Classic Irish Salad Recipes

IRISH POTATO SALAD

Steps:

• Boil, steam, or pressure cook potatoes until tender, drain and place on paper towels and slice in half.
• While still warm, peel and cut 1/2 of the potatoes into 1 1/2 inch chunks (which will crumble/break apart), sprinkle with 1 tbls of vinegar, repeat with remaining potatoes and vinegar.
• Add celery, onion, egg, salt, pepper and mayonnaise.
• To serve: Line a serving platter with lettuce leaves, add potato salad, top with egg slices and dust with paprika.

IRISH FLAG SALAD

Steps:

• Divide spinach among four plates; top with pears, oranges, cheese and pistachios., Whisk the dressing ingredients; drizzle over salads. Serve immediately.

COLCANNON (IRISH POTATO SALAD)

Steps:

• Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
• Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
• Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.

DIANE'S SCOTCH-IRISH POTATO SALAD

Steps:

• Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to cool.
• Remove skins from potatoes and cut into chunks. Place in a large bowl.
• Lightly stir celery, red onion, eggs, black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until thoroughly combined.
• Mix in mustard, vinegar, and mayonnaise; stir lightly until all ingredients are coated and moist. If salad isn't moist enough, stir up to 1/2 cup more mayonnaise into salad.
• Season with salt and ground black pepper to taste. For best flavor, make the day before and refrigerate overnight.

IRISH PUB SALAD

Steps:

• Fill a small saucepan half full with water and stir in 1 tablespoon of white vinegar to help the eggs not to crack as they cook. Cover and bring to a boil, then gently lower the 3 eggs into the boiling water with a spoon. Lower the heat to a simmer and place the lid on askew. Cook for 9 minutes, then immediately drain and place the eggs in an ice water bath to stop the cooking process and to speed up the cooling. Once cool, peel the eggs and rinse off any shell fragments, then blot each egg dry with a paper towel. Halve the eggs lengthwise and sprinkle with black pepper.
• Tear off 8 pieces of Boston lettuce. Rinse and blot dry with paper towel. Arrange most of the leaves around the edge of the platter and put one or two in the middle to make a pretty base for the other salad ingredients.
• Get all the salad ingredients ready. Cut a quarter of a sweet onion, then slice it to get 12 curved slices. Mellow the onion by soaking it in ice water, vinegar, milk or sprinkle it with salt. Wait 15 minutes then rinse. Blot dry the baby beets so the red juice doesn't bleed. Cut a cucumber in half. Score the outside of a cucumber with the tongs of a fork then thinly slice it. Rinse and halve the grape tomatoes lengthwise. Slice the Irish Dubliner cheddar cheese 1/8 inch thick.
• Composing the salad is the fun part. Arrange the salad ingredients in a way that looks pleasing to you on a large platter or on individual plates. You might want to have two sections for most of the ingredients and one section for the cheese, sweet onion, and beets.
• Whisk together the mayonnaise, vinegar, tarragon, and Dijon mustard in a medium bowl. Sprinkle in the salt and black pepper, then add a pinch of sugar. Gradually add the water to get it the right pouring consistency. Whisk until smooth, then taste and adjust seasonings if necessary.
• Just before serving, drizzle the homemade salad dressing on the salad. Serve with Irish soda bread, boxty bread, or Irish brown bread. Use it as a side dish with an Irish chip butty sandwich or with a steaming bowl of Dublin coddle or smoky cheese, potato, and ham soup.

30 TRADITIONAL IRISH FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Irish dish in 30 minutes or less!

CLASSIC IRISH SALAD

Steps:

• Place the beets in a saucepan with water to cover and simmer for one hour or until tender. Remove from heat and allow to cool in the liquid. Peel and julienne.
• Break up the heads of bibb lettuce, leaving the leaves whole. Wash and dry. Cut the stems from the watercress; wash and dry the leaves.
• Make the dressing. Mix the creme fraiche, parsley, olive oil and vinegar together and season to taste with salt and pepper.
• To assemble, put whole leaves of lettuce around the outer edges of six individual plates. Place watercress in the middle of the plate and sprinkle the beets on top. Peel the quail eggs and cut them in half. Place the eggs on top and sprinkle with chervil. Drizzle dressing over and serve.

IRISH POTATO SALAD

Steps:

• Gather the ingredients.
• Peel, wash, and slice the potatoes.
• Place the potatoes in a large pot of salted water and boil for about 20 to 22 minutes, or until tender.
• Once potatoes are cooked, drain and place into an ice bath for 10 to 15 minutes, remove, drain again, and cut into smaller cubes.
• In a large bowl combine the mayonnaise, dill pickle, sour cream, garlic, green onion , crumbled bacon, salt, and black pepper.
• Add the potatoes into the dressing and toss to coat.
• Transfer to a serving dish, cover with plastic wrap and place into the refrigerator for 2 hours before serving.

IRISH PUB SALAD

Steps:

• Combine mayonnaise, vinegar, tarragon and mustard powder (or Dijon) in a small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season dressing to taste with salt and pepper. Add a pinch or two of sugar if desired.
• Arrange lettuce on platter as the base of salad. Place salad bar ingredients over lettuce in an attractive pattern. Top with sliced or wedged hard-boiled eggs.
• Drizzle dressing over salad. Place cheese wedges at ends of the platter or sprinkle with cheese and serve.

IRISH PUB SALAD

Steps:

• Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season dressing to taste with salt and pepper.
• Arrange lettuce on platter as base of salad. Place salad bar ingredients over lettuce in attractive pattern. Top with sliced hard-boiled eggs. Drizzle dressing over salad. Place cheese wedges at ends of platter and serve.