Corned Beef, Potato & Cabbage Salad
November 30, 2007 – 6:30 am 
1/2 cup olive oil
1/4 cup cider vinegar
1/3 cup GREY POUPON Harvest Coarse Ground Mustard
1 bag (16 oz.) coleslaw blend
2 lb. new potatoes, cooked, quartered
1/2 lb. corned beef, chopped
Mix oil, vinegar and mustard in large bowl. Stir in coleslaw blend.
Add remaining ingredients; toss to coat. Cover.
Refrigerate at least 1 hour before serving.
One Response to “Corned Beef, Potato & Cabbage Salad”
Thank You for the the invite from My Space, this sounds good will try very soon!!
Sandy
By sandy fish on Dec 10, 2007