Warm Potato Salad with Corned Beef and Dill

Makes 6 servings.


  • 2 lbs small potatoes, scrubbed and cut into ½ inch pieces
  • 2 dill pickles, chopped
  • 2 sprigs fresh dill, chopped
  • 1 small red onion, sliced
  • ¼ lb corned beef, chopped
  • 1 tbsp grainy mustard
  • 2 Tbsp olive oil


  • Place potatoes in a pot full of cold salted water and bring to a boil. Cook for 2-25 minutes, until tender. Drain and let cool to room temperature. Prepare everything else while the potatoes are cooling.
  • Combine remaining ingredients in a bowl, add potatoes and toss together. Season to taste with salt and pepper.