Post by Loupy on Mar 16, 2018 17:48:57 GMT -7
Corned Beef and Cabbage Potato Salad
From: www.potatogoodness.com/recipes/corned-beef-cabbage-potato-salad/
Combine classic Irish ingredients – corned beef, cabbage, Dubliner cheese and potatoes – to create a delicious Corned Beef and Cabbage Warm Potato Salad.
Prep time: 20 min
Cook time: 15 min
Ready in: 35 min
INGREDIENTS
2 lbs. small yellow potatoes
2 cups very thinly sliced green cabbage
1 cup very thinly sliced red cabbage
32 drained, pickled pearl (cocktail) onions, chopped (about 1 cup)
1/2 cup tiny cubes Kerrygold Dubliner or Blarney Castle Cheese
3 oz. deli corned beef, torn into small pieces
Dressing
1/4 cup extra virgin olive oil
1/4 cup malt vinegar
1 Tablespoon stone-ground mustard (preferably with stout or ale)
1 Tablespoon chopped fresh parsley
2 teaspoons sugar
1/4 teaspoon dried dill
2 cloves garlic, minced
PREPARATION
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, place remaining salad ingredients in a large bowl.
Place all dressing ingredients in a jar with a tight fitting lid and shake well.
Add warm potatoes to bowl and drizzle with dressing; lightly stir to coat salad with dressing.
Serve immediately.
Nutritional Information
Calories: 220
Fat: 12g
Sodium 370mg
Cholesterol: 20mg
Carbs: 22g
Fiber: 2g
Protein: 7g
From: www.potatogoodness.com/recipes/corned-beef-cabbage-potato-salad/
Combine classic Irish ingredients – corned beef, cabbage, Dubliner cheese and potatoes – to create a delicious Corned Beef and Cabbage Warm Potato Salad.
Prep time: 20 min
Cook time: 15 min
Ready in: 35 min
INGREDIENTS
2 lbs. small yellow potatoes
2 cups very thinly sliced green cabbage
1 cup very thinly sliced red cabbage
32 drained, pickled pearl (cocktail) onions, chopped (about 1 cup)
1/2 cup tiny cubes Kerrygold Dubliner or Blarney Castle Cheese
3 oz. deli corned beef, torn into small pieces
Dressing
1/4 cup extra virgin olive oil
1/4 cup malt vinegar
1 Tablespoon stone-ground mustard (preferably with stout or ale)
1 Tablespoon chopped fresh parsley
2 teaspoons sugar
1/4 teaspoon dried dill
2 cloves garlic, minced
PREPARATION
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, place remaining salad ingredients in a large bowl.
Place all dressing ingredients in a jar with a tight fitting lid and shake well.
Add warm potatoes to bowl and drizzle with dressing; lightly stir to coat salad with dressing.
Serve immediately.
Nutritional Information
Calories: 220
Fat: 12g
Sodium 370mg
Cholesterol: 20mg
Carbs: 22g
Fiber: 2g
Protein: 7g
