Corned Beef Potato Salad

Yield: 6 servings

Ingredients

• 4 cups sliced red potatoes, skins on
• 1 bunch green onions (approximately 1/4 cup)
• 1 1/2 cups diced cooked corned beef
• 1/2 cup beef broth
• 1 1/2 tablespoons granulated sugar
• 1/4 cup apple cider vinegar
• Salt and pepper to taste

Instructions

1. Scrub potatoes and cut into 1/2 inch slices, place in medium saucepan; almost cover with water; salt to taste; bring to a boil; reduce heat to simmer; cover and cook until tender, but not mushy.
2. Drain.
3. Wash, trim and slice green onions, including tops (approximately 1/4 cup).
4. Spray nonstick skillet or pan with nonstick spray.
5. Add onions to pan and cook over medium heat until onions are tender.
6. Add corned beef and heat through (do not over stir and crumble cooked corned beef).
7. Add broth, sugar, vinegar and salt and pepper to taste.
8. Cook for 1 minute.
9. Pour over potatoes, toss and serve.