Corned Beef Potato Salad
A flavorful and hearty potato salad with corned beef, pickles, and a creamy horseradish dressing, perfect for lunch or a casual gathering. Suitable for fans of savory, tangy flavors.
Ingredients
- 4 cups cubed cooked potatoes ⓘ
- 12 oz can corned beef cubed ⓘ
- 1/2 cup diced dill pickle ⓘ
- 1/2 cup chopped celery ⓘ
- 1/4 cup chopped onion ⓘ
- 1/4 cup salad oil ⓘ
- 2 tablespoons wine vinegar ⓘ
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder ⓘ
- 1/4 teaspoon black pepper ⓘ
- 2/3 cup sour cream ⓘ
- 2 tablespoons horseradish ⓘ
- crisp greens
- cherry tomatoes ⓘ
Instructions
- In a large bowl, toss together the cooked potatoes, cubed corned beef, diced dill pickle, chopped celery, and chopped onion.
- In a covered jar, shake together salad oil, wine vinegar, salt, garlic powder, and black pepper until well combined.
- Pour the dressing over the meat mixture and toss to coat evenly.
- Cover and refrigerate for at least 2 hours to allow flavors to meld.
- Just before serving, mix sour cream and horseradish in a small bowl.
- Pour the horseradish mixture over the salad and toss gently to combine.
- Season to taste, then serve on crisp greens and garnish with cherry tomatoes.
Tips & Substitutions
For added flavor, consider mixing in some diced green bell pepper or adding a splash of hot sauce to the dressing. If you prefer a creamier texture, substitute Greek yogurt for half of the sour cream. Leftover corned beef can be used in other beef recipes, such as a hearty hash or a sandwich.
Serving Suggestions
Serve the corned beef potato salad on a bed of crisp greens for a refreshing contrast. Pair it with cherry tomatoes for a pop of color and sweetness. It makes a great side dish at barbecues or as a light meal on its own. This dish pairs beautifully with Country Swiss Steaks for a complete dinner.
Storage & Reheating
Store any leftover corned beef potato salad in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave, avoiding overheating to prevent the potatoes from becoming mushy. Alternatively, enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Corned Beef Potato Salad contains roughly 1268 calories, with 24g protein, 185g carbohydrates, and 51g fat. It is an excellent source of potassium (89% of the Daily Value), dietary fiber (76% of the Daily Value), and vitamin C (59% of the Daily Value). Note that it is relatively high in sodium, at 708mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh potatoes instead of cooked ones?
Yes, you can use fresh potatoes. Simply peel and dice them, then boil until tender. Allow them to cool before adding to the salad to maintain the right texture and prevent mushiness.
How can I make this salad healthier?
To make the salad healthier, use low-fat sour cream and reduce the amount of salad oil. You can also increase the vegetable content by adding more celery or incorporating carrots and bell peppers for additional crunch and nutrition.
Can I make this salad ahead of time?
Absolutely! This salad benefits from sitting in the fridge for a few hours, allowing the flavors to meld. Prepare it a day in advance, and it will taste even better when served cold. Just keep the dressing separate until ready to serve for best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).