Corned Beef Potato Salad (Printable Version)
# What You'll Need:
→ Salad Base
01 -
800 g waxy potatoes, peeled and cut into cubes
02 -
250 g cooked corned beef, chilled and cut into small cubes
03 -
200 g cabbage, finely shredded
→ Dressing
04 -
120 ml mayonnaise
05 -
60 ml whole milk
06 -
2 tablespoons prepared mustard
07 -
1 tablespoon white wine vinegar
08 -
1 teaspoon granulated sugar
09 -
1/2 teaspoon fine sea salt, plus more to taste
→ Optional Garnish
10 -
Fresh parsley or chives, chopped, for serving
# Step-by-Step Directions:
01 -
Place potatoes in a large pot, cover with cold salted water, and bring to a gentle boil. Cook for 12–15 minutes until potatoes are fork-tender. Drain, peel if needed, and cut into uniform cubes. Cool to room temperature.
02 -
In a mixing bowl, whisk together mayonnaise, milk, prepared mustard, white wine vinegar, sugar, and sea salt until smooth and creamy. Taste and adjust seasoning as needed.
03 -
In a large bowl, add cooled potatoes, shredded cabbage, and cubed corned beef. Pour dressing over the mixture and toss gently to coat all ingredients thoroughly.
04 -
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. Garnish with chopped parsley or chives just before serving.
# Helpful Notes:
01 -
Chilling the salad before serving allows the flavors to develop and improves the overall texture.
02 -
For a lighter version, substitute half of the mayonnaise with plain Greek yogurt.