This Dublin Potato Salad is a hearty twist on the classic side dish, combining tender boiled potatoes with savory canned corned beef brisket. The dressing is a vibrant mix of mayonnaise, milk, and a sharp white vinegar brine infused with celery and mustard seeds, creating a tangy yet creamy coating. Chopped dill pickles and fresh green onions add essential crunch and briny notes that cut through the richness. It’s a comforting, picnic-perfect dish that holds up well at room temperature, making it ideal for summer gatherings, family lunches, or as a robust side for grilled meats. The combination of texturesâÂÂsoft potatoes, crunchy cabbage, and firm beefâÂÂmakes every bite satisfying.
Dublin Potato Salad
Description
This Dublin Potato Salad is a hearty twist on the classic side dish, combining tender boiled potatoes with savory canned corned beef brisket. The dressing is a vibrant mix of mayonnaise, milk, and a sharp white vinegar brine infused with celery and mustard seeds, creating a tangy yet creamy coating. Chopped dill pickles and fresh green onions add essential crunch and briny notes that cut through the richness. It&# 226;ÂÂs a comforting, picnic-perfect dish that holds up well at room temperature, making it ideal for summer gatherings, family lunches, or as a robust side for grilled meats. The combination of texturesâÂÂsoft potatoes, crunchy cabbage, and firm beefâÂÂmakes every bite satisfying.Ingredients
Directions
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Place potatoes in a large pot and cover with lightly salted water. Bring to a boil and cook until tender when pierced with a fork, about 15-20 minutes.
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Drain the potatoes well. While still warm, peel them if desired and cut into bite-sized cubes.
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In a small bowl, whisk together the white vinegar, sugar, celery seed, mustard seed, and 1/2 teaspoon of the salt.
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Drizzle the vinegar mixture over the warm potatoes and toss gently to coat. Cover and refrigerate until cool.
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In a large serving bowl, combine the cooled potatoes, drained and cubed corned beef, chopped dill pickles, sliced green onions, and finely shredded cabbage.
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In a separate small bowl, whisk together the mayonnaise, milk, and the remaining 1/4 teaspoon of salt until smooth.
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Pour the mayonnaise dressing over the potato mixture and gently fold everything together until evenly coated.
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Serve immediately or chill briefly. Traditionally served in a bowl lined with large cabbage leaves.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 100.6kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3693.3mg154%
- Total Carbohydrate 22.5g8%
- Dietary Fiber 4.7g19%
- Sugars 7.0g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
