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Dublin Potato Salad Recipe

  • 45minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 3 large white potatoes (about 1-1/2 pounds)

  2. 2 tablespoons white vinegar

  3. 2 teaspoons sugar

  4. 1 teaspoon celery seed

  5. 1 teaspoon mustard seed

  6. 3/4 teaspoon salt, divided

  7. 2 cups finely shredded cabbage

  8. 12 ounces cooked or canned corned beef, cubed

  9. 1/4 cup chopped dill pickle

  10. 1/4 cup sliced green onion

  11. 1 cup mayonnaise

  12. 1/4 cup milk

Instructions Jump to Ingredients ↑

  1. 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.

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