Potato Roast Beef Salad

• 1 pound thinly sliced deli roast beef
• 3 medium red potatoes, cooked and thinly sliced
• 1 small onion, thinly sliced and separated into rings
• 1 small cucumber, diced
• 1/2 cup sliced ripe olives
• 2 teaspoons minced chives
• 2 teaspoons minced fresh parsley
• 1/2 teaspoon coarsely ground pepper, divided
• 1/4 cup vegetable oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon dill weed
• 1/4 teaspoon salt

1. On a large serving platter, arrange the roast beef, potatoes and onion. Sprinkle with the cucumber, olives, chives, parsley and 1/4 teaspoon pepper. Cover and refrigerate 8 hours or overnight.
2. In a bowl, whisk the oil, vinegar, dill, salt and remaining pepper. Pour over salad just before serving.

deli, red potatoes, onion, cucumber, olives, chives, parsley, ground pepper, vegetable oil, red wine vinegar, dill weed, salt

Taken from www.tasteofhome.com/recipes/potato-roast-beef-salad/ (may not work)