Corned Beef
& Cabbage Potato Salad

A cross between potato salad and coleslaw embellished with corned beef and a mustard dressing. Serve with fresh rye bread and butter to make a meal.

2 pounds red new potatoes, boiled, cooled and sliced
1/2 head cabbage, coarsely chopped
2 carrots, shredded
2 - 3 cups diced corned beef
3/4 cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1 teaspoon dried dill weed
salt and pepper to taste

Toss potatoes, cabbage, carrots and corned beef in a large bowl.

Blend the remaining ingredients together in another bowl. Pour over the vegetables and toss gently to mix.

Refrigerate several hours or overnight to blend flavors.

Yield: 6 main dish servings