Corned Beef Potato Salad

This delicious potato salad made with tender corned beef brisket and crunchy dill pickles.

Course lunch, Salad
Cuisine American
Keyword corned beef, Potato Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Lyuba Brooke


  • 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


  1. 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.
  2. Dice corned beef and pickles and add it to the mixing bowl. Gently stir to mix.
  3. Add mayo, sour cream, mustard, dill weed, salt and pepper. Gently stir until all ingredients are completely incorporated.
  4. Refrigerate until ready to serve.

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.