Dublin Potato Salad Recipes

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DUBLIN POTATO SALAD



Dublin Potato Salad image

This is out of Country Cookings Prize Winning Salads recipe collection. This is not only a good side dish, but also hearty enough to be a meal on it's own. Prepare this ahead of time for the flavors to blend.

Provided by Chabear01

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

3 large white potatoes, about 1 1/2 pounds
2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon celery seed
1 teaspoon mustard seeds
3/4 teaspoon salt, divided
2 cups cabbage, finely shredded
12 ounces cooked corned beef or 12 ounces canned corned beef, cubed
1/4 cup dill pickle, chopped
1/4 cup green onion, sliced
1 cup mayonnaise
1/4 cup milk

Steps:

  • In a saucepan, cover potatoes with lightly salted water and boil until tender. Drain, peel, and cube.
  • Combine vinegar, sugar, celery seed, mustard seed and 1/2 tsp salt; drizzle over still-warm potatoes. Cover and chill.
  • Just before serving, fold in cabbage, corned beef, pickle and onions.
  • Combine mayonnaise, milk and remaining salt; pour over salad and toss gently.

Nutrition Facts : Calories 293.1, Fat 18.4, SaturatedFat 4.3, Cholesterol 50.4, Sodium 1121, Carbohydrate 22.6, Fiber 1.9, Sugar 4.4, Protein 9.9

DUBLIN POTATO SALAD



Dublin Potato Salad image

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 main dishes, 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. -Kathy Scott, Lingle, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 434 calories, Fat 31g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 927mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

DUBLIN POTATO SALAD



Dublin Potato Salad image

I found this recipe in a cookbook that I bought at a thrift shop, thought it sounded good.

Provided by Erlene Martin

Categories     Potato Salads

Number Of Ingredients 12

3 large white potatoes (about 1 1/2 #)
2 Tbsp white vinegar
2 tsp sugar
1 tsp celery seed
1 tsp mustard seed
3/4 tsp salt (divided)
2 c finely shredded cabbage
12 oz cooked or canned corn beef,cubed
1/4 c chopped dill pickle
1/4 c sliced green onions
1 c mayonnaise
1/4 c milk

Steps:

  • 1. IN A SAUCEPAN COVER POTATOES WITH LIGHTLY SALTED WATER AND BOIL TILL TENDER.DRAIN,PEEL AND CUBE.COMBINE VINEGAR,SUGAR,CELERY SEED,MUSTARD SEED AND 1/2 TEASPOON SALT;DRIZZLE OVER STILL WARM POTATOES,TOSS COVER AND CHILL.
  • 2. JUST BEFORE SERVING FOLD IN CABBAGE,CORNED BEEF,PICKLE AND ONIONS.
  • 3. COMBINE MAYONAISE,MILK AND REMAINING SALT;POUR OVER SALAD AND TOSS GENTLY.
  • 4. ACCORDING TO THE RECIPE ITS A MAKE AHEAD SALAD SO THE FLAVORS BLEND

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