Prep 10 mins
Cook 0 mins
From Betty Crocker's Cookbook, 1974.
- 1 cup cooked corned beef, chopped
- 1⁄2 cup mayonnaise
- 1⁄3 cup celery, minced
- 1 tablespoon onion, minced
- 2 teaspoons prepared mustard
- Stir together all ingredients until well mixed. Serve on favorite sandwich bread.
Loved it! A nice change from tuna, chicken or egg salad. It's a great use for that last little hunk of leftover corned beef that is too small for making anything else. I made this as written, adding just a little extra mustard. If you have rye bread, use that for your sandwich. Yummy! Thanx!
This was good! I made it with roast beef cold cuts since I couldn't find corned beef here. I would cut back on the mayo next time to allow the flavors to come through a little more. I might even add more onion next time. Thanks for sharing!