IRISH POTATO SALAD
A potato salad about potatoes - that tastes like potatoes! The magic is to use baking potatoes, fresh cooked, skin on, peeled, and diced while still warm and sprinkled with just enough red wine vinegar to enhance the potato taste. Chopped celery, sweet onion and hard boiled eggs add texture and flavor. The mayonnaise, mixed with the crumbled potato and egg yolk resuts in a creamy, dreamy salad. For the really - really best potato salad, make this an hour or two before serving, cover, let stand at room temp. - then add the mayonnaise and mix.
Provided by Lorac
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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.
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.
Nutrition Facts : Calories 428 kcal, Carbohydrate 37 g, Cholesterol 34 mg, Fiber 4 g, Protein 7 g, SaturatedFat 7 g, Sodium 1390 mg, Sugar 3 g, Fat 28 g, ServingSize 8 servings, UnsaturatedFat 0 g
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 :
IRISH POTATO SALAD
Make and share this Irish Potato Salad recipe from Food.com.
Provided by Sara_guymarch14
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook potatoes in boiling salted water until tender; drain.
- Peel and cube; place in large bowl.
- Combine vinegar, sugar, mustard seed, celery seed and 1/2 tsp salt; pour over warm potatoes and toss to coat.
- Cover and chill.
- Just before serving, add corned beef, cabbage and radishes. In a small bowl, combine mayo, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat.
Nutrition Facts : Calories 223.1, Fat 7.8, SaturatedFat 1.2, Cholesterol 6.1, Sodium 509.1, Carbohydrate 36.3, Fiber 4.3, Sugar 4.8, Protein 3.8
IRISH POTATO SALAD
You will end up with more dressing than you need for this recipe. Store the remainder in the refrigerator for up to 3 days and use to make coleslaw or a mixed vegetable salad or pour it over sliced tomatoes and cucumbers.
Provided by ratherbeswimmin
Categories Potato
Time 57m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- To make the dressing: in a small saucepan, stir the egg and sugar to combine.
- Stir in the flour until well blended, then add in the cider vinegar.
- Add the salt, pepper, and butter; place over medium heat.
- Bring to a boil, stirring occasionally; adjust heat to maintain a gentle boil and cook, stirring gently, 10-12 minutes until thickened.
- Remove from heat, transfer to a bowl, and let cool completely.
- Add in the mayonnaise; stir to combine (you should have about 3 cups of dressing).
- When the potatoes are cool enough to handle, peel, if desired, then cut into ½-inch cubes.
- Place potato cubes in a large bowl; add in the wine vinegar, pickled onions, and celery seed; toss gently.
- Add in the scallions, celery, and corned beef; season with salt and pepper to taste.
- Add ¾ cup of dressing and mix gently; add more dressing as needed to bind the salad ingredients.
- Cover and refrigerate up to 2 days; serve chilled.
Nutrition Facts : Calories 573.6, Fat 31.4, SaturatedFat 6.6, Cholesterol 65.8, Sodium 818.8, Carbohydrate 69, Fiber 4, Sugar 24.5, Protein 6
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