3 lg. boiling potatoes
3 to 4 c. cooked beefsteak, (preferably med. rare), cut into thick julienne
2/3 c. diced sweet pepper, half green, half red
1/3 c. chopped purple onion
1 green onion, thinly sliced
2/3 c. Garlic Dressing (below)
1/3 c. chopped Italian parsley
Lettuce leaves, washed, patted dry
Grated rind of 1 orange (garnish)

Peel potatoes; using melon-baller, scoop the potatoes into small balls (about 2 cups). Transfer potatoes to pan of salted cold water and bring to boil. Reduce heat, cook until balls are tender but not mushy, drain. Combine potatoes, beef, peppers, onions in mixing bowl; pour on garlic dressing and toss thoroughly. Add parsley and toss again. Arrange salad on lettuce leaves; garnish with orange rind. Serve immediately or refrigerate, covered. Let salad return to room temperature before serving. Serves 4.