Dublin Potato Salad Recipe
You may never go back to "plain" potato salad once you've tried this recipe—I haven't! Dublin Potato Salad goes great with lots of different foods as a side dish. But it's also hearty enough to be a meal in itself. When there's time, I prepare it ahead and let the flavors blend.
This recipe is:
Contest Winning
* 8 Servings
* Prep: 25 min.
* Cook: 20 min.
Ingredients
* 3 large white potatoes (about 1-1/2 pounds)
* 2 tablespoons white vinegar
* 2 teaspoons sugar
* 1 teaspoon celery seed
* 1 teaspoon mustard seed
* 3/4 teaspoon salt, divided
* 2 cups finely shredded cabbage
* 12 ounces cooked or canned corned beef, cubed
* 1/4 cup chopped dill pickle
* 1/4 cup sliced green onion
* 1 cup mayonnaise
* 1/4 cup milk
Directions
* Cover potatoes in lightly salted water and boil until tender. Drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed and 1/2 teaspoon salt; drizzle over still-warm potatoes. Cover and chill. Just before serving, gently fold in cabbage, corned beef, pickle and onion. Combine mayonnaise, milk and remaining 1/4 teaspoon salt; pour over salad. Gently toss. Serve in cabbage-lined bowl. Yield: 8 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 434 calories, 31 g fat (6 g saturated fat), 53 mg cholesterol, 927 mg sodium, 28 g carbohydrate, 3 g fiber, 11 g protein.
Dublin Potato Salad published in Country Woman September/October 1990, p29
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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