Corned Beef and Cabbage Potato Salad

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 25 Minutes

Servings: 6

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

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

Directions:

1. Place salad ingredients in large bowl.
2. Whisk dressing ingredients together in a small bowl.
3. Toss dressing with salad.
4. Chill and serve.