Corned Beef, Potato and Cabbage Salad

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

Corned Beef, Potato and Cabbage Salad

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


  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.

Yield: 12 servings, 1 cup each

Recipe and photo used with permission from: Kraft Heinz Company

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