ST. PATRICK’S DAY RECIPE: Corned Beef & Cabbage Potato Salad
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Here’s a charming twist on corned beef and cabbage created by PotatoGoodness.com: 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. Ingredients |
A yummy twist on potato salad for St. Patrick’s Day (photo © Potato Goodness). |
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(substitute Cheddar) |
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 Cocktail onions at piquancy to the dish. Photo by Michael Steele | THE NIBBLE. |
Preparation 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. |
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NUTRITIONAL INFORMATION PER SERVING Calories: 220 Fat: 12g Cholesterol: 20mg Sodium: 370mg Vitamin C: 50mg Carbohydrates: 22g Fiber: 2g Protein: 7g Potassium: 87mg |
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