Corned Beef Potato Salad
14 ingredients
7 steps
Ingredients
- 4 c. cubed, cooked potatoes
- 1 (12 oz.) can corned beef, cubed
- 1/2 c. diced dill pickle
- 1/2 c. chopped celery
- 1/4 c. chopped onion
- 1/4 c. salad oil
- 2 Tbsp. wine vinegar
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. black pepper
- 2/3 c. sour cream
- 2 Tbsp. horseradish
- crisp greens
- cherry tomatoes
Directions
-
1In large bowl, toss potatoes, meat, pickles, celery and onion. In covered jar, shake oil, vinegar, salt, garlic powder and pepper.
-
2Pour over meat mixture and toss.
-
3Cover; refrigerate at least 2 hours.
-
4Just before serving, mix sour cream and horseradish.
-
5Pour over meat mixture and toss.
-
6Season to taste. Serve on crisp greens and garnish with cherry tomatoes.
-
7Makes 4 to 6 servings.
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