Dublin Potato Salad

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

Ingredients 12

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

Directions

1. Combine and set aside vinegar, celery seed, and mustard seed

2. Cook and cube potatoes

3. Add sugar and 1/2 t. salt to vinegar mixture

4. Combine cabbage, corned beef, dill pickle, and green onion. Chill thoroughly.

5. Mix together salad dressing, milk, and 1/2 t. salt

6. Toss all together

Recipe from the kitchen of Aunt Pat Himelhogh