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Home » Side Dishes » Corned Beef Potato Salad

Corned Beef Potato Salad

Created: March 6, 2017 Updated: October 26, 2020 by Lyuba Brooke 6 Comments

763 shares
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It’s always fun to change up your classic potato salad and add some awesome flavors. This delicious potato salad made with tender corned beef brisket and crunchy dill pickles.

Corned Beef Potato Salad in a wood bowl with relish as a garnish

POTATO SALAD

Last week, I made some unbelievably delicious Oven Baked Corned Beef. It only takes three ingredients and a little over two hours in the oven to get some mouthwatering, tender corned beef brisket.

We hit that corned beef brisket pretty hard after I finished taking pictures and then, I realized we needed some potatoes. How can you have corned beef without potatoes, right? Reuben Loaded Roasted Potatoes that I shared a couple of weeks ago just prove that perfect combination is best together.

To take it a step further, I decided to make a potato salad and incorporate the corned beef right into it instead of just serving it on a side. We all love potato salad in my family so it was a no-brainer for me to make a new potato salad recipe loaded with delicious, tender corned beef.

Let me tell you, traditional potato salad’s got nothing on this deliciousness. It will definitely be a hit at your next dinner and barbecue party.

PIN IT if you LOVE IT!

Corned Beef Potato Salad in a wood bowl with relish on top

Some More Potato Salad Recipes:

Parmesan Dill Potato Salad

Loaded Baked Potato Salad

Chipotle Ranch Potato Salad

Roasted Garlic Potato Salad

Corned Beef Potato Salad on a wooden spoon with the rest of the potato salad in a wood bowl in the background

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Corned Beef Potato Salad in a wood bowl with relish on top

PIN IT if you LOVE IT!

Corned Beef Potato Salad

This delicious potato salad made with tender corned beef brisket and crunchy dill pickles.
4 from 2 votes
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Course: lunch, Salad
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 About 4-5 cups
Calories: 162kcal
Author: Lyuba Brooke

Ingredients

  • 2 lbs red potatoes
  • 1 1/2 cups diced corned beef
  • 1/2 cup diced pickles
  • 1/3 cup mayo
  • 1/4 cup sour cream
  • 2 tsp Dijon mustard
  • 1 Tbsp minced fresh dill weed
  • Salt and fresh cracked black pepper

Instructions

  • Cook potatoes in salted, boiling water (on medium high heat) until just done but not falling apart and cool them completely before cutting. Peel potatoes and cut them into ½ inch cubes and add to a large mixing bowl.
  • Dice corned beef and pickles and add it to the mixing bowl. Gently stir to mix.
  • Add mayo, sour cream, mustard, dill weed, salt and pepper. Gently stir until all ingredients are completely incorporated.
  • Refrigerate until ready to serve.

Nutrition

Calories: 162kcal | Carbohydrates: 1g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 26mg | Sodium: 540mg | Potassium: 115mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

top photo is Corned Beef Potato Salad in a bowl bottom photo is potato salad on a wood spoon

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

763 shares

Filed Under: Potatoes, Salad, Side Dishes, St. Patrick's Day

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Anna powers says

    May 28, 2019 at 8:33 pm

    I don’t care for dill. I use Finley chopped spring onions. German pickles and cocktail onions.
    When I serve it I garnish the plate with sweet peas and hard boiled eggs.
    You will love it.

    Reply
    • LyubaB says

      May 29, 2019 at 9:23 pm

      Sounds good!

      Reply
  2. Doris says

    March 8, 2017 at 1:53 pm

    Lyuba. This sounds delicious! Do you recommend dill pickles or sweet pickles for this recipe? I usually add a little sweet pickle juice to my potato salad, and everyone loves it, and I make my reuben sandwiches with a slather of thousand island dressing which is made with mayo, ketchup and sweet pickle relish, but since this recipe for your Corned Beef Potato Salad calls for a tablespoon of dill weed, do you use dill pickles?

    Reply
    • lyuba says

      March 10, 2017 at 10:04 am

      Hi Doris!
      You can use your favorite pickles in here. I personally love little kosher pickles, so I use those. If you like sweet pickles, you can try those. I like a little bite to a pickle so I think it adds a little more flavor the the salad. I think the sweet pickles will be nice in here too!
      Enjoy!

      Reply
  3. marc bergeron says

    March 7, 2017 at 11:49 pm

    Gotta admit you hit another comfort food home run here….

    And the chopped pickle is a super touch.

    Just waiting for the warmer weather “around the corner” to get into potato salad mood.

    cheers,
    -Marco the Vino guy

    Reply
    • Lyuba says

      March 8, 2017 at 10:58 pm

      Thank you so much, Marc! It’s always summer in Florida, aha!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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