1 c. thinly sliced celery
1 c. green onions, sliced thin
1/2 c. green pepper
1 c. diced (red cooked( potatoes, boiled in skins, peeled & chilled
1 tbsp. fresh chopped parsley, or to taste
1/2 c. fresh mushrooms, sliced
2 c. diced, cooked roast beef, left over
1 c. fresh tomatoes, peeled, sliced or diced

Combine ingredients in large bowl. Keep in refrigerator until ready to serve. Make vinegar-oil salad dressing; mix well. Add any seasonings desired. NOTE: Left over soup meat can be used in place of roast beef. Red kidney beans can also be added.