Meat and potatoes, picnic style.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Potato Corned Beef Salad
2 cups sliced cooked potatoes
2 cups cubed, canned corned beef
3 hard cooked eggs, sliced
1/2 cup diced cooked carrots
1/4 cup diced green pepper
2 Tbsp. minced onions
2 Tbsp. chopped pimento
1/2 cup mayonnaise or salad dressing
2 Tbsp. vinegar
1 Tbsp. prepared mustard
1 tsp. prepared horseradish
Dash hot pepper sauce
Salt and pepper, to taste
Combine potatoes, corned beef, eggs, carrots, green pepper, onion and pimento. Combine mayonnaise, vinegar and seasonings. Toss with potato mixture. Serve on Romaine. Makes six servings.