Description
A hearty and flavorful Irish-style potato salad made with tender potatoes, savory corned beef, crisp vegetables, and a creamy dill-infused dressing.
Ingredients
- 3 large waxy potatoes (Yukon Gold or red), peeled and cubed
- 2 tablespoons vinegar
- 2 teaspoons sugar
- 1/2 teaspoon celery seed
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 3/4 cup mayonnaise
- 1/3 cup dill pickle relish
- 1/4 cup sliced green onions
- 4 teaspoons milk
- 3/4 teaspoon Dijon mustard
- 1 can (12 ounces) corned beef, cubed or 2–3 cups cooked corned beef
- 2 cups chopped cabbage
- 1/2 cup chopped radishes
Instructions
- Peel and cube the potatoes, then place in a pot and cover with water.
- Bring to a boil, reduce heat, and cook for 8–10 minutes until fork-tender but not mushy.
- Drain and transfer potatoes to a large bowl.
- In a small bowl, mix vinegar, sugar, celery seed, dried dill, and salt.
- Pour mixture over warm potatoes and gently toss. Let cool, then refrigerate for 30 minutes.
- In another bowl, combine mayonnaise, dill pickle relish, green onions, milk, and Dijon mustard.
- Mix until smooth and creamy.
- Add chilled potatoes, corned beef, cabbage, and radishes to a large bowl.
- Pour dressing over and gently toss to coat evenly.
- Chill again before serving for best flavor.
Notes
- Do not overcook potatoes to maintain texture.
- Allow potatoes to absorb vinegar mixture while warm for better flavor.
- Use fresh dill for a brighter taste if available.
- Keep refrigerated until serving.
- Stir gently to avoid breaking potatoes.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 35 mg
