Corned Beef, Potato and Cabbage Salad

Corned beef, potato and cabbage salad recipe is a tasty way to use up that leftover corned beef!

Yield: 12 servings, 1 cup each

Ingredients

• 1/2 cup olive oil
• 1/4 cup cider vinegar
• 1/3 cup Grey Poupon Harvest Coarse Ground Mustard
• 1 (16 ounce) bag coleslaw blend
• 2 pounds new potatoes, cooked, quartered
• 1/2 pound corned beef, chopped

Instructions

1. Mix oil, vinegar and mustard in large bowl. Stir in coleslaw blend.
2. Add remaining ingredients; toss to coat. Cover.
3. Refrigerate for at least 1 hour before serving.

Notes

Special Extra: Add 2 tablespoons Kraft Thousand Island Dressing to mustard mixture before tossing with remaining ingredients.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company