Irish Dubliner Salad Recipes

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DUBLIN POTATO SALAD

You may never go back to "plain" potato salad once you've tried this recipe-I haven't! Dublin Potato Salad goes great with lots of different main dishes, but it's also hearty enough to be a meal in itself. When there's time, I prepare it ahead and let the flavors blend. -Kathy Scott, Lingle, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 12



Dublin Potato Salad image

Steps:

  • Cover potatoes in lightly salted water and boil until tender. Drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed and 1/2 teaspoon salt; drizzle over still-warm potatoes. Cover and chill., Just before serving, gently fold in cabbage, corned beef, pickle and onion. Combine mayonnaise, milk and remaining 1/4 teaspoon salt; pour over salad. Gently toss. Serve in cabbage-lined bowl.

Nutrition Facts : Calories 434 calories, Fat 31g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 927mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

3 large white potatoes (about 1-1/2 pounds)
2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon celery seed
1 teaspoon mustard seed
3/4 teaspoon salt, divided
2 cups finely shredded cabbage
12 ounces cooked or canned corned beef, cubed
1/4 cup chopped dill pickle
1/4 cup sliced green onion
1 cup mayonnaise
1/4 cup milk

LONG LIVE THE IRISH GREEN SALAD!

An Irish-inspired salad recipe I tested and assembled for our upcoming annual St. Patrick's Day meal. Use any (mixed) salad greens of your choice. One shamrock-shaped cookie cutter (not too large) is required for this recipe. Feel free to substitute green beans and yellow/wax beans for the asparagus.

Provided by COOKGIRl

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14



Long Live the Irish Green Salad! image

Steps:

  • Note: I used leftover roasted asparagus spears from the previous night's dinner. Roasted would be preferred over steaming (my personal opinion.).
  • Whisk the salad dressing ingredients together and refrigerate. Best prepared 1 hour in advance of serving.
  • Combine the salad ingredients in a bowl except for the bell pepper and raisins. Toss.
  • Take a shamrock-shaped cookie cutter and cut out shapes from the green bell pepper. (You may need an extra bell pepper to do this step.) How to: first slice the bell pepper lengthwise from stem to bottom. Remove seeds and membrane. Cut out shapes.
  • Divide the salad onto [4] salad plates. Garnish with the shamrock-shaped slices of bell pepper; add the raisins.

6 cups mixed greens (or you can use one specific lettuce or greens of choice)
1 medium granny smith apple, unpeeled, diced small (use a small amount of lemon juice or vinegar and toss to stop the browning)
12 -16 asparagus spears (ends trimmed) or 12 -16 asparagus tips (ends trimmed)
of fresh mint, minced (about 2 tablespoons)
2 ounces irish cheddar cheese, cubed small (we love Irish Dubliner)
1 small parsnips or 1 small carrot, peeled and grated
1 -2 large green bell pepper
3 tablespoons raisins (golden or dark, currants can be substituted, too)
1/2 cup whole milk buttermilk
cream, for thinning (optional, if needed)
2 -3 tablespoons apple cider vinegar
2 tablespoons sour cream (or plain yogurt)
salt, to taste
black pepper, to taste

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