Irish Potato Salad Recipes

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COLCANNON (IRISH POTATO SALAD)



Colcannon (Irish Potato Salad) image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 12

5 russet potatoes
1/2 cup unsalted butter
1/4 cup whole milk
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 large shallots, thinly sliced
1 large leek-halved and thinly sliced
1 bunch kale, stemmed and coarsely chopped
1 head napa cabbage, cored and coarsely chopped
1/4 teaspoon freshly grated nutmeg
1/4 teaspoons salt
2/3 cups chopped green onion tops

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



Irish Potato Salad image

A potato salad about potatoes - that tastes like potatoes! The magic is to use baking potatoes, fresh cooked, skin on, peeled, and diced while still warm and sprinkled with just enough red wine vinegar to enhance the potato taste. Chopped celery, sweet onion and hard boiled eggs add texture and flavor. The mayonnaise, mixed with the crumbled potato and egg yolk resuts in a creamy, dreamy salad. For the really - really best potato salad, make this an hour or two before serving, cover, let stand at room temp. - then add the mayonnaise and mix.

Provided by Lorac

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs baking potatoes
2 tablespoons red wine vinegar
3 stalks roughly chopped celery
1/2 medium sweet onion, diced (vidalia)
3 hard-boiled eggs, roughly chopped
salt & fresh ground pepper
1 1/2 cups mayonnaise
chilled lettuce leaf
2 -3 hard-boiled eggs, sliced
paprika

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



Irish Potato Salad image

This is a simple and delicious creamy-style potato salad, perfect for any cookout or game day celebration.

Provided by Derrick Riches

Categories     Side Dish     Salad

Time 2h45m

Yield 8

Number Of Ingredients 11

6 large potatoes , white
1 tablespoon salt
For the Dressing:
1 cup sour cream
1 cup mayonnaise
1 tablespoon green onion , minced
1 clove garlic, minced
3 to 4 strips bacon , cooked, drained and crumbled
1 medium dill pickle , finely chopped
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Gather the ingredients.
  • Peel, wash, and slice the potatoes.
  • Place the potatoes in a large pot of salted water and boil for about 20 to 22 minutes, or until tender.
  • Once potatoes are cooked, drain and place into an ice bath for 10 to 15 minutes, remove, drain again, and cut into smaller cubes.
  • In a large bowl combine the mayonnaise, dill pickle, sour cream, garlic, green onion , crumbled bacon, salt, and black pepper.
  • Add the potatoes into the dressing and toss to coat.
  • Transfer to a serving dish, cover with plastic wrap and place into the refrigerator for 2 hours before serving.

Nutrition Facts : Calories 428 kcal, Carbohydrate 37 g, Cholesterol 34 mg, Fiber 4 g, Protein 7 g, SaturatedFat 7 g, Sodium 1390 mg, Sugar 3 g, Fat 28 g, ServingSize 8 servings, UnsaturatedFat 0 g

IRISH POTATO SALAD WITH APPLES



Irish Potato Salad with Apples image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 12

2 pounds red potatoes, halved
1 white onion, diced
5 stalks celery, diced
1 bunch green onions, diced
1 cup mayonnaise
I cup diced green apples
1 bunch parsley, leaves chopped
Salt and pepper
1/2 cup cider vinegar
1 teaspoon celery seed
1/2 teaspoon cayenne pepper
1 lemon

Steps:

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

IRISH POTATO SALAD



Irish Potato Salad image

By combining potatoes, corned beef and cabbage, this hearty salad is a perfect dish for St. Patrick's Day. Everyone in my family favors the one-of-a-kind flavor.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

3 large potatoes
2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon mustard seed
1/2 teaspoon celery seed
3/4 teaspoon salt, divided
3 cups cubed cooked corned beef
3 cups chopped cabbage
1/2 cup chopped radishes, optional
3/4 cup mayonnaise
1/3 cup dill pickle relish
1/4 cup sliced green onions
4 teaspoons milk
3/4 teaspoon Dijon mustard, optional

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.

Nutrition Facts :

DUBLIN POTATO SALAD



Dublin Potato Salad image

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

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

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.

IRISH POTATO SALAD



Irish Potato Salad image

Make and share this Irish Potato Salad recipe from Food.com.

Provided by Sara_guymarch14

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

3 large potatoes
2 tablespoons vinegar
2 teaspoons sugar
1 teaspoon ground mustard, seed
1/2 teaspoon celery seed
3/4 teaspoon salt, divided
3 cups cooked corned beef, cubed
3 cups cabbage, chopped
1/2 cup radish, chopped
3/4 cup mayonnaise
1/3 cup dill pickle relish
1/4 cup green onion, sliced
4 teaspoons milk
3/4 teaspoon Dijon mustard

Steps:

  • Cook potatoes in boiling salted water until tender; drain.
  • Peel and cube; place in large bowl.
  • Combine vinegar, sugar, mustard seed, celery seed and 1/2 tsp salt; pour over warm potatoes and toss to coat.
  • Cover and chill.
  • Just before serving, add corned beef, cabbage and radishes. In a small bowl, combine mayo, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat.

Nutrition Facts : Calories 223.1, Fat 7.8, SaturatedFat 1.2, Cholesterol 6.1, Sodium 509.1, Carbohydrate 36.3, Fiber 4.3, Sugar 4.8, Protein 3.8

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