Dublin Potato Salad Recipe

By á-17891

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

Details

Adapted from tasteofhome.com

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