Zippy Corned Beef Salad
A vibrant, savory salad combining tender corned beef, crisp potatoes, and fresh pickles, perfect for a hearty lunch or casual dinner with bold flavors and satisfying textures.
Ingredients
- 1 lb. cooked corned beef, cubed ⓘ
- 5 red potatoes, boiled, cooled, peeled, and cubed ⓘ
- 2 dill pickles, chopped ⓘ
- 3 green onions, chopped ⓘ
- 1 hard egg, chopped ⓘ
- 5 black olives, chopped ⓘ
- 2 tsp. Dijon mustard
- 3 Tbsp. olive oil ⓘ
- 3 Tbsp. vinegar
- 1/4 tsp. garlic powder
- 1/4 tsp. black pepper ⓘ
- salad greens ⓘ
- 1/3 cup grated Swiss cheese ⓘ
Instructions
- Combine the corned beef, boiled potatoes, chopped pickles, green onions, chopped hard egg, and chopped black olives in a large bowl.
- In a separate small bowl, whisk together Dijon mustard, olive oil, vinegar, garlic powder, and black pepper.
- Pour the dressing over the beef mixture and toss gently to coat evenly.
- Cover the salad and refrigerate for at least 8 hours to allow flavors to meld.
- Serve the beef mixture on salad greens torn into bite-sized pieces.
- Sprinkle grated Swiss cheese over the top before serving.
Nutrition & Diet Analysis (per serving)
761
kcal
38% DV
Protein
Fat
Carbs
* % 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).