Dublin Potato Salad
Recipe By :adapted from Better Homes and Gardens, August 1968
Serving Size : 6
Categories : Salads
3 medium large potatoes
2 tablespoons vinegar of your choice -- cider is good
1 teaspoon celery seed
1 teaspoon mustard seed
1/2 teaspoon salt
2 teaspoons sugar -- optional
2 cups cabbage -- finely shredded
12 ounces canned corned beef -- chilled and cubed
1/4 cup dill pickle -- finely chopped
1/4 cup green onion -- sliced
1 cup mayonnaise or salad dressing
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon prepared mustard
Pare and cook potatoes in enough boiling, salted water to cover. Cook until done, about 30-40 minutes. Meanwhile, combine vinegar, celery seed, and mustard seed; set aside. Drain and cube cooked potatoes.
While they are still warm, drizzle with the vinegar mixture. Sprinkle with the first one-half teaspoon salt and the sugar if using. Mix gently. Chill thoroughly. Before serving, add cabbage, corned beef, pickle, and onion. Combine mayonnaise or salad dressing, milk, prepared mustard, and the second teaspoon salt. Pour over the corned beef mixture and toss lightly.
NOTES: I leave out the sugar and add the prepared mustard.
Comments: For a festive presentation, edge your serving bowl with cabbage leaves, plain or fancy. Or serve in small leaf "cups." Don't leave this out at warm temperatures. If served at a picnic, the corned
beef can be left in the can until shortly before serving, and the mayo can be chilled separately and added at the last minute. Be sure to chill any leftovers. Usually I didn't have any.
posted to recipely by "Margaret Buffalo Sandor"
Recipe By :adapted from Better Homes and Gardens, August 1968
Serving Size : 6
Categories : Salads
3 medium large potatoes
2 tablespoons vinegar of your choice -- cider is good
1 teaspoon celery seed
1 teaspoon mustard seed
1/2 teaspoon salt
2 teaspoons sugar -- optional
2 cups cabbage -- finely shredded
12 ounces canned corned beef -- chilled and cubed
1/4 cup dill pickle -- finely chopped
1/4 cup green onion -- sliced
1 cup mayonnaise or salad dressing
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon prepared mustard
Pare and cook potatoes in enough boiling, salted water to cover. Cook until done, about 30-40 minutes. Meanwhile, combine vinegar, celery seed, and mustard seed; set aside. Drain and cube cooked potatoes.
While they are still warm, drizzle with the vinegar mixture. Sprinkle with the first one-half teaspoon salt and the sugar if using. Mix gently. Chill thoroughly. Before serving, add cabbage, corned beef, pickle, and onion. Combine mayonnaise or salad dressing, milk, prepared mustard, and the second teaspoon salt. Pour over the corned beef mixture and toss lightly.
NOTES: I leave out the sugar and add the prepared mustard.
Comments: For a festive presentation, edge your serving bowl with cabbage leaves, plain or fancy. Or serve in small leaf "cups." Don't leave this out at warm temperatures. If served at a picnic, the corned
beef can be left in the can until shortly before serving, and the mayo can be chilled separately and added at the last minute. Be sure to chill any leftovers. Usually I didn't have any.
posted to recipely by "Margaret Buffalo Sandor"
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