Roast Beef and Potato Salad With Blue Cheese Vinaigrette Recipe

Name: Roast Beef and Potato Salad With Blue Cheese Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium red potatoes, each cut into 8 wedges; ¼ cup water; 12 red onion, thinly sliced; 1 lb roast beef; 1 pint grape tomatoes, cut in half lengthwise; 9 ounces romaine lettuce, torn; 2 tablespoons white wine vinegar; ¼ teaspoon salt; ¼ teaspoon fresh ground black pepper; 1 teaspoon Dijon mustard; 2 tablespoons olive oil, extra virgin; ½ cup blue cheese, crumbled

Servings: persons

4 medium red potatoes, each cut into 8 wedges
¼ cup water
12 red onion, thinly sliced
1 lb roast beef
1 pint grape tomatoes, cut in half lengthwise
9 ounces romaine lettuce, torn
2 tablespoons white wine vinegar
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 teaspoon Dijon mustard
2 tablespoons olive oil, extra virgin
½ cup blue cheese, crumbled

1
Place potatoes and water in a microwave-safe bowl or microwave steam bag.
2
Microwave on high for 8-10 minutes, until just tender, then let rest 10 minutes.
3
Run cold water over the potatoes to stop further cooking.
4
While potatoes cook, prepare the dressing.
5
In a small bowl, whisk the vinegar, salt, pepper, and mustard until evenly blended.
6
Whisk in the oil until emulsified, then gently stir in the blue cheese, so the crumbles keep their shape.
7
Place the onion in a large serving bowl.
8
Add a layer of potatoes, then roast beef and tomatoes.
9
Drizzle the dressing over the salad.
10
Top with a layer of romaine.
11
Refrigerate until needed.
12
Toss well before serving.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 medium red potatoes, each cut into 8 wedges, ¼ cup water, 12 red onion, thinly sliced, 1 lb roast beef, and more.

Yes, Roast Beef and Potato Salad With Blue Cheese Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Beef and Potato Salad With Blue Cheese Vinaigrette

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