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