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Corned Beef, Potato and Cabbage Salad recipe

Corned Beef, Potato and Cabbage Salad

12 servings, 1 cup each

1/2 cup olive oil
1/4 cup cider vinegar
1/3 cup GREY POUPON Harvest Coarse Ground Mustard
1 (16 ounce) bag coleslaw blend
2 pounds new potatoes, cooked, quartered
1/2 pound corned beef, chopped

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.

Special Extra:
Add 2 tablespoons KRAFT Thousand Island Dressing to mustard mixture before tossing with remaining ingredients.

Recipe and photograph provided courtesy of Kraft Foods - used with permission