Our Kitchen: Dublin Potato Salad

Our Kitchen

Part 1 Ingredients:

  • 2 Tbsp.  vinegar
  • ½ tsp. celery seed
  • 1 Tbsp. mustard seed
  • ½ tsp. salt
  • 2 tsp. sugar
  • 3 medium red potatoes, cubed, boiled, drained

Part 1 Directions:

  1. Combine vinegar, celery seed, mustard seed, salt and sugar.  Pour mixture over warm potatoes.  Refrigerate overnight.

Part 2 Ingredients:

  • 2 cups cabbage, shredded
  • ¼ cup chopped pickle (or dill relish)
  • ½ cup green onions, sliced thinly
  • 1 can corned beef (chilled in can, then diced)

Part 3 Directiond:

  1. In a large bowl, add potato mixture, cabbage, corned beef, green onions.

Part 3 / Dressing Ingredients:

  • ¼ cup whole milk
  • 1 cup mayonnaise

Part 3 / Dressing Directions:

  1. Whisk milk and mayonnaise into a creamy dressing. Pour over potato salad, toss and serve.

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