Corned Beef Potato Salad Recipes

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CORNED BEEF POTATO SALAD



Corned Beef Potato Salad image

From my former manager..very different and so good. I don't like traditional potato salads but I love this one.

Provided by susiehomemaker

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

12 ounces finely chopped corned beef
1/2 cup mayonnaise
1 lb potato
1 1/2 cups shredded cabbage
1 tablespoon vinegar
1 teaspoon celery seed
chives or green onion
salt and pepper
1 tablespoon sugar

Steps:

  • Cook potatoes in jackets and cool. Peel and dice. Toss with remaining ingredients except chives.
  • Chill and serve with chives or green onions chopped over top.

Nutrition Facts : Calories 290.9, Fat 17.5, SaturatedFat 4.6, Cholesterol 60.6, Sodium 790.1, Carbohydrate 21.4, Fiber 2.1, Sugar 4.6, Protein 12.3

CORNED BEEF, POTATO AND CABBAGE SALAD



Corned Beef, Potato and Cabbage Salad image

Show them how filling a salad can be with the Corned Beef, Potato and Cabbage Salad recipe. There are dainty salads, and then there's the Corned Beef, Potato and Cabbage Salad-hearty with corned beef, new potatoes and German-style cabbage slaw.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield Makes 12 servings, 1 cup each.

Number Of Ingredients 6

1/2 cup olive oil
1/4 cup HEINZ Apple Cider Vinegar
1/3 cup GREY POUPON Harvest Coarse Ground Mustard
1 bag (16 oz.) coleslaw blend (cabbage slaw mix)
2 lb. new potatoes, cooked, quartered
1/2 lb. corned beef, chopped

Steps:

  • Mix oil, vinegar and mustard in large bowl. Stir in coleslaw blend.
  • Add remaining ingredients; toss to coat. Cover.
  • Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 380 mg, Carbohydrate 18 g, Fiber 3 g, Sugar 3 g, Protein 7 g

POTATO-CORN SALAD



Potato-Corn Salad image

It's a little secret that no one else needs to know: this salad got its start at the deli!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 5m

Yield 4

Number Of Ingredients 3

1 pint (2 cups) deli potato salad
1 can vacuum-packed whole kernel corn or whole kernel corn with red and green peppers
1/8 teaspoon ground cumin or chili powder

Steps:

  • Gently mix all ingredients.

Nutrition Facts : Calories 240, Carbohydrate 30 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg

CORNED BEEF AND CABBAGE POTATO SALAD



Corned Beef and Cabbage Potato Salad image

A wonderful way to use leftover corned beef. (Cook time includes approx time to cook potato cubes and drain).

Provided by princess buttercup

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 cups diced cooked potatoes
2 cups diced corned beef (leftover)
2 cups shredded coleslaw mix (shredded cabbage and carrots)
1/2 cup sliced green onions with top
3 tablespoons cider vinegar
1 1/2 tablespoons grainy mustard
1 tablespoon dried dill
1/2 teaspoon sugar
1/4 teaspoon pepper
2 tablespoons vegetable oil
salt

Steps:

  • Place salad ingredients in large bowl.
  • Whisk dressing ingredients together in a small bowl.
  • Toss dressing with salad.
  • Chill and serve.

Nutrition Facts : Calories 198.4, Fat 7.2, SaturatedFat 0.9, Sodium 82.5, Carbohydrate 30.7, Fiber 4.8, Sugar 3.4, Protein 4.2

POTATO SALAD WITH CORNED BEEF



Potato Salad with Corned Beef image

Provided by Patricia Murray

Categories     Salad     Beef     Potato     Quick & Easy     St. Patrick's Day     Bon Appétit     Ireland

Yield Serves 6 to 8

Number Of Ingredients 9

2 pounds red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
1/4 cup sweet pickle relish
2 tablespoons distilled white vinegar
1 1/2 teaspoons celery seeds
1 1/2 cups diced cooked corned beef
1 cup chopped green onions
1 cup chopped celery
4 to 6 tablespoons mayonnaise
3 hard-boiled eggs, quartered

Steps:

  • Cook potatoes in pot of boiling salted water until just tender, about 10 minutes. Drain, cool 10 minutes.
  • Place potatoes in large bowl. Add relish, vinegar and celery seeds; toss to blend. Season generously with salt and pepper. Mix in corned beef, green onions and celery. Mix in enough mayonnaise to bind. Garnish with eggs. Serve immediately or cover and refrigerate up to 1 day.

CORNED BEEF POTATO PANCAKES



Corned Beef Potato Pancakes image

This recipe is fantastic for breakfast. Serve with or without eggs. We love these on a Sunday morning.

Provided by LISASCOLARO

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 6

3 medium potatoes, shredded
2 green onions, chopped
½ (12 ounce) can corned beef, broken into very small chunks
1 egg
salt and pepper to taste
¼ cup vegetable oil

Steps:

  • In a large bowl, mix the potatoes, green onions, corned beef, and egg. Season with salt and pepper. Form the mixture into golf ball sized balls.
  • Heat the oil in a skillet over medium heat. Place the potato balls a few at a time into the skillet, flatten with a spatula, and fry 7 minutes on each side, until crisp and golden brown. Drain on paper towels.

Nutrition Facts : Calories 260.4 calories, Carbohydrate 28.6 g, Cholesterol 82.6 mg, Fat 9 g, Fiber 3.7 g, Protein 16.3 g, SaturatedFat 3.2 g, Sodium 450.8 mg, Sugar 1.5 g

CORNED BEEF POTATO SALAD



Corned Beef Potato Salad image

Number Of Ingredients 16

4 cups potatoes, pared, cooked, and cubed
1 (12-ounce) can corned beef
1/2 cup celery finely diced
1/4 cup onion chopped
1/4 cup vegetable oil
2 tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2/3 cup sour cream dairy
2 tablespoons mayonnaise
2 tablespoons horseradish
1/2 teaspoon Dijon style mustard
3 cups salad greens
3 dill pickles, cut in quarters lengthwise
3 tomatoes cut in wedges

Steps:

  • Combine potatoes, corned beef, celery, and onion in large bowl. In jar shake together oil, vinegar, salt, garlic powder, and pepper until well mixed. Pour over potato mixture toss lightly. Cover and chill several hours. Just before serving, mix sour cream and mayonnaise with horseradish sauce and mustard. Toss carefully into salad. Season to taste. Serve on salad greens, garnish with dill pickles and tomato wedges, if desired.

Nutrition Facts : Nutritional Facts Serves

IRISH POTATO SALAD



Irish Potato Salad image

By combining potatoes, corned beef and cabbage, this hearty salad is a perfect dish for St. Patrick's Day. Everyone in my family favors the one-of-a-kind flavor.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

3 large potatoes
2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon mustard seed
1/2 teaspoon celery seed
3/4 teaspoon salt, divided
3 cups cubed cooked corned beef
3 cups chopped cabbage
1/2 cup chopped radishes, optional
3/4 cup mayonnaise
1/3 cup dill pickle relish
1/4 cup sliced green onions
4 teaspoons milk
3/4 teaspoon Dijon mustard, optional

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool slightly. Peel and cube potatoes., Transfer to a large bowl., In a small bowl, combine the vinegar, sugar, mustard seed, celery seed and 1/2 teaspoon salt; pour over warm potatoes and toss to coat. Cover and chill. , Just before serving, stir in the corned beef, cabbage and radishes if desired. In a small bowl, combine the mayonnaise, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat.

Nutrition Facts :

CORNED BEEF BAKED POTATOES



Corned Beef Baked Potatoes image

Corned beef and potatoes make a good team! This yummy dish is an easy way to use up any leftover corned beef, or you can buy a small amount at a deli. You can even make these ahead, or make extra to freeze for later. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 4 servings.

Number Of Ingredients 10

4 large baking potatoes
1 tablespoon butter
1 medium onion, sliced
1-1/2 cups finely chopped cooked corned beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon prepared mustard, optional
1 cup shredded Swiss cheese
1/3 cup Thousand Island salad dressing
1/2 cup thinly sliced green onions or minced fresh parsley

Steps:

  • Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes. Meanwhile, in a large skillet, heat butter over medium heat. Add onion; cook and stir until softened, 10-15 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Stir in corned beef, salt, pepper and mustard, if desired; heat through. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon corned beef mixture over top. Top with cheese, dressing, and green onions.

Nutrition Facts : Calories 625 calories, Fat 28g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 1060mg sodium, Carbohydrate 71g carbohydrate (7g sugars, Fiber 9g fiber), Protein 23g protein.

CORNED BEEF WITH CRISPY ROASTED POTATOES AND CABBAGE



Corned Beef with Crispy Roasted Potatoes and Cabbage image

This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill vinaigrette bursting with all the spices used to make the corned beef, including coriander seeds, mustard seeds, red pepper flakes, cloves, and garlic (you're going to want to eat the sauce, so go ahead and make extra).

Provided by Anna Stockwell

Categories     Beef     Brisket     Potato     Cabbage     Clove     Coriander     Mustard     Garlic     Vinegar     Honey     Dill     St. Patrick's Day     Entertaining     Winter

Yield 6-8 servings

Number Of Ingredients 16

1 (3-4-lb.) corned beef brisket
2 lb. russet potatoes, scrubbed, quartered
1 1/4 cups extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
1 large green cabbage, cut through the core into 8 wedges
4 whole cloves
1 tsp. coriander seeds
1 tsp. mustard seeds
1 tsp. peppercorns
1/2 tsp. crushed red pepper flakes
2 garlic cloves, finely grated
6 Tbsp. white wine vinegar
1 Tbsp. honey
1 cup finely chopped dill
Special Equipment
A mortar and pestle

Steps:

  • Place corned beef in a large pot. Add enough water to cover by 2" and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3-3 1/2 hours.
  • Once beef has been simmering for 2 1/2 hours, arrange racks in top and bottom thirds of oven; preheat to 375°F. Toss potatoes, 1/4 cup oil, 1 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet. Rub cabbage wedges with 1/4 cup oil; season on all sides with 1 tsp. salt and 1 tsp. pepper. Arrange on another rimmed baking sheet. Roast, turning cabbage, tossing potatoes, and rotating sheets top to bottom halfway through, until golden brown and tender, 45-40 minutes. (The cabbage might be done before the potatoes.)
  • Meanwhile, coarsely crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes with mortar and pestle. Transfer to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes. Add garlic and remaining 3/4 cup oil and cook, stirring, until garlic sizzles, about 1 minute. Transfer to a medium heatproof bowl. Stir in vinegar, honey, and 2 tsp. salt. Let cool, then stir in dill.
  • Transfer beef to a cutting board and let sit 10 minutes. Trim off excess fat, then thinly slice against the grain. Serve alongside roasted cabbage and potatoes with dill sauce drizzled over.

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