fbpx

DUBLIN POTATO SALAD

A sweet and zesty side for your St. Patrick’s Day feast or to use leftovers.

Ingredients 12

Directions

  • Combine and set aside vinegar, celery seed, and mustard seed
  • Cook and cube potatoes
  • Add sugar and 1/2 t. salt to vinegar mixture
  • Combine cabbage, corned beef, dill pickle, and green onion. Chill thoroughly.
  • Mix together salad dressing, milk, and 1/2 t. salt
  • Toss all together

Recipe from the kitchen of Aunt Pat Himelhogh

Ingredients

  • 2 T. white vinegar – slightly warmed
  • 1 t. celery seed
  • 1 t. mustard seed (powder)
  • 3 med-lrg potatoes
  • 2 t. sugar
  • 1/2 t. salt
  • 2 c. shredded cabbage
  • 12 oz. cooked corned beef (chilled & cubed)
  • 1/4 c. finely chopped dill pickle
  • 1/4 c. sliced green onion
  • 1 c. salad dressing
  • 1/4 c. milk

SIGN UP FOR SALES & NEWS

DUBLIN POTATO SALAD