My old pal Betty called me and was raving about a new recipe she tried. She went on and on about how her husband couldn’t get enough of this salad. He liked it so much that he insisted she make another batch for his friend to try. Well, I had to try it, although I was skeptical as I have my favorite potato salad recipe embedded in my brain. To make a long story short, this was AMAZING!!!!! I thought my husband was going to finish the entire bowl! Thanks Betty for sharing this lip smackin’ good recipe!

Irish Potato Salad

Recipe by Diane Becker

Servings

4-6

servings

Ingredients

1 ½ pounds small Yukon Gold or red potatoes
2 Tablespoons vinegar
2 teaspoons sugar
½ teaspoon celery seed
1 Tablespoon fresh dill OR 1 teaspoon dried dill
½ teaspoon salt
¾ cup mayonnaise
1/3 cup minced dill pickles OR 1/3 cup dill pickle relish
¼ cup diced green onions
4 teaspoons milk
¾ teaspoon Dijon mustard
2 ½ cups corned beef (diced)
2 cups chopped cabbage
½ cup chopped radishes

Directions

Boil the potatoes in their skins until fork tender.
Remove from stove and put the potatoes in an ice bath for 3 minutes to stop them from cooking.
Peel potatoes and dice into small cubes.
Combine the vinegar, sugar, celery seed, dill and salt in a small bowl.
Pour the vinegar mixture over the warm potatoes and toss gently to coat.
Place potatoes in the refrigerator for 30 minutes.
In another bowl, combine the mayonnaise, dill relish, green onions, milk and mustard.
Stir until well incorporated.
In a large bowl, combine the potatoes, mayonnaise mixture, corned beef, cabbage and radishes and gently toss to combine.
10. Add additional salt if needed.
11.Refrigerate until ready to serve.