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.
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.
Some More Potato Salad Recipes:
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
Connect with Will Cook For Smiles!
Be sure to click below and follow me on my social media, so you never miss a recipe.
Don’t forget to sign up for email, so you won’t miss any new recipes.
Corned Beef Potato Salad
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
Anna powers says
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.
LyubaB says
Sounds good!
Doris says
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?
lyuba says
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!
marc bergeron says
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
Lyuba says
Thank you so much, Marc! It’s always summer in Florida, aha!