At a Glance
- Potato Type: Yellow
- Prep Method: Boiled
- Cuisine: Irish
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Potatoes USA
Make your own luck with this delicious corned beef, cabbage, and potato salad. It’s hearty, nutritious, and delicious.
Ingredients
- 2 lbs. small Yukon Gold potatoes
- 2 cups very thinly sliced green cabbage
- 1 cup very thinly sliced red cabbage
- 32 drained, pickled pearl (cocktail) onions, chopped (about 1 cup)
- 1/2 cup tiny cubes Kerrygold Dubliner or Blarney Castle Cheese
- 3 oz. deli corned beef, torn into small pieces
Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup malt vinegar
- 1 tablespoon stoneground mustard (preferably with stout or ale)
- 1 tablespoon chopped fresh parsley
- 2 teaspoons sugar
- 1/4 teaspoon dried dill
- 2 cloves garlic, minced
Preparation
Cut potatoes into 1/2-inch cubes and place in a large pot fitted with a steamer basket. Add 1-inch of water to pot and bring to a boil. Reduce heat and cook, covered, for 10 to 15 minutes or until potatoes are tender; let cool slightly. While potatoes are cooking, place remaining salad ingredients in a large bowl. Place all dressing ingredients in a jar with a tight fitting lid and shake well. Add warm potatoes to bowl and drizzle with dressing; lightly stir to coat salad with dressing. Serve immediately.
Calories: 220 Fat: 12g Cholesterol: 20mg Sodium: 370mg Vitamin C: 50% Carbohydrates: 22g Fiber: 2g Protein: 7g Potassium: 87mg
