Irish Potato Salad
Irish Potato Salad
Directions
- Dice potatoes and place in hot water to soften, drain and cool. Once cool, place potatoes in large bowl. Add vinegar, sugar, mustard, celery seed, and salt; toss and cover.
- When ready to serve, add corned beef, cabbage, mayo, relish, onions and milk. Toss and serve.
Ingredients
- 1 tsp. mustard, ground
- 1/2 tsp. celery seed
- 6 oz. corned beef, fully cooked
- 3/4 tsp. mustard, dijon
- 4 tsps. Nature's Best Dairy® Milk
- 3 cups Peak Fresh Produce® Cabbage, chopped
- 1/4 cup Peak Fresh Produce® Onion(s), Green
- 3 Peak Fresh Produce® Potato(es), Russet, baked
- 1/2 tsp. salt
- 2 tsps. sugar
- 2 Tbsps. vinegar, white
- 3/4 cup West Creek® Mayonnaise
- 1/3 cup West Creek® Relish, Sweet
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
