DUBLIN POTATO SALAD
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
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
COLCANNON (IRISH POTATO SALAD)
Provided by Food Network
Categories side-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 12
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.
DUBLIN POTATO SALAD
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
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
IRISH POTATO SALAD
By combining potatoes, corned beef and cabbage, this hearty salad is a perfect dish for St. Patrick's Day. Everyone in my family favors the one-of-a-kind flavor.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool slightly. Peel and cube potatoes., Transfer to a large bowl., In a small bowl, combine the vinegar, sugar, mustard seed, celery seed and 1/2 teaspoon salt; pour over warm potatoes and toss to coat. Cover and chill. , Just before serving, stir in the corned beef, cabbage and radishes if desired. In a small bowl, combine the mayonnaise, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat.
Nutrition Facts :
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