Total Time
57mins
Prep 45 mins
Cook 12 mins

You will end up with more dressing than you need for this recipe. Store the remainder in the refrigerator for up to 3 days and use to make coleslaw or a mixed vegetable salad or pour it over sliced tomatoes and cucumbers.

Ingredients Nutrition

Directions

  1. To make the dressing: in a small saucepan, stir the egg and sugar to combine.
  2. Stir in the flour until well blended, then add in the cider vinegar.
  3. Add the salt, pepper, and butter; place over medium heat.
  4. Bring to a boil, stirring occasionally; adjust heat to maintain a gentle boil and cook, stirring gently, 10-12 minutes until thickened.
  5. Remove from heat, transfer to a bowl, and let cool completely.
  6. Add in the mayonnaise; stir to combine (you should have about 3 cups of dressing).
  7. When the potatoes are cool enough to handle, peel, if desired, then cut into ½-inch cubes.
  8. Place potato cubes in a large bowl; add in the wine vinegar, pickled onions, and celery seed; toss gently.
  9. Add in the scallions, celery, and corned beef; season with salt and pepper to taste.
  10. Add ¾ cup of dressing and mix gently; add more dressing as needed to bind the salad ingredients.
  11. Cover and refrigerate up to 2 days; serve chilled.

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