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Irish Potato Salad

 Irish Potato Salad
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.
8 ServingsPrep: 30 min. + chilling


  • 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


  • 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.
  • Transfer to a large bowl.
  • 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.
  • Just before serving, stir in the corned beef, cabbage and radishes if

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Irish Potato Salad (continued)

Directions (continued)

  • 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.