Dublin Potato Salad Recipes

Steps:

• Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
• Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
• Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.

Steps:

• In a saucepan, cover potatoes with lightly salted water and boil until tender. Drain, peel, and cube.
• Combine vinegar, sugar, celery seed, mustard seed and 1/2 tsp salt; drizzle over still-warm potatoes. Cover and chill.
• Just before serving, fold in cabbage, corned beef, pickle and onions.
• Combine mayonnaise, milk and remaining salt; pour over salad and toss gently.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool slightly. Peel and cube potatoes., Transfer to a large bowl., In a small bowl, combine the vinegar, sugar, mustard seed, celery seed and 1/2 teaspoon salt; pour over warm potatoes and toss to coat. Cover and chill. , Just before serving, stir in the corned beef, cabbage and radishes if desired. In a small bowl, combine the mayonnaise, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat.

Steps:

• 1. IN A SAUCEPAN COVER POTATOES WITH LIGHTLY SALTED WATER AND BOIL TILL TENDER.DRAIN,PEEL AND CUBE.COMBINE VINEGAR,SUGAR,CELERY SEED,MUSTARD SEED AND 1/2 TEASPOON SALT;DRIZZLE OVER STILL WARM POTATOES,TOSS COVER AND CHILL.
• 2. JUST BEFORE SERVING FOLD IN CABBAGE,CORNED BEEF,PICKLE AND ONIONS.
• 3. COMBINE MAYONAISE,MILK AND REMAINING SALT;POUR OVER SALAD AND TOSS GENTLY.
• 4. ACCORDING TO THE RECIPE ITS A MAKE AHEAD SALAD SO THE FLAVORS BLEND