Potato Salad With Tomatoes And Roast Beef

• 2 large tomatoes
• 1 lb. small red skinned potatoes, cut in 1-inch cubes
• 6 oz. deli-style roast beef, cut in 1/2-inch wide strips or chunks
• 1 c. broccoli florets
• 1/4 c. sliced radishes
• 1/2 c. plain yogurt
• 3 Tbsp. prepared horseradish
• 2 Tbsp. mayonnaise
• 2 Tbsp. sugar
• 1/2 tsp. salt

1. Core tomatoes; cut in wedges.
2. In large saucepan place potatoes and enough water to cover; bring to a boil.
3. Boil until potatoes are tender, 10 to 12 minutes.
4. Drain and cool slightly. In large bowl, place potatoes, roast beef, broccoli, radishes and tomatoes.
5. In small bowl combine yogurt, horseradish, mayonnaise, sugar and salt; pour over potato mixture.
6. Toss to mix.
7. Cover; refrigerate 2 hours.
8. Makes 4 servings.

tomatoes, red skinned potatoes, delistyle roast beef, broccoli florets, radishes, plain yogurt, horseradish, mayonnaise, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=265765 (may not work)