St. Paddy’s Leftovers Use Up Prepared Corned Beef With Fresh Cabbage And Taters In A Refreshing Salad

Corned Beef and Cabbage Potato Salad can be made quickly by using prepared corned beef (purchased or leftover), potatoes and crunchy cabbage. Shredded carrots, sliced green onions and a mustard-dill dressing add extra flair. Serve the salad with rye bread and mustard on the side.

Corned Beef and Cabbage Potato Salad

Recipe from the National Potato Promotion Board

4 cups diced cooked potatoes (about 1-1/3 pounds before cooking)

2 cups diced cooked corned beef

2 cups thinly sliced fresh green cabbage

1/2 cup sliced green onions with tops

1 medium carrot, shredded

Mustard-Dill Dressing:

3 tablespoons cider vinegar

1-1/2 tablespoons grainy mustard

1 tablespoon dried dillweed

1/2 teaspoon sugar

1/4 teaspoon pepper

2 tablespoons vegetable oil

Salt, to taste

In a small bowl, whisk together the cider vinegar, mustard, dillweed, sugar and pepper. Whisk in the oil and add salt, to taste.

In large bowl, toss dressing with all other ingredients to blend thoroughly.

Yield: 4 main-dish servings.

Nutrition information per serving: 358 calories, 12 grams fat (30 percent fat calories), 32 milligrams cholesterol, 1,283 milligrams sodium, 44 grams carbohydrate, 6 grams fiber, 20 grams protein.

Note: If you do not have leftover corned beef and/or potatoes, cut 1-1/3 pounds (4 medium) potatoes into 1/2-inch dice. Place in a microwave-safe bowl. Cover bowl, venting one corner; cook on high (100 percent power) for 6 to 7 minutes, just until tender. Use about 8 ounces of deli corned beef, sliced 1/2 inch thick and cut into 1/2-inch dice.