Roast Beef With Potato Salad

1. 1

   Place potatoes and water to cover in saucepan; heat to boiling.

2. 2

   Lower heat; cover and simmer 10 to 12 minutes.

3. 3

   Drain; cool slightly.

4. 4

   In bowl, whisk chives with sour cream, horseradish, salt, pepper and minced shallot.

5. 5

   Cut cooled potatoes in half; stir into sour-cream dressing in bowl until coated.

6. 6

   Let potato mixture stand 30 minutes at room temperature, stirring -occasionally.

7. 7

   Serve with 1 lbs.

8. 8

   thinly sliced deli roast beef.

* Per serving · 4 servings · Values may vary.

No additional tips available.