Dublin potato salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Potatoes -- 1 1/2 pound |
| 2 | tablespoons | White vinegar |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Celery seed |
| 1 | teaspoon | Mustard seed |
| ¾ | teaspoon | Salt -- divided |
| 2 | cups | Shredded cabbage -- finely |
| Chopped | ||
| 12 | ounces | Corned beef brisket, canned |
| Or cooked cubed | ||
| ¼ | cup | Dill pickles -- chopped |
| ¼ | cup | Green onion -- sliced |
| 1 | cup | Mayonnaise |
| ¼ | 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 ½ teaspoon salt; drizzle over still-warm potatoes. Cover and chill.
Just before serving, gently fold in cabbage, corned beef, pickles and onion. Combine mayonnaise, milk and remaining ¼ teaspoon salt; pour over salad. Gently toss. Serve in cabbage-lined bowl. Yield: 8 servings.
Recipe By : Country Woman