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Molded Corned Beef And Potato Salad

chef.pierre's picture
Ingredients
  Italian oil and vinegar dressing 2 Tablespoon
  Diced cooked potatoes 3 1⁄2 Cup (56 tbs)
  Cream cheese 4 Ounce
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Chopped celery 3⁄4 Cup (12 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped parsley 2 Tablespoon
  Chopped onion 3 Tablespoon
  Canned corned beef loaf 12 Ounce
  Salt To Taste
  Pepper To Taste
  Curry powder To Taste
  Hard cooked eggs 1
  Tomatoes 1
Directions

Pour the dressing over the potatoes, and toss lightly.
Potatoes will absorb more of the dressing flavor if they are hot or warm.
Chill until cold.
Cream the cheese and mayonnaise together, and stir lightly into the potato mixture.
Add the next 5 ingredients, and season to taste.
Press mixture into a small oiled angel cake pan or ring mold.
Chill several hours, and unmold.
Garnish with wedges of hard-cooked eggs and tomatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Chilling
Interest: 
Party
Servings: 
6

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