Dublin Potato Salad
Source of Recipe
Kevin
Recipe Introduction
You may never go back to "plain" potato salad once you've tried this recipe, I 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.
List of Ingredients
Dublin Potato Salad
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
Recipe
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.
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
Servings: 8
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