COLD CORNED BEEF, POTATO & GREEN BEAN SALAD
¾ lb red potatoes, cut into ½-inch wedges
½ lb green beans, halved
1 lb corned beef, cooked (may use leftover brisket or pot roast)
1/3 cup mayonnaise
1/3 cup buttermilk
2 Tbs prepared horseradish
2 Tbs snipped fresh dill
2 Tbs chopped fresh chives
½ tsp minced garlic
1 tsp worcestershire sauce
1. Steam potatoes 15-20 minutes or until tender. Remove from pan and place in a large bowl.
2. Steam green beans for 10-15 minutes or until tender, yet crisp. Rinse under cold water to stop cooking and pat dry.
3. Mix dressing in a small bowl. Shred the corned beef and toss with potatoes and 2/3 of the dressing; chill one hour or overnight. Toss beans with remaining dressing in a separate bowl.
4. Serve on a platter with corned beef and potato mixture in center, surrounded by green beans.
Recipe Source: California Sizzles by the Junior League of Pasadena
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