Recipe information
Ingredients for - Dublin Potato Salad
1. 3 large white potatoes (about 1-1/2 pounds) -
5. 1 teaspoon mustard seed -
7. 2 cups finely shredded cabbage -
8. 12 ounces cooked or canned corned beef, cubed -
9. 1/4 cup chopped dill pickle -
10. 1/4 cup sliced green onion -
How to cook deliciously - Dublin Potato Salad
1. Stage
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.
2. Stage
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.
