1 pound small red potatoes (about 8 potatoes), thinly sliced
1 cup thinly sliced leek (about 1 medium)
1 (10-ounce) bag angel hair slaw
1 tablespoon vegetable oil
6 tablespoons red wine vinegar
2 teaspoons spicy brown mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
How to Make It
Cut corned beef slices crosswise into thin strips; set aside.
Place potatoes in a large saucepan. Cover with water; bring to a boil. Cook 5 minutes. Add leek; cook an additional 2 minutes. Drain well. Combine potato mixture and slaw in a bowl; toss well. Set aside.
Heat oil in a large nonstick skillet over medium heat. Add corned beef; sauté 2 minutes. Add vinegar and next 5 ingredients (vinegar through pepper); cook 1 minute, stirring frequently. Pour vinaigrette over potato mixture; toss until well-blended and wilted. Serve immediately.
I have been making this dish since 1997, it's a family favorite. Super easy and extremely tasty although I usually add more meat than the recipe calls for, it's easy to finesse to meet your tastes. You can make it ahead and then through it into a crock pot for a pot-luck event. Yummm!