Corned Beef, Potato and Cabbage Salad

• 1/2 cup olive oil
• 1/4 cup HEINZ Apple Cider Vinegar
• 1/3 cup GREY POUPON Harvest Coarse Ground Mustard
• 1 bag (16 oz.) coleslaw blend (cabbage slaw mix)
• 2 lb. new potatoes, cooked, quartered
• 1/2 lb. corned beef, chopped

1. Mix oil, vinegar and mustard in large bowl.
2. Stir in coleslaw blend.
3. Add remaining ingredients; toss to coat.
4. Cover.
5. Refrigerate at least 1 hour before serving.

olive oil, apple cider vinegar, poupon harvest coarse, cabbage slaw, new potatoes, corned beef

Taken from www.kraftrecipes.com/recipes/corned-beef-potato-cabbage-salad-107486.aspx (may not work)