Recipe: Corned Beef and Cabbage Potato Salad

Corned Beef and Cabbage Potato Salad

3 tablespoons cider vinegar
1 1/2 tablespoons country-style Dijon mustard
1 tablespoon dried dill weed
1/2 teaspoon sugar
1/4 teaspoon pepper
2 tablespoons vegetable oil
Salt
4 cups diced leftover cooked potatoes (about 1 1/3 pounds before cooking)
2 cups (8 ounces) diced leftover or deli cooked corned beef
2 cups thinly sliced green cabbage
1/2 cup sliced green onions
1 medium carrot, shredded

In large bowl, whisk together vinegar, mustard, dill, sugar and pepper. Whisk in oil until blended; season with salt, as desired. Add remaining ingredients, toss to coat evenly.

Makes 4 servings
Source: United States Potato Board