Ingredients for Dublin Potato Salad
- White Potatoes
- White Vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon celery seed
- Mustard Seeds
- 1/2 teaspoon salt (plus 1/4 teaspoon for the mayonnaise)
- 1 cup green cabbage, finely chopped
- 1 cup (about 4 oz) cooked corned beef
- Dill Pickle
- Green Onion
- 1/2 cup mayonnaise
- 2 tablespoons milk
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How to Make Dublin Potato Salad
- Peel and cube 2 lbs of potatoes. Place in a large saucepan, cover with lightly salted water (approximately 4 cups), and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender.
- Drain the potatoes thoroughly and set aside to cool slightly.
- In a medium bowl, whisk together 1/4 cup apple cider vinegar, 2 tablespoons granulated sugar, 1 teaspoon celery seed, 1 teaspoon mustard seed, and 1/2 teaspoon salt.
- Gently pour the vinegar mixture over the still-warm potatoes and toss to coat.
- Cover the potatoes and refrigerate for at least 30 minutes to allow the flavors to meld.
- While the potatoes chill, finely chop 1 cup of green cabbage, 1 cup cooked corned beef (about 4 oz), 1/2 cup dill pickles (chopped), and 1/4 cup red onion (finely chopped).
- In a separate small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons milk, and 1/4 teaspoon salt.
- Just before serving, gently fold the chopped cabbage, corned beef, pickles, and red onion into the potato mixture.
- Pour the mayonnaise mixture over the salad and toss gently to combine. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
17g
Fat
21g
Carbs
7g
