Corned Beef and Cabbage Potato Salad


At a Glance

  • Potato Type: Yellow
  • Prep Method: Boiled
  • Cuisine: Irish
  • Prep Time:
  • Ready Time:
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Recipe By:

Make your own luck with this delicious corned beef, cabbage, and potato salad. It’s hearty, nutritious, and delicious.


  • 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



  • 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


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

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