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Dublin Potato Salad Recipe

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This recipe for Dublin Potato Salad is from The Fitzgerald Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 large potatoes (all purpose white or red)
2 T. white vinegar
2 tsp. sugar
1 tsp. celery seed
1 tsp. mustard seed
¾ tsp. salt
1 - 2 c. finely shredded cabbage
12 oz. can of corned beef, flaked
⅓ c. chopped dill pickles
¼ c. sliced green onion
1 c. mayonnaise
¼ c. milk
Directions:
Directions:
If using large potatoes, cut in half and cook until done. Drain, peel, and cube. Combine vinegar, sugar, seeds, and salt; drizzle over warm potatoes. Cover and chill. Before serving, gently fold in cabbage, beef, pickle, and onion. Combine mayo and milk and pour over salad. Add more salt if needed.
Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
The yield will depend on the size and number of potatoes. It is fine to use smaller potatoes, but adjust the quanity. Also, if you prefer, you can peel and cut up the potatoes before cooking. Just be sure to not over cook. Russets can be a bit too soft for this salad.

I don't always use the full can of corned beef. Start with half and add more if you want.

 

 

 

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