Print Recipe

Corned Beef, Potato and Cabbage Salad

Corned Beef, Potato and Cabbage Salad

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


  • 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

As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Recipe Goldmine.


  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.

12 servings, 1 cup each

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

Recipe and photo credit (used with permission): Kraft Foods -