4 servings (serving size: 2 cups)

How to Make It

Step 1

Cut corned beef slices crosswise into thin strips; set aside.

Step 2

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.

Step 3

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.

Ratings & Reviews

Easy make ahead and deelish!

March 16, 2015
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!

VJanus's Review

March 17, 2014
My families favorite!