Corned Beef and Cabbage Potato Salad
Elevate your next gathering with a hearty and flavorful Corned Beef and Cabbage Potato Salad—a creative twist on a classic Irish-inspired combination. This satisfying dish brings together tender baby potatoes, caramelized green cabbage, and savory shredded corned beef, all tossed in a zesty dressing made with whole-grain mustard, mayonnaise, and a splash of apple cider vinegar. Fresh dill and green onions add a vibrant touch, while rich seasonings like garlic powder and black pepper tie the flavors together. Perfect as a crowd-pleasing side dish or a standalone offering, this salad is served chilled or at room temperature, making it ideal for potlucks, picnics, or even St. Patrick’s Day celebrations. Bursting with texture, taste, and a nod to tradition, this potato salad is destined to become a new favorite on your table.
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Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 cups Green cabbage
- 1 cup Corned beef, cooked and shredded
- 2 stalks Green onions, thinly sliced
- 2 tablespoons Whole-grain mustard
- 1 cup Mayonnaise
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Fresh dill, chopped
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
Instructions
Wash the baby potatoes thoroughly, then place them in a large pot. Cover them with cold water, add 1 teaspoon of salt, and bring to a boil.
Reduce the heat to a simmer and cook the potatoes for 12-15 minutes, or until they are fork-tender. Drain and allow them to cool slightly.
While the potatoes are cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the shredded cabbage to the skillet and sauté for 5-7 minutes, stirring frequently, until the cabbage is tender and slightly caramelized. Remove from heat and set aside.
When the potatoes are cool enough to handle, cut them into halves or quarters, depending on their size. Transfer them to a large mixing bowl.
Add the shredded corned beef, sautéed cabbage, and sliced green onions to the bowl with the potatoes.
In a small bowl, whisk together the whole-grain mustard, mayonnaise, apple cider vinegar, chopped dill, black pepper, and garlic powder to make the dressing.
Pour the dressing over the potato mixture. Gently toss until everything is evenly coated.
Taste and adjust seasoning with more salt or pepper, if needed.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled or at room temperature, garnished with additional chopped dill if desired.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.5 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 805 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
