ROAST BEEF and POTATO SALAD

ROAST BEEF and POTATO SALAD


2 cups cubed cooked roast beef
2 cups cubed peeled potatoes, cooked
½ cup chopped green pepper
½ cup thinly sliced celery
1/ chopped onion
2 tbsp. chopped pimientos
1/3 cup vegetable oil
2 to 3 Tbsp. vinegar
2 tsp. prepared horseradish
½ tsp. salt
1/8 tsp. pepper
Lettuce leaves
2 Tbsp. chopped fresh parsley

In a large bowl, combine beef, potatoes, green pepper, celery, onion and pimientos. Combine the next 5 ingredients, mix well. Pour over beef mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce, sprinkle with parsley.

Yield: 4 servings.