Corned Beef Potato Salad Recipe
Delicious creamy potato salad made with tender corned beef brisket, crunchy dill pickles, dill weed, mayonnaise, sour cream, and Dijon mustard. It's a great way to use leftover corned beef.
Servings: 6 About 4-5 cups
Calories: 162kcal
Ingredients
- 2 lbs red potatoes
- 1 1/2 cups diced corned beef
- 1/2 cup diced pickles
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 tsp Dijon mustard
- 1 Tbsp minced fresh dill weed
- salt
- fresh cracked black pepper
Instructions
- Cook potatoes in salted, boiling water (on medium high heat) until just done but not falling apart and cool them completely before cutting. Peel potatoes and cut them into ½ inch cubes and add to a large mixing bowl.
- Dice corned beef and pickles and add it to the mixing bowl. Gently stir to mix.
- Add mayo, sour cream, mustard, dill weed, salt and pepper. Gently stir until all ingredients are completely incorporated.
- Refrigerate until ready to serve.
Notes
Storing: Store the potato salad in an air-tight food storage container, in the refrigerator. Properly stored, it should last 3-4 days.
Nutrition
Calories: 162kcal | Carbohydrates: 1g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 26mg | Sodium: 540mg | Potassium: 115mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg