Salad and Salad Dressing Recipes
Corned Beef, Potato and Cabbage Salad
Corned beef, potato and cabbage salad recipe is a tasty way to use up that leftover corned beef!
Yield: 12 servings, 1 cup each
Ingredients
- 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
Instructions
- Mix oil, vinegar and mustard in large bowl. Stir in coleslaw blend.
- Add remaining ingredients; toss to coat. Cover.
- Refrigerate for at least 1 hour before serving.
Notes
Special Extra: Add 2 tablespoons Kraft Thousand Island Dressing to mustard mixture before tossing with remaining ingredients.
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company