Corned Beef Potato Salad Recipe

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Ready in: 2-5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 can corned beef, chilled, fat scraped off, and cut into 1/2" cubes
3 large potatoes, any kind
4 green onions, minced
1 1/2 cup sauerkraut, drained and rinsed and chopped
3 stalks celery, chopped/diced
1/3 cup minced dill pickles
1 small jar diced pimientos (optional, for color)
***Dressing***
1/2 cup low-fat mayo or salad dressing
1 cup low-fat sour cream
3 tablespoons prepared mustard (or to taste)
2 tablespoons horseradish (or to taste)
1/4 cup milk or broth or pickle juice
1/8 teaspoon black pepper
1/4 teaspoon salt

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Directions:

Combine last dressing ingredients in a large bowl. Boil whole potatoes in skins until barely tender. Peel and cut into large pieces (2" x 2"), and place in dressing mixture while still warm. Toss to coat thoroughly. Stir in other ingredients. Refrigerate. Taste and adjust for salt several hours later.

Serve cold on lettuce. Garnish with cherry tomatoes, sliced.

This recipe from CDKitchen for Corned Beef Potato Salad serves/makes 6

Recipe ID: 79151

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