Beef and Potato Salad

• 6 whole tiny new potatoes (I use Yukon gold)
• 4 cups torn mixed greens
• 1 medium cucumber, halved lengthwise and sliced
• 4 radishes, sliced
• 4 ounces very thinly sliced cooked beef or 4 ounces cooked turkey
• 2 small tomatoes, cut into wedges
• 12 cup creamy cucumber salad dressing or 12 cup ranch salad dressing
• 1 teaspoon snipped fresh dill or 14 teaspoon dried dill

1. Scrub new potatoes, cut into quarters.
2. In a medium saucepan, cook potatoes in a small amount of lightly salted boiling water for 10-15 minutes or until tender.
3. Drain and rinse with cold water, drain again.
4. In a mixing bowl gently toss together greens, cucumber and radishes.
5. Add potatoes and gently toss.
6. Arrange on 4 plates.
7. Roll up the roast beef or turkey slices and arrange on top of greens mixture.
8. Place a few tomato wedges on each salad.
9. In a small mixing bowl, mix salad dressing and dill.
10. Drizzle over salads.

tiny new potatoes, mixed greens, cucumber, radishes, very, tomatoes, cucumber salad dressing, dill

Taken from www.food.com/recipe/beef-and-potato-salad-135961 (may not work)