Creating beef & potato salad dijon with Farm Families of MS.

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

Dressing

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, msunancyf@bellsouth.net

Information provided by Farm Families of Mississippi, www.growingmississippi.org

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