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

  1. 1
    In large bowl, toss potatoes, meat, pickles, celery and onion. In covered jar, shake oil, vinegar, salt, garlic powder and pepper.
  2. 2
    Pour over meat mixture and toss.
  3. 3
    Cover; refrigerate at least 2 hours.
  4. 4
    Just before serving, mix sour cream and horseradish.
  5. 5
    Pour over meat mixture and toss.
  6. 6
    Season to taste. Serve on crisp greens and garnish with cherry tomatoes.
  7. 7
    Makes 4 to 6 servings.

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