Corned Beef & Cabbage Potato Salad Recipes in San Luis Valley, CO

Recipe by: Potatoes USA
Combine classic Irish ingredients – corned beef, cabbage, Dubliner cheese and potatoes – to create a delicious Corned Beef and Cabbage Warm Potato Salad.

Ingredients

• 2 lbs. small yellow potatoes
• 2 cups very thinly sliced green cabbage
• 1 cup very thinly sliced red cabbage
• 32 drained, pickled pearl (cocktail) onions, chopped (about 1 cup)
• 1/2 cup tiny cubes Kerrygold Dubliner or Blarney Castle Cheese
• 3 oz. deli corned beef, torn into small pieces

Dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup malt vinegar
• 1 Tablespoon stoneground mustard (preferably with stout or ale)
• 1 Tablespoon chopped fresh parsley
• 2 teaspoons sugar
• 1/4 teaspoon dried dill
• 2 cloves garlic, minced

Instructions

1. Cut potatoes into 1/2-inch cubes and place in a large pot fitted with a steamer basket.
2. Add 1-inch of water to pot and bring to a boil.
3. Reduce heat and cook, covered, for 10 to 15 minutes or until potatoes are tender; let cool slightly.
4. While potatoes are cooking, place remaining salad ingredients in a large bowl.
5. Place all dressing ingredients in a jar with a tight fitting lid and shake well.
6. Add warm potatoes to bowl and drizzle with dressing; lightly stir to coat salad with dressing.
7. Serve immediately.

Nutrition