about 6 potatoes, boiled
1/2 block Velveeta cheese
1 c. potato juice
1 can corned beef

Cut the potatoes as you would for potato salad. Put in a baking pan and fix a cheese sauce. Use about 1/2 block of Velveeta cheese and about 1 cup of potato juice saved from cooking the potatoes. Chop up corned beef. Combine with the cheese sauce and pour over the potatoes.

Bake for about 25 minutes.