Best Potato Salad With Corned Beef Recipes

Dad's Spirited Potato Salad image

Provided by Elizabeth Lancaster

Time 2h40m

Number Of Ingredients 12

2 Tbsp vinegar
1 tsp celery seed
1 tsp mustard seed
3 medium potatoes,boiled , peeled and cubed
2 tsp sugar
1/2 tsp salt
2 c of red or green cabbage(i use one cup of each)finely shredded
1 can(s) 12 oz of corned beef (cubed)
1/4 c finely diced dill pickle
1 c miracle whip ( or mayo)
1/4 c milk (of your choice)
1/2 tsp salt

Steps:

1. Place Corned Beef in the fridge, for at least 3+ hours before serving.
2. Combine vinegar, celery seed and mustard seed and set aside. Cook Potatoes in a salted water bath. for 30-40 mins, till they are just barely down, drain water, peel and cube up while they are still hot. Drizzle with vinegar mixture. Sprinkle sugar and 1/2 tsp. salt and chill thoroughly.(about 3-4 hours
3. Shred cabbage with grater or food processor.
4. (Cube Corned Beef) Before serving, add cabbage, pickles, corned beef and onion. Mix together Mayo, milk and 1/2 tsp. salt. Pour over potatoes, Toss LIGHTLY.
5. Makes 6-8 servings, can double this recipe for larger families and or pot lucks, I hope you enjoy this amazing salad as much as I have in my life time, like I said, best served the next day :) Enjoy!

Corned Beef and Cabbage Potato Salad image

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:

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

Irish Potato Salad image

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

3 large potatoes
2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon mustard seed
1/2 teaspoon celery seed
3/4 teaspoon salt, divided
3 cups cubed cooked corned beef
3 cups chopped cabbage
1/2 cup chopped radishes, optional
3/4 cup mayonnaise
1/3 cup dill pickle relish
1/4 cup sliced green onions
4 teaspoons milk
3/4 teaspoon Dijon mustard, optional

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool slightly. Peel and cube potatoes., Transfer to a large bowl., In a small bowl, combine the vinegar, sugar, mustard seed, celery seed and 1/2 teaspoon salt; pour over warm potatoes and toss to coat. Cover and chill. , Just before serving, stir in the corned beef, cabbage and radishes if desired. In a small bowl, combine the mayonnaise, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat.

Nutrition Facts :

Potato Salad with Corned Beef image

Provided by Patricia Murray

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.