Corned Beef and Cabbage Potato Salad

Description

Combine classic Irish ingredients – corned beef, cabbage, Dubliner cheese and potatoes – to create a delicious Corned Beef and Cabbage Potato Salad

2	Pound	small yellow potatoes
2	Cup	Green Cabbage (sliced very thin)
1	Cup	Red Cabbage (sliced very thin)
1	Cup	Drained, pickled pearl (cocktail) onions, chopped
1⁄2	Cup	Tiny cubes Kerrygold Dubliner or Blarney Castle Cheese
3	Ounce	Deli corned beef, torn into small pieces
1⁄4	Cup	Extra virgin olive oil
1⁄4	Cup	Malt vinegar
1	Tablespoon	Stoneground mustard
1	Tablespoon	Chopped fresh parsley
2	Teaspoon	Sugar
1⁄4	Teaspoon	Dried dill
2	Clove	Garlic, minced

Cut potatoes into 1/2-inch cubes and place in a large pot fitted with a steamer basket.

Add 1-inch of water to pot and bring to a boil.

Reduce heat and cook, covered, for 10 to 15 minutes or until potatoes are tender; let cool slightly.

While potatoes are cooking, place remaining salad ingredients in a large bowl.

Place all dressing ingredients in a jar with a tight fitting lid and shake well.

Add warm potatoes to bowl and drizzle with dressing; lightly stir to coat salad with dressing.

Serve immediately.

Yield	3 Servings
Source	Recipe and photo courtesy of Potatoes USA
Prep time	20 minutes
Cook time	15 minutes
Recipes	Ethnic