Corned Beef and Cabbage Potato Salad

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

Prep20

Cook15

Serves6

Course Salad, Side Dish

Variety Fav(s) Honey Gold®

Cook Type Stove Top

Dish Type Party Food

Season Spring

Ingredients

24 oz. Tasteful Selections® potatoes, quartered
2 c. green cabbage, thinly sliced
1 c. red cabbage, thinly sliced
32 pickled pearl (cocktail) onion, chopped (about 1 cup)
½ c. tiny cubes Kerrygold Dubliner or Blarney Castle Cheese
3 oz. deli corned beef, torn into small pieces

Dressing

¼ c. extra virgin olive oil
¼ c. malt vinegar
1 tbsp. stoneground mustard
1 tbsp. chopped fresh parsley
2 tsp. sugar
¼ tsp. dried dill
2 cloves garlic, minced

Instructions

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