Best Dianes Scotch Irish Potato Salad Recipes

DIANE'S SCOTCH-IRISH POTATO SALAD

Diane's Scotch-Irish Potato Salad image

This is my mother's recipe and is a combination of my two grandmothers' potato salad recipes. It leans a little to the Irish side. My mother's maiden name is McClain and her mother's maiden name is McBee. I like to make this the night before so the flavors will blend.

Provided by Cindy Henderson Foster

Categories Red Potato Salad

Time 55m

Yield 20

Number Of Ingredients 13

Ingredients

10 pounds red potatoes
2 cups chopped celery
2 cups chopped red onion
6 hard-boiled eggs, peeled and coarsely chopped
1 cup sliced black olives
1 cup sliced green olives with pimentos
1 cup dill pickle relish
½ cup sweet pickle relish
1 teaspoon smoked paprika
¼ cup prepared mustard, or as needed
¼ cup apple cider vinegar, or as needed
½ cup mayonnaise, or as needed
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 42 g, Cholesterol 65.7 mg, Fat 8 g, Fiber 5.1 g, Protein 6.9 g, SaturatedFat 1.5 g, Sodium 387.6 mg, Sugar 5.4 g

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

Ingredients

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 :