Best Corned Beef Potato Salad Recipes
CORNED BEEF POTATO SALAD
From my former manager..very different and so good. I don't like traditional potato salads but I love this one.
Provided by susiehomemaker
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in jackets and cool. Peel and dice. Toss with remaining ingredients except chives.
- Chill and serve with chives or green onions chopped over top.
Nutrition Facts : Calories 290.9, Fat 17.5, SaturatedFat 4.6, Cholesterol 60.6, Sodium 790.1, Carbohydrate 21.4, Fiber 2.1, Sugar 4.6, Protein 12.3
CORNED BEEF AND CABBAGE POTATO SALAD
A wonderful way to use leftover corned beef. (Cook time includes approx time to cook potato cubes and drain).
Provided by princess buttercup
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place salad ingredients in large bowl.
- Whisk dressing ingredients together in a small bowl.
- Toss dressing with salad.
- Chill and serve.
Nutrition Facts : Calories 198.4, Fat 7.2, SaturatedFat 0.9, Sodium 82.5, Carbohydrate 30.7, Fiber 4.8, Sugar 3.4, Protein 4.2
POTATO SALAD WITH CORNED BEEF
Provided by Patricia Murray
Categories Salad Beef Potato Quick & Easy St. Patrick's Day Bon Appétit Ireland
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Cook potatoes in pot of boiling salted water until just tender, about 10 minutes. Drain, cool 10 minutes.
- Place potatoes in large bowl. Add relish, vinegar and celery seeds; toss to blend. Season generously with salt and pepper. Mix in corned beef, green onions and celery. Mix in enough mayonnaise to bind. Garnish with eggs. Serve immediately or cover and refrigerate up to 1 day.
CORNED BEEF, POTATO AND CABBAGE SALAD
Show them how filling a salad can be with the Corned Beef, Potato and Cabbage Salad recipe. There are dainty salads, and then there's the Corned Beef, Potato and Cabbage Salad-hearty with corned beef, new potatoes and German-style cabbage slaw.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 12 servings, 1 cup each.
Number Of Ingredients 6
Steps:
- Mix oil, vinegar and mustard in large bowl. Stir in coleslaw blend.
- Add remaining ingredients; toss to coat. Cover.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 380 mg, Carbohydrate 18 g, Fiber 3 g, Sugar 3 g, Protein 7 g
CORNED BEEF POTATO SALAD
Number Of Ingredients 16
Steps:
- Combine potatoes, corned beef, celery, and onion in large bowl. In jar shake together oil, vinegar, salt, garlic powder, and pepper until well mixed. Pour over potato mixture toss lightly. Cover and chill several hours. Just before serving, mix sour cream and mayonnaise with horseradish sauce and mustard. Toss carefully into salad. Season to taste. Serve on salad greens, garnish with dill pickles and tomato wedges, if desired.
Nutrition Facts : Nutritional Facts Serves
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