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Ingredients
- 3 lg. potatoes, cubed
- 2 tbsp. vinegar
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 2 teaspoon sugar
- 1 teaspoon salt
- 3 c. finely shredded cabbage
- 1/4 c. diced green onion
- 1/4 c. finely minced dill pickles
- 12 ounce. can corned beef, cubed
- 1 c. mayonnaise
- 1/4 c. lowfat milk
Directions
- Combine vinegar, celery and mustard seed. Set aside. Cook and drain potatoes. While potatoes are still hot, drizzle with vinegar mix. Sprinkle with sugar and 1/2 tsp. salt. Chill. Add in cabbage, corned beef, pickle and onion.
- Make dressing of mayonnaise, lowfat milk and 1/2 tsp. salt. Pour over salad and mix lightly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1746g | |
| Calories 3266 | |
| Calories from Fat 2122 | 65% |
| Total Fat 239.17g | 299% |
| Saturated Fat 47.33g | 189% |
| Trans Fat 0.0g | |
| Cholesterol 292mg | 97% |
| Sodium 7322mg | 305% |
| Potassium 4538mg | 130% |
| Total Carbs 171.97g | 46% |
| Dietary Fiber 24.2g | 81% |
| Sugars 25.56g | 17% |
| Protein 113.89g | 182% |
