Dublin potato salad

8 servings

Ingredients

Quantity Ingredient
3 larges Potatoes -- 1 1/2 pound
2 tablespoons White vinegar
2 teaspoons Sugar
1 teaspoon Celery seed
1 teaspoon Mustard seed
¾ teaspoon Salt -- divided
2 cups Shredded cabbage -- finely
Chopped
12 ounces Corned beef brisket, canned
Or cooked cubed
¼ cup Dill pickles -- chopped
¼ cup Green onion -- sliced
1 cup Mayonnaise
¼ cup Milk

Directions

Cover potatoes in lightly salted water and boil until tender. Drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed and ½ teaspoon salt; drizzle over still-warm potatoes. Cover and chill.

Just before serving, gently fold in cabbage, corned beef, pickles and onion. Combine mayonnaise, milk and remaining ¼ teaspoon salt; pour over salad. Gently toss. Serve in cabbage-lined bowl. Yield: 8 servings.

Recipe By : Country Woman

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