Corned Beef And Cabbage Potato Salad Recipes

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

Ingredients

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

CORNED BEEF AND CABBAGE I

Corned Beef and Cabbage I image

What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

Provided by Laria Tabul

Categories Main Dish Recipes Beef Corned Beef Recipes

Time 2h35m

Yield 5

Number Of Ingredients 4

Ingredients

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Steps:

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Nutrition Facts : Calories 839.3 calories, Carbohydrate 68.9 g, Cholesterol 147 mg, Fat 41.3 g, Fiber 12 g, Protein 49.6 g, SaturatedFat 13.1 g, Sodium 3377.5 mg, Sugar 11.4 g

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

Ingredients

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

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

Ingredients

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

DUBLIN POTATO SALAD

Dublin Potato Salad image

You may never go back to "plain" potato salad once you've tried this recipe-I haven't! Dublin Potato Salad goes great with lots of different main dishes, but it's also hearty enough to be a meal in itself. When there's time, I prepare it ahead and let the flavors blend. -Kathy Scott, Lingle, Wyoming

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3 large white potatoes (about 1-1/2 pounds)
2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon celery seed
1 teaspoon mustard seed
3/4 teaspoon salt, divided
2 cups finely shredded cabbage
12 ounces cooked or canned corned beef, cubed
1/4 cup chopped dill pickle
1/4 cup sliced green onion
1 cup mayonnaise
1/4 cup milk

Steps:

Cover potatoes in lightly salted water and boil until tender. Drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed and 1/2 teaspoon salt; drizzle over still-warm potatoes. Cover and chill., Just before serving, gently fold in cabbage, corned beef, pickle and onion. Combine mayonnaise, milk and remaining 1/4 teaspoon salt; pour over salad. Gently toss. Serve in cabbage-lined bowl.

Nutrition Facts : Calories 434 calories, Fat 31g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 927mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

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