- 3/4 cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons warm water
- 1 tablespoon apple cider vinegar
- 1/2 cup pickled gherkins, chopped
- 1/2 cup marinated cocktail onions, cut in half
- 3/4 cup diced Granny Smith apple (optional)
- 1/2 cup carrot, shredded (optional)
- 1 1/2 cups canned corned beef, shredded
- 2 cups coarsely mashed potatoes
- 1 pinch salt and ground black pepper to taste (optional)
- For Garnish:
- 1/2 cup cucumber, halved and thinly sliced
- 1/2 cup cherry tomatoes, halved
- 4 hard-cooked eggs, sliced
- 2 tablespoons mayonnaise (optional)
- Combine 3/4 cup mayonnaise, ketchup, warm water, and vinegar in a large bowl and mix well. Stir in chopped gherkins, cocktail onions, diced apple, and shredded carrot. Add corned beef, mashed potatoes, and salt and pepper to taste; mix well.
- Form the potato salad on a plate as a loaf or a round mound. Garnish with slices of cucumber, halved cherry tomatoes, and slices of egg. Decorate with swirls or wavy lines of mayonnaise to add a little flair (see Cook's Note). Chill for at least 2 hours to allow the flavors to blend.