Corned Beef and Cabbage Potato Salad
Combine classic Irish ingredients – corned beef, cabbage, Dubliner cheese and golden potatoes – to create a delicious Corned Beef and Cabbage Potato Salad
Ingredients
- 2 Pounds Small Alsum yellow potatoes
- 2 Cups Green cabbage sliced very thin
- 1 Cup Red cabbage sliced very thin
- 1 Cup Drained pickled pearl (cocktail) onions, chopped
- ½ Cup Tiny cubes Kerrygold Dubliner or Blarney Castle Cheese
- 3 Ounces Deli corned beef torn into small pieces
- ¼ Cup Olive oil extra virgin
- ¼ Cup Malt vinegar
- 1 Tablespoon Stoneground mustard
- 1 Tablespoon Fresh parsley chopped
- 2 Teaspoons Sugar
- ¼ Teaspoon Dried dill
- 2 Clove Garlic minced
Instructions
- Cut potatoes into ½-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.