Dublin Potato Salad Recipe

By ldelmas

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

Preparation

Step 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.
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.