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Corned Beef Potato Salad
4 cups sliced red potatoes, skins on
1 bunch green onions (approximately 1/4 cup)
1 1/2 cups diced cooked corned beef
1/2 cup beef broth
1 1/2 tablespoons sugar
1/4 cup apple cider vinegar
Salt and pepper to taste
Scrub potatoes and cut into 1/2-inch slices, place in medium saucepan; almost cover with water; salt to taste; bring to a boil; reduce heat to simmer; cover and cook until tender, but not mushy.
Wash, trim and slice green onions, including tops (approximately 1/4 cup).
Spray nonstick skillet or pan with non-stick spray.
Add onions to pan and cook over medium heat until onions are tender.
Add corned beef and heat through (do not over stir and crumble cooked corned beef).
Add broth, sugar, vinegar and salt and pepper to taste.
Cook for 1 minute.
Pour over potatoes, toss and serve.
Yield: 6 servings
Independence Day Recipes
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