: "Skinny Beef", National Live Stock and Meat Board
Information prepared by Nancy Freeman, Consultant, firstname.lastname@example.org
Information provided by Farm Families of Mississippi, www.growingmississippi.org