Best Corned Beef Potato Salad Recipes

CORNED BEEF POTATO SALAD

Corned Beef Potato Salad image

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

Ingredients

12 ounces finely chopped corned beef
1/2 cup mayonnaise
1 lb potato
1 1/2 cups shredded cabbage
1 tablespoon vinegar
1 teaspoon celery seed
chives or green onion
salt and pepper
1 tablespoon sugar

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

Corned Beef and Cabbage Potato Salad image

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

Ingredients

4 cups diced cooked potatoes
2 cups diced corned beef (leftover)
2 cups shredded coleslaw mix (shredded cabbage and carrots)
1/2 cup sliced green onions with top
3 tablespoons cider vinegar
1 1/2 tablespoons grainy mustard
1 tablespoon dried dill
1/2 teaspoon sugar
1/4 teaspoon pepper
2 tablespoons vegetable oil
salt

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

Potato Salad with Corned Beef image

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

Ingredients

2 pounds red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
1/4 cup sweet pickle relish
2 tablespoons distilled white vinegar
1 1/2 teaspoons celery seeds
1 1/2 cups diced cooked corned beef
1 cup chopped green onions
1 cup chopped celery
4 to 6 tablespoons mayonnaise
3 hard-boiled eggs, quartered

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

Corned Beef, Potato and Cabbage Salad image

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

Ingredients

1/2 cup olive oil
1/4 cup HEINZ Apple Cider Vinegar
1/3 cup GREY POUPON Harvest Coarse Ground Mustard
1 bag (16 oz.) coleslaw blend (cabbage slaw mix)
2 lb. new potatoes, cooked, quartered
1/2 lb. corned beef, chopped

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

Corned Beef Potato Salad image

Number Of Ingredients 16

Ingredients

4 cups potatoes, pared, cooked, and cubed
1 (12-ounce) can corned beef
1/2 cup celery finely diced
1/4 cup onion chopped
1/4 cup vegetable oil
2 tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2/3 cup sour cream dairy
2 tablespoons mayonnaise
2 tablespoons horseradish
1/2 teaspoon Dijon style mustard
3 cups salad greens
3 dill pickles, cut in quarters lengthwise
3 tomatoes cut in wedges

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