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Dublin Potato Salad

Barbecue.Master's picture
Ingredients
  Celery seed 1 Teaspoon
  Mustard seed 1 Teaspoon
  Vinegar 2 Tablespoon
  Diced cooked potatoes 3 Cup (48 tbs), warm
  Sugar 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Canned corned beef 12 Ounce, chilled and diced (1 Can)
  Finely shredded crisp cabbage 2 Cup (32 tbs)
  Finely chopped dill pickle 1⁄4 Cup (4 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Mayonnaise/Salad dressing 3⁄4 Cup (12 tbs)
  Milk 2 Tablespoon
  Vinegar 1 Tablespoon
Directions

Soak celery and mustard seeds in 2 tablespoons vinegar; drizzle over potatoes.
Sprinkle with sugar and 1/2 teaspoon salt.
Chill.
Add next 4 ingredients.
Mix remaining ingredients; pour over potato mixture; toss lightly.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
American

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