Corned Beef & Cabbage Potato Salad Recipe St. Patricks Day | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Corned Beef & Cabbage Potato Salad Recipe St. Patricks Day | The Nibble Webzine Of Food Adventures
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ST. PATRICK’S DAY RECIPE: Corned Beef & Cabbage Potato Salad

Here’s a charming twist on corned beef and cabbage created by Turn it into a potato salad!

You can serve it with anything from a sandwich at lunch, to dinner—whether your dinner is hot corned beef and cabbage, grilled fish, a burger or anything that goes well with potato salad.

For year-round feasting, leave out the corned beef and enjoy the recipe as a cabbage potato salad.

Prep time is 20 minutes, cook time is 15 minutes. The recipe serves 6.


  • 2 pounds small Yukon Gold potatoes
  • 2 cups very thinly sliced green cabbage
  • 1 cup very thinly sliced red cabbage

    A yummy twist on potato salad for St. Patrick’s Day (photo © Potato Goodness).

  • 32 drained, pickled pearl (cocktail) onions, chopped (about 1 cup)
  • 1/2 cup tiny cubes Irish cheese, such as Kerrygold Dubliner or Blarney Castle Cheese
    (substitute Cheddar)
  • 3 ounces deli corned beef, torn into small pieces
    Dressing Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup malt vinegar
  • 1 tablespoon stoneground mustard (great if you can find one with stout or ale)
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon sugar
  • 1/4 teaspoon dried dill
  • 2 cloves garlic, minced

    Cocktail onions at piquancy to the dish. Photo by Michael Steele | THE NIBBLE.


    1. 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…

    2. COMBINE remaining salad ingredients in a large bowl.

    3. PLACE all dressing ingredients in a jar with a tight fitting lid and shake well.

    4. ADD warm potatoes to bowl and drizzle with dressing; lightly stir to coat salad with dressing. Serve immediately.


    Calories: 220 Fat: 12g Cholesterol: 20mg Sodium: 370mg Vitamin C: 50mg Carbohydrates: 22g Fiber: 2g Protein: 7g Potassium: 87mg

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