3 c. cold roast beef
1 tbsp. prepared horseradish
1 tbsp. red wine vinegar
3 tbsp. olive oil
2 med. cold boiled potatoes
1/2 tbsp. dill weed or 1/2 tsp. dried dill weed
1 Boston lettuce
2 med. tomatoes

Cut beef in bite-size pieces. Prepare dressing by combining horseradish, vinegar, oil, salt, pepper. Pour dressing over beef. Peel and slice potatoes. Combine beef and potatoes and toss with dressing. Add dill.

Line salad bowl with lettuce leaves. Put beef salad in center of bowl and garnish with thin tomato slices. Serves 4.