Roast Beef Potato Salad

• 1-1/2 pounds small red potatoes
• 2 cups julienned cooked roast beef
• 1 cup thinly sliced red onion
• 1/2 to 3/4 cup julienned sweet red pepper
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 to 2 tablespoons minced fresh thyme or 1 to 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/4 to 1/2 teaspoon cayenne pepper
• 8 cups torn leaf lettuce

1. In a large saucepan, cook potatoes in boiling salted water until tender, about 15 minutes. Cool slightly; cut into quarters. In a bowl, combine the warm potatoes, beef, onion and red pepper.
2. In a small bowl, whisk the oil, vinegar, thyme, salt and cayenne. Pour over potato mixture and toss to coat. Refrigerate for at least 2 hours. Serve over lettuce.

red potatoes, beef, red onion, sweet red pepper, olive oil, red wine vinegar, thyme, salt, cayenne pepper, torn leaf lettuce

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