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We continue our St. Patrick’s Menu today with a great side dish…Corned Beef, Potato and Cabbage Salad. This salad is perfect along side your other dishes and also a great way to use up any leftover Corned Beef you may have.
When I spotted the original recipe on Kraft, I instantly added it to our St. Patrick’s Day Recipe line-up! Let’s put together the salad…
First let’s chat about the Corned Beef, we used leftovers from our Slow Cooker Corned Beef, but you can also buy a small amount from the deli. The red potatoes were also some left from when we made the Loaded Red Potatoes and a bag of coleslaw blend.
Chop and then toss all the ingredients into a large bowl.
Then add the dressing; a mixture of olive oil, cider vinegar and Dijon Mustard.
Serve it as a side dish or even a hearty lunch.
A hearty salad to serve as a side dish or lunch. Recipe from PocketChangeGourmet.com
Ingredients
- 1/2 cup olive oil
- 1/4 cup cider vinegar
- 1/3 cup Dijon mustard
- 1 bag (16 oz) coleslaw blend
- 2 pounds red potatoes, cooked and quartered
- 1/2 pound corned beef, cooked and chopped
Instructions
- Chop potatoes and corned beef, add to a large bowl along with the coleslaw blend
- Mix together the oil, vinegar and mustard and pour over the salad
- Toss to coat, cover and refrigerate for at 1 hour before serving
Notes
Original recipe from Kraft
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