Dublin Potato Salad
Autumn
ingredients
- 3 large white potatoes (about 1 1/2 lbs)
- 2 T. white vinegar
- 2 t. sugar
- 1 t. celery seed
- 1 t. mustard seed
- 3/4 t. salt, divided
- 2 cups finely shredded cabbage
- 12 oz. cooked or canned corned beef, cubed
- 1/4 cup chopped dill pickle
- 1/4 cup sliced green onions
- 1 cup mayonnaise
- 1/4 cup milk
directions
- 1
In a saucepan, cover potatoes with lightly salted water and boil until tender. Drain, peel and cube.
- 2
Combine vinegar, sugar, celery see, mustard seed and 1/2 t. salt; drizzle over still-warm potatoes. Cover and chill.
- 3
Just before serving, fold in cabbage, corned beef, pickle and onions. Combine mayonnaise, milk and remaining salt; pour over salad and toss gently.
notes
May be made ahead to let the flavors blend.
Source: Autumn
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