Best Corned Beef Salad Recipes

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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

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 MOLDED SALAD



Corned Beef Molded Salad image

All I can say about this is that I really like it. I can't leave it alone. It is a strange mixture of things but if you like them all, you might like this.

Provided by Mimi in Maine

Categories     < 4 Hours

Time 1h20m

Yield 7 serving(s)

Number Of Ingredients 10

2 (3 ounce) packages lemon Jell-O gelatin
3 1/2 cups boiling water
1/4 cup cider vinegar
2 cups mayonnaise
1 (12 ounce) can corned beef
6 eggs (hard cooked and finely chopped)
2 cups finely chopped celery
2 tablespoons green peppers (finely chopped)
2 tablespoons onions (finely chopped)
1 teaspoon salt

Steps:

  • Dissolve jello in boiling water.
  • Slowly blend the vinegar and mayonnaise together till smooth and then slowly add to the jello mixture stirring all the while.
  • Chill till partially set.
  • While waiting for the jello to set, break up the corned beef into small pieces in a large bowl.
  • Add the eggs, celery, green pepper, onion, and salt. Chill till set.

Nutrition Facts : Calories 546.9, Fat 36, SaturatedFat 7.7, Cholesterol 246.3, Sodium 1559.6, Carbohydrate 39.9, Fiber 0.6, Sugar 26.3, Protein 17

CORNED BEEF AND MACARONI SALAD



Corned Beef and Macaroni Salad image

This is a different twist to macaroni salad that is delicious and a smart way to use up that left-over corned beef from St Patrick's Day.

Provided by Carolyn Parke

Categories     Beef Salads

Time 35m

Number Of Ingredients 10

1 1/2 c corned beef
2 c elbow macaroni, cooked
1/2 c celery, chopped
1/4 c sweet relish
1 tsp sugar
1/2 c mayonnaise
1/4 c red bell pepper, chopped
1/4 c green bell pepper, chopped
salt and pepper, to taste
1/8 c onions, chopped (optional)

Steps:

  • 1. Cut beef into small cubes.
  • 2. Cook macaroni in boiling salted water for about 20 minutes. Drain and rinse with cold water.
  • 3. In a medium size bowl combine mayonnaise, relish, beef, vegetables, and salt and pepper. Chill and serve.

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

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

CORNED BEEF SALAD SANDWICHES - BAHAMIAN WAY



Corned Beef Salad Sandwiches - Bahamian Way image

This recipe has been posted for play in CQ3 - Bahamas. Found at website: http://cookingwithsugar.blogspot.ca/search/label/Corned%20Beef%20Salad%20Sandwiches This is corned beef salad done the Bahamian way. These sandwiches are often served at parties, picnics and other social functions. The author states that they always seem...

Provided by Baby Kato

Categories     Other Side Dishes

Time 5m

Number Of Ingredients 5

1 tin corned beef
1 small onion diced
½ sweet pepper diced
juice from one lemon/lime
2 tbsp mayonnaise

Steps:

  • 1. Combine all ingredients in a medium bowl.
  • 2. Serve on bread of your choice (white/whole wheat/rye)

GRILLED CABBAGE AND CORNED BEEF WEDGE SALAD



Grilled Cabbage and Corned Beef Wedge Salad image

Rethink the traditional wedge salad with this grilled cruciferous version. Thick wedges of grilled cabbage become slightly charred on the outside and crisp-tender on the inside. And the corned beef crisps up, almost like cracklings.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 very thin slices corned beef from the supermarket deli
1/2 head green cabbage (from a 3-pound cabbage), cut into 3 wedges, cores intact
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon horseradish
1 tablespoon whole-grain mustard
1/2 cup parsley leaves
1/2 teaspoon cider vinegar, or more to taste
1 medium carrot, shredded (1/2 cup)
1 scallion, sliced

Steps:

  • Preheat a grill for cooking over medium-high heat.
  • Place the corned beef slices on the grill and cook, flipping halfway through, 4 to 5 minutes. (The slices will contract like bacon and become dry and crisp.) Let cool slightly and tear into bite-sized pieces. (Leave the grill on.) Reserve.
  • Brush the cabbage wedges generously on all 3 sides with olive oil, and sprinkle with salt and pepper. Grill, covered, cross-hatching each side, 8 to 10 minutes per side (see Cook's Note). The wedges should have a cooked exterior and a crunchy interior, with dark grill marks and charred edges.
  • Meanwhile, mix together the buttermilk, mayonnaise, horseradish, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Reserve.
  • Gently toss together the parsley, cider vinegar, carrot, scallion, a drizzle of olive oil and salt and pepper to taste in a medium bowl. Adjust with more vinegar, oil, salt or pepper as needed.
  • Cut off the core from the cabbages and place the wedges on a platter. Drizzle with about half the buttermilk dressing; serve the rest on the side. Scatter the corned beef cracklings and carrot-parsley salad on top.

MJ'S CORNED BEEF SALAD



Mj's Corned Beef Salad image

Sounds a little weird, but I catered to the Masters golf tournament in Augusta once and everyone there loved it.

Provided by Blayke Humphrey

Categories     Meat

Time 15m

Yield 4 quarts, 24 serving(s)

Number Of Ingredients 8

2 (12 ounce) cans corned beef
1 (15 ounce) package pre-made coleslaw mix (without dressing)
1 medium vidalia onions or 1 medium other sweet onion
1 green bell pepper
mayonnaise
salt
pepper
1 tablespoon horseradish

Steps:

  • In a large frying pan cook corned beef on med heat to melt the fat off then set aside to cool.
  • Once cooled, dice both the bell pepper and the onion and mix into the corned beef with a large wooden spoon.
  • Then add the coleslaw mix the same way.
  • Then add the horseradish and salt and pepper to taste.
  • Finally add in the mayo.
  • It's like with chicken or tuna salad, everyone likes a different consistency, so use the mayo to achieve desired viscosity.

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

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

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 SALAD



CORNED BEEF SALAD image

Years ago, the ladies of our church would have "tasting bees" where you would pay a small price to taste a new recipe that was made by one of them. This was their way to make money for the church. This is one of my favorites from the old "tasting bee cookbook" from years past. Don't be put off by the title, its flavor will...

Provided by Gay Farrar

Categories     Beef Salads

Number Of Ingredients 6

1 3 oz pkg. lemon jello
1-1/2 c hot water
2 c celery, chopped
1/4 c onion, chopped
1 c mayonnaise
1 can(s) corned beef

Steps:

  • 1. Mix Jello and hot water. When Jello is partly gelled, add celery and onion.
  • 2. Mix mayonnaise and corned beef; add to Jello.
  • 3. Pour into a 9x13 pan and let stand overnight in refrigerator. Cut in squares and serve.

CORNED BEEF POTATO SALAD



Corned Beef Potato Salad image

Number Of Ingredients 16

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

CORNED BEEF SALAD



Corned Beef Salad image

got this from a grange cookbook collection , 1976 Bicentenial year. I tasted something similar at an amish restaurant buffet once. it is good on crackers.

Provided by gaynel mohler @gaynel

Categories     Beef

Number Of Ingredients 9

1 box(es) sm. lemon gelatin
1 1/2 cup(s) boiling water
1 cup(s) salad dressing
1 - each onion and green pepper, chopped
1/4 cup(s) chopped olives
1 cup(s) diced celery
2 teaspoon(s) vinegar
3 - boiled eggs, diced
1 cup(s) chopped corned beef

Steps:

  • dissolve gelatin in water and refrigerate until partialy congealed.
  • combine rest of ingredients.
  • add to gelatin, mix well. chill until firm.

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