Dublin Potato Salad

You may never go back to "plain" potato salad once you've tried this recipe! This potato salad goes great with different foods as a side dish. But it's also hearty enough to be a meal in itself. If there's time, prepare it ahead and let the flavors blend.


8 servings


3 large white potatoes (about 1 1/2 pounds)
2 tablespoons white vinegar
2 teaspoons granulated (white) sugar
1 teaspoon celery seed
1 teaspoon mustard seed
3/4 teaspoon salt, divided
2 cups finely shredded cabbage
12 ounces cooked or canned corned beef, cubed
1/4 cup chopped dill pickle
1/4 cup sliced green onion
1 cup mayonnaise
1/4 cup milk


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.

Estimated Time

Preparation Time: 25 minutes
Cook Time: 20 minutes

Nutritional Information

1 serving (3/4 cup) equals 434 calories, 31 g fat (6 g saturated fat), 53 mg cholesterol, 927 mg sodium, 28 g carbohydrate, 3 g fiber, 11 g protein.

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