Recipes & Tips:
Corned Beef and Pickled Potato Salad
Makes 6 Servings
Prep Time 20 Minutes | Cooking Time 50 Minutes
1.5 lb bag of EarthFresh Baby Red Organic Potatoes
4 cups (1000 mL) vegetable broth
3 cups (750 mL) distilled vinegar
3 tbsp. (45 mL) mustard seeds
2 tbsp. (30 mL) brown sugar
1 tbsp. (15 mL) salt
1 large green cabbage, cored and sliced
¼ cup (60 mL) chopped fresh parsley
1.5 lb corned beef
¼ cup olive oil
2 tbsp. (30 mL) whole-grain mustard
2 tbsp. (30 mL) Dijon mustard
Whisk all ingredients together, set aside.
Preheat oven to 200°F (90°C)
Wash and cut the potatoes in half. In a large pot add the potatoes, vegetable broth, vinegar, mustard seeds, sugar and salt. Bring to a boil, reduce heat and continue cooking for 30 minutes.
Place the corned beef in an oven safe dish, cover with tin foil and place into the oven for 20 minutes or until the desired temperature is reached. Remove from oven and set aside. As an Alternative, the corned beef can be served chilled alongside the salad.
Drain cooked potatoes and transfer to a large bowl, stir in the sliced cabbage and parsley, refrigerate for 60 minutes.
To assemble, slice the corned beef against the grain and add to a plate, garnish with the Pickled Potato Salad and serve with the mustard mix.
Nutrients per Serving :
Fat 4 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 60 mg
Sodium 1224 mg
Carbohydrate 32 g
Fibre 7 g
Sugars 8 g
Protein 26 g
Potassium 368 mg