Roast Beef and Potato Salad Recipe

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  • Potatoes – 2, large
  • Grain-Mustard Vinaigrette – 3 to 4 tblsp
  • Butter Lettuce – 1, small
  • Onion – 1, cut into rings
  • Hard-boiled Eggs – 3, cut into wedges
  • Cold Roast Beef – 150 gms, cut into strips


  1. Cut the potatoes into chunks and boil until tender or for 10 to 12 minutes.
  2. Drain well and transfer into a bowl.
  3. While the potatoes are still hot, drizzle with half the dressing and set aside to cool.
  4. Spread lettuce over individual plates.
  5. Arrange potatoes, onion, eggs and beef strips on top.
  6. Drizzle with the remaining dressing.
  7. Serve.

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