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.
Nutrition & Diet Analysis (per serving)
593
kcal
30% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
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).
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).