Corned Beef Potato Salad (Printer-Friendly)
Hearty mix of potatoes, corned beef, and cabbage in a tangy mustard dressing for a satisfying family dish.
# What You’ll Need to Cook:
→ Dressing
01 -
160 ml mayonnaise or salad dressing
02 -
30 ml milk
03 -
30 ml prepared mustard
04 -
15 ml vinegar
05 -
5 g sugar
06 -
2 g salt
→ Salad
07 -
2 medium potatoes
08 -
120 g finely shredded cabbage
09 -
340 g can corned beef, chilled and cubed
# Steps to Prepare:
01 -
Boil potatoes in salted water until fork-tender. Drain, peel, and cut into cubes. Allow to cool to room temperature.
02 -
In a bowl, whisk together mayonnaise, milk, mustard, vinegar, sugar, and salt until smooth and creamy. Taste and adjust seasoning if necessary.
03 -
In a large mixing bowl, add cooled potato cubes, shredded cabbage, and cubed corned beef.
04 -
Pour the prepared dressing over the potato, cabbage, and corned beef mixture. Toss gently to evenly coat all ingredients.
05 -
Cover the salad and refrigerate for at least 30 minutes to allow flavors to develop. Garnish with chopped fresh parsley or chives before serving if desired.
# Extra Cooking Tips:
01 -
Ensure potatoes are fully cooled before combining to prevent dressing from becoming watery.
02 -
Chilling the salad enhances flavor and improves texture.