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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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By combining potatoes, corned beef and cabbage, this hearty salad is a perfect dish for St. Patrick's Day. Everyone in my family favors the one-of-a-kind flavor. Ingredients:
3 large potatoes |
2 tablespoons white vinegar |
2 teaspoons sugar |
1 teaspoon mustard seed |
1/2 teaspoon celery seed |
3/4 teaspoon salt, divided |
3 cups cubed cooked corned beef |
3 cups chopped cabbage |
1/2 cup chopped radishes, optional |
3/4 cup mayonnaise |
1/3 cup dill pickle relish |
1/4 cup sliced green onions |
4 teaspoons milk |
3/4 teaspoon dijon mustard, optional |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool slightly. Peel and cube potatoes.
2. Transfer to a large bowl.
3. In a small bowl, combine the vinegar, sugar, mustard seed, celery seed and 1/2 teaspoon salt; pour over warm potatoes and toss to coat. Cover and chill.
4. Just before serving, stir in the corned beef, cabbage and radishes if desired. In a small bowl, combine the mayonnaise, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat. Yield: 8 servings.
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