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Dublin Potato Salad

 Dublin Potato Salad
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
8 ServingsPrep: 25 min. Cook: 20 min.


  • 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


  • 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. Yield: 8
  • servings.
Nutritional Facts: 1 serving (3/4 cup) equals 434 calories,

2 of 2

Dublin Potato Salad (continued)

Nutritional Facts: 31 g fat (6 g saturated fat), 53 mg cholesterol, 927 mg sodium, 28 g carbohydrate, 3 g fiber, 11 g protein.