Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
4 medium potatoes, boiled, drained, and chilled.
1 (12 oz.) can corned beef
4 dill pickles, diced and drained
1/2 cp diced celery
1 small onion, peeled and diced
1 cp French dressing
2 tbsp lemon juice
2 tsp prepared mustard
1 tbsp Worcestershire sauce
1 tsp salt
crisp lettuce, endive, or wter cress
1 - Cut potatoes and corned beef into small cubes.
2 - Add pickles, celery, onion.
3 - Toss lightly with 2 forks.
4 - Combine French dressing with lemon juice, mustard, Worcestershire, and salt if needed.
5 - Pour over meat mixture.
6 - Mix lightly.
7 - Chill in covered bowl, 1 hour or longer.
8 - Serve on crisp greens.
Makes 4 to 6 servings.
Ham Salad: Substitute boiled or baked ham for corned beef in above
recipe. Omit salt from French dressing.
Roast Beef Salad: Substitute diced well-done roast or boiled beef for
corned beef in recipe above. Increase mustard in dressing to 1 table-
spoon prepared mustard.
Other meats, such as leftover roast lamb, pork, veal, game meats
and game birds, are substituted in this recipe for a hearty, filling salad.
Especially good with beer and toasted buns.