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Molded Corned Beef And Potato Salad Recipe
|Italian oil and vinegar dressing||2 Tablespoon|
|Diced cooked potatoes||3 1⁄2 Cup (56 tbs)|
|Cream cheese||4 Ounce|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Chopped onion||3 Tablespoon|
|Canned corned beef loaf||12 Ounce|
|Curry powder||To Taste|
|Hard cooked eggs||1|
Calories 386 Calories from Fat 228
% Daily Value*
Total Fat 26 g39.7%
Saturated Fat 8.1 g40.7%
Trans Fat 0 g
Cholesterol 120.4 mg
Sodium 803.2 mg33.5%
Total Carbohydrates 21 g6.9%
Dietary Fiber 3.9 g15.7%
Sugars 3.5 g
Protein 21 g41.4%
Vitamin A 19.6% Vitamin C 32.6%
Calcium 8.3% Iron 40.2%
*Based on a 2000 Calorie diet
Potatoes will absorb more of the dressing flavor if they are hot or warm.
Chill until cold.
Cream the cheese and mayonnaise together, and stir lightly into the potato mixture.
Add the next 5 ingredients, and season to taste.
Press mixture into a small oiled angel cake pan or ring mold.
Chill several hours, and unmold.
Garnish with wedges of hard-cooked eggs and tomatoes.