Dublin Corned Beef and Potato Salad Recipe

1      Reviews by:    Alice Sheppard   Dublin Corned Beef and Potato Salad Recipe brings home the taste of Ireland using vinegar, celery seed, mustard seed, potatoes, sugar, shredded cabbage, corned beef, green onion, dill pickle, milk and mayonnaise or salad dressing. Food Category:    Salads Cuisine Origin:    Irish    Servings:4 Calories per Serving:599 Print Preview Rate This Recipe Prep Time:   8 Minutes Cook Time:   30 Minutes Total Time:   38 Minutes

INGREDIENTS

• 2 tablespoons vinegar
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 3 medium-large potatoes
• 2 teaspoons sugar
• 2 cups finely shredded cabbage
• 1 12-ounce can corned beef, chilled and cubed
• 1/4 cup sliced green onion
• 1/4 cup finely chopped dill pickle
• 1 cup mayonnaise or salad dressing
• 1/4 cup milk

DIRECTIONS

• Combine vinegar, celery seed, and mustard seed; set aside.
• Meanwhile, pare and cook potatoes in enough boiling salted water to cover for 30 to 40 minutes or till done; drain and cube. While potatoes are still warm, drizzle with vinegar mixture. Sprinkle with sugar and 1/2 teaspoon salt; chill.
• Before serving, add cabbage, corned beef, onion, and pickle to potatoes.
• Combine mayonnaise, milk, and 1/2 teaspoon salt. Pour mayonnaise mixture over corned beef mixture and toss lightly.

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