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Corned Beef and Cabbage Potato Salad


Combine classic Irish ingredients – corned beef, cabbage, Dubliner cheese and potatoes – to create a delicious Corned Beef and Cabbage Potato Salad


2Poundsmall yellow potatoes
2CupGreen Cabbage (sliced very thin)
1CupRed Cabbage (sliced very thin)
1CupDrained, pickled pearl (cocktail) onions, chopped
1⁄2CupTiny cubes Kerrygold Dubliner or Blarney Castle Cheese
3OunceDeli corned beef, torn into small pieces
1⁄4CupExtra virgin olive oil
1⁄4CupMalt vinegar
1TablespoonStoneground mustard
1TablespoonChopped fresh parsley
1⁄4TeaspoonDried dill
2CloveGarlic, minced


Cut potatoes into 1/2-inch cubes and place in a large pot fitted with a steamer basket.

Add 1-inch of water to pot and bring to a boil.

Reduce heat and cook, covered, for 10 to 15 minutes or until potatoes are tender; let cool slightly.

While potatoes are cooking, place remaining salad ingredients in a large bowl.

Place all dressing ingredients in a jar with a tight fitting lid and shake well.

Add warm potatoes to bowl and drizzle with dressing; lightly stir to coat salad with dressing.

Serve immediately.


3 Servings
SourceRecipe and photo courtesy of Potatoes USA
Prep time20 minutes
Cook time15 minutes