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 main dishes, 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
Dublin Potato Salad
Dublin Potato Salad
Prep Time
25 min
Cook Time
20 min
Yield
8 servings
Ingredients
- 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
Directions
- 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.
Nutrition Facts
3/4 cup: 434 calories, 31g fat (6g saturated fat), 53mg cholesterol, 927mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 11g protein.
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