Dublin Potato Salad Recipe

Photo by Pat C.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

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

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