This unique and contest winning salad goes great with lots of different foods as a side dish. But it’s also hearty enough to be a meal in itself.
Ingredients
Makes 8 Serving(s)
Use the slider to multiply the batch
- 2 tablespoon(s) White Vinegar
- 2 teaspoon(s) Sugar
- 1 teaspoon(s) Celery Seed
- 1 teaspoon(s) Mustard Seed
- 1.5 pound(s) Potatoes
- 0.75 teaspoon(s) Salt
- 2 cup(s) Cabbage
- 0.25 cup(s) Scallions
- 1 cup(s) Mayonnaise
- 0.25 cup(s) Milk
- 12 ounce(s) Corn Beef
- 0.25 cup(s) Dill Pickle
Directions
Cover potatoes in lightly salted water and boil until tender. Drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed and ½ teaspoon salt; drizzle over still warm potatoes. Cover and chill. Just before serving, gently fold in cabbage, corned beef, pickle and onion. Combine mayonnaise, milk and remaining ¼ teaspoon salt; pour over salad. Gently toss. Serve in cabbage-lined bowl.
- Prep: 0:05
- Cook: 0:20
- Wait: 0:00