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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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You may never go back to plain potato salad once you've tried this recipeĀI haven't! Dublin Potato Salad goes great with lots of different foods as a side dish. But it's also hearty enough to be a meal in itself. When there's time, I prepare it ahead and let the flavors blend. Ingredients:
3 large white potatoes (about 1-1/2 pounds) |
2 tablespoons white vinegar |
2 teaspoons sugar |
1 teaspoon celery seed |
1 teaspoon mustard seed |
3/4 teaspoon salt, divided |
2 cups finely shredded cabbage |
12 ounces cooked or canned corned beef, cubed |
1/4 cup chopped dill pickle |
1/4 cup sliced green onion |
1 cup mayonnaise |
1/4 cup milk |
Directions:
1. Cover potatoes in lightly salted water and boil until tender. Drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed and 1/2 teaspoon salt; drizzle over still-warm potatoes. Cover and chill.
2. Just before serving, gently fold in cabbage, corned beef, pickle and onion. Combine mayonnaise, milk and remaining 1/4 teaspoon salt; pour over salad. Gently toss. Serve in cabbage-lined bowl. Yield: 8 servings.
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