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“You will end up with more dressing than you need for this recipe. Store the remainder in the refrigerator for up to 3 days and use to make coleslaw or a mixed vegetable salad or pour it over sliced tomatoes and cucumbers.”

Ingredients Nutrition


  1. To make the dressing: in a small saucepan, stir the egg and sugar to combine.
  2. Stir in the flour until well blended, then add in the cider vinegar.
  3. Add the salt, pepper, and butter; place over medium heat.
  4. Bring to a boil, stirring occasionally; adjust heat to maintain a gentle boil and cook, stirring gently, 10-12 minutes until thickened.
  5. Remove from heat, transfer to a bowl, and let cool completely.
  6. Add in the mayonnaise; stir to combine (you should have about 3 cups of dressing).
  7. When the potatoes are cool enough to handle, peel, if desired, then cut into ½-inch cubes.
  8. Place potato cubes in a large bowl; add in the wine vinegar, pickled onions, and celery seed; toss gently.
  9. Add in the scallions, celery, and corned beef; season with salt and pepper to taste.
  10. Add ¾ cup of dressing and mix gently; add more dressing as needed to bind the salad ingredients.
  11. Cover and refrigerate up to 2 days; serve chilled.

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