Dublin Potato Salad

Dublin Potato Salad

środa, 12 lutego 2014

Dublin Potato Salad

Time: 55 mins

Ingredients

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

Directions

• 1 In a saucepan, cover potatoes with lightly salted water and boil until tender. Drain, peel, and cube.
• 2 Combine vinegar, sugar, celery seed, mustard seed and 1/2 tsp salt; drizzle over still-warm potatoes. Cover and chill.
• 3 Just before serving, fold in cabbage, corned beef, pickle and onions.
• 4 Combine mayonnaise, milk and remaining salt; pour over salad and toss gently.