Best 5 Irish Potato Salad Recipes

IRISH POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool slightly. Peel and cube potatoes., Transfer to a large bowl., In a small bowl, combine the vinegar, sugar, mustard seed, celery seed and 1/2 teaspoon salt; pour over warm potatoes and toss to coat. Cover and chill. , Just before serving, stir in the corned beef, cabbage and radishes if desired. In a small bowl, combine the mayonnaise, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat.

COLCANNON (IRISH POTATO SALAD)

Steps:

• Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
• Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
• Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.

IRISH POTATO SALAD

Steps:

• Boil, steam, or pressure cook potatoes until tender, drain and place on paper towels and slice in half.
• While still warm, peel and cut 1/2 of the potatoes into 1 1/2 inch chunks (which will crumble/break apart), sprinkle with 1 tbls of vinegar, repeat with remaining potatoes and vinegar.
• Add celery, onion, egg, salt, pepper and mayonnaise.
• To serve: Line a serving platter with lettuce leaves, add potato salad, top with egg slices and dust with paprika.

IRISH POTATO SALAD WITH APPLES

Steps:

• Boil potatoes until fork tender. Remove from water and cool. When cool, add the rest of the ingredients and mix together.

DIANE'S SCOTCH-IRISH POTATO SALAD

Steps:

• Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to cool.
• Remove skins from potatoes and cut into chunks. Place in a large bowl.
• Lightly stir celery, red onion, eggs, black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until thoroughly combined.
• Mix in mustard, vinegar, and mayonnaise; stir lightly until all ingredients are coated and moist. If salad isn't moist enough, stir up to 1/2 cup more mayonnaise into salad.
• Season with salt and ground black pepper to taste. For best flavor, make the day before and refrigerate overnight.