Dublin Potato Salad Recipe
Dublin Potato Salad Recipe photo by Taste of Home

Dublin Potato Salad Recipe

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4.5 15 12
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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. —Kathy Scott, Lingle, Wyoming
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 8 servings


  • 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

Nutritional Facts

3/4 cup: 434 calories, 31g fat (6g saturated fat), 53mg cholesterol, 927mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 11g protein


  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.
Originally published as Dublin Potato Salad in Country Woman September/October 1990, p29

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Reviewed Aug. 25, 2014

"Love, love, love this dish! I had never heard of such a combination, but just reading it sounded awesome. Tried it, family and friends showered compliments and asked for recipe."

Reviewed Jun. 27, 2014

"This salad is awesome. I have found you can mix everything all at once and then cover and take along to picnic, BBQ, or church supper. It's great, I get requests for this salad at parties."

Reviewed Aug. 29, 2013

"I had to substitute ham, because I simply do not like corned beef. Otherwise I made it according to the recipe, and it's delicious."

Reviewed Jul. 24, 2013

"Using cabbage and canned corn beef did not sound appealing to me, but oh, my goodness. This was divine. Perfect combination!"

Reviewed Jun. 9, 2013

"This was way too salty with the corn beef. It was just OK but will never ever replace my potato salad. Love the old fashion southern potato salad best of all. This may be a good dish to take for our annual St. Patty's day dinner at church though. My husband loves corn beef but said let's not use that recipe again please."

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