Prep 10 mins
Cook 0 mins
From Betty Crocker's Cookbook, 1974.
- 236.59 ml cooked corned beef, chopped
- 118.29 ml mayonnaise
- 78.07 ml celery, minced
- 14.79 ml onion, minced
- 9.85 ml 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!